FROZEN WHITE CHOCOLATE MOUSSE RECIPES
FROZEN WHITE CHOCOLATE MOUSSE RECIPE - FOOD.COM
A delicious recipe and perfect in the warm months. Of course you could ring the changes by using dark chocolate too.
Total Time 15 minutes
Prep Time 15 minutes
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- To melt the chocolate, grate or break into small chunks and place in a heat proof bowl over hot, but not simmering water, stirring regularly.
- In a large bowl, beat the egg yolks until pale and creamy, then beat in the warm chocolate working continuously so it doesn't set.
- Whisk the cream until soft peaks form and fold into chocolate mixture.
- Whisk the egg whites with the sugar until soft peaks form.
- Fold into the mixture with the optional flavours until just combined and freeze for four hours.
Nutrition Facts : Calories 456.6, FatContent 32.3, SaturatedFatContent 18.3, CholesterolContent 260.2, SodiumContent 126.6, CarbohydrateContent 33, FiberContent 0, SugarContent 32.1, ProteinContent 9.8
FROZEN WHITE CHOCOLATE MOUSSE CAKE RECIPE - FOOD.COM
Taste it - you'll like it. I made this for my daughter because she loves white chocolate! This was my attempt at trying to look like a real chef. Courtesy - Source from thatsmyhome.com. I did not include the 6 hour chilling time in the recipe. Can be prepared up to 3 days ahead; just cover with plastic.
Total Time 1 hours 35 minutes
Prep Time 25 minutes
Cook Time 1 hours 10 minutes
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Mix crumbs and butter in medium bowl.
- Press into bottom of 8" diameter springform pan.
- Refrigerate crust while preparing mousse.
- Melt 6 oz. white chocolate in top of double boiler, over simmering water, stirring until smooth.
- Cool slightly.
- Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves.
- Continue boiling without stirring until candy thermometer resgisters 238 degrees (soft-ball stage).
- Meanwhile, using electric mixer fitted with clean dry beaters, beat egg whites with cream of tartar in large bowl until soft peaks form.
- Gradually beat hot syrup into whites.
- Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes.
- Fold in warm chocolate.
- Refrigerate chocolate mixture until cool but not set, about 5 minutes.
- Whip cream, Grand Marnier and vanilla in another large bowl until soft peaks form.
- Fold in chopped white chocolate.
- Pour mixture into crust; smooth top with spatula.
- Sprinkle top with chopped pistachios.
- Freeze until firm, about 6 hours.(Can be prepared up to this stage - 3 days ahead).
- Remove pan sides.
- Raspberry sauce:.
- Puree raspberries in food processor or blender.
- Strain into medium bowl to remove seeds.
- Stir in sugar and Grand Marnier.
- Refrigerate until well chilled, about 1 hour.
- (This too, can be prepared up to 3 days ahead of time; cover in plastic wrap).
- Cut the cake into wedges and serve with raspberry sauce.
Nutrition Facts : Calories 411.9, FatContent 24.6, SaturatedFatContent 13.4, CholesterolContent 51, SodiumContent 105.2, CarbohydrateContent 45.2, FiberContent 1.9, SugarContent 29, ProteinContent 4.4
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FROZEN WHITE CHOCOLATE MOUSSE | RECIPES | WW USA
Gelatin helps give this mousse its creamy texture without using any actual cream. And cream isn't really needed with white chocolate, which actually is not chocolate, but a rich, smooth confection made from cocoa butter, sugar, and milk solids. Not a raspberry fan? Substitute your favorite puree fruit for the sauce. These individual white mousse servings are pretty plated on dark chocolate sauce or a cinnamon-y caramel sauce, too.
From weightwatchers.com
Total Time 20 minutes
Category Dessert
Cuisine French
Calories 101 kcal per serving
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Calories 101 kcal per serving
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