Best 9 Frozen White Chocolate Raspberry Mousse Cake Recipes

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Indulge in the delightful symphony of flavors with our guide to creating the perfect frozen white chocolate raspberry mousse cake. This delectable dessert combines the richness of white chocolate with the tangy sweetness of raspberries, resulting in a captivating culinary experience. From selecting the finest ingredients to mastering the art of layering and freezing, we'll take you through every step of the process to ensure a stunning and delicious masterpiece that will tantalize your taste buds and impress your loved ones. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will empower you to craft this frozen white chocolate raspberry mousse cake with confidence and finesse.

Here are our top 9 tried and tested recipes!

FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE



Frozen White Chocolate and Raspberry Mousse Torte image

Categories     Cake     Milk/Cream     Food Processor     Mixer     Berry     Chocolate     Dairy     Dessert     No-Cook     Christmas     Raspberry     Winter     Chill     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 14

Crust
1 (9-ounce) box chocolate wafer cookies, broken into pieces
1/2 cup (1 stick) unsalted butter, melted
Mousse
1/3 cup Chambord (black raspberry-flavored liqueur) or crème de cassis (black currant-flavored liqueur)
1 1/2 teaspoons unflavored gelatin
2 (12-ounce) packages frozen unsweetened raspberries, thawed, drained, juices reserved
1/2 cup sugar
12 ounces good-quality white chocolate (such as Lindt or Baker's finely chopped
2 cups chilled whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2-pint basket raspberries
Chocolate Leaves

Steps:

  • For crust:
  • Finely grind cookie pieces in processor. Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze while preparing mousse.
  • For mousse:
  • Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
  • Press raspberries firmly through sieve into large measuring cup. Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture. Add berry mixture and 1/2 cup sugar to gelatin mixture. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes. Remove from heat. Add white chocolate; stir until melted. Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
  • Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
  • Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.

CHOCOLATE RASPBERRY-MOUSSE CANDY CAKE



Chocolate Raspberry-Mousse Candy Cake image

Inspired by candies from a box of chocolates, this cake makes a decadent Valentine's Day treat. Velvety raspberry mousse stands in stark contrast to the dark chocolate cake, which is enrobed in a snowy white chocolate ganache.

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield 10 to 12 servings

Number Of Ingredients 18

1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan
1 cup all-purpose flour (see Cook's Note), plus more for the pan
1 cup sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups (about 5 ounces) frozen raspberries, thawed
1 cup sugar
1/2 teaspoon kosher salt
One 1/4-ounce packet unflavored powdered gelatin
4 ounces cream cheese, at room temperature
1/2 cup sour cream, at room temperature
1 pound (16 ounces) white chocolate, finely chopped or white chocolate chips
1/2 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper, butter the parchment and dust with flour, tapping out excess.
  • Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
  • Transfer the cakes to a rack and let cool 15 minutes. Invert the cakes on the rack, discard the parchment paper then flip the cakes right-side-up again. Move the rack with the cakes over a baking sheet and let the cakes cool completely.
  • Make the raspberry mousse: In a small saucepan, mash the raspberries with the sugar and salt and bring to a simmer over medium heat. Cook, stirring often, until thickened and jammy, 6 to 8 minutes. Remove the pan from the heat, press the raspberry mixture through a sieve into the bowl of a food processor and let cool completely.
  • Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the mixture into a bowl and refrigerate, checking every 5 minutes, until the mousse is just set enough to spread, 5 to 15 minutes. (Do not let the mousse firm up too much.)
  • Place one cake layer on a cake stand and pile the raspberry mousse in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
  • Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 5 minutes. (Do not let the ganache harden too much.)
  • Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.

RASPBERRY WHITE CHOCOLATE MOUSSE



Raspberry White Chocolate Mousse image

This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.

Provided by Krishnapriya

Categories     Dessert

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 3/4 cups heavy whipping cream
6 ounces white chocolate, chopped
1 drop red food coloring

Steps:

  • Directions.
  • Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
  • In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
  • In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
  • Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

RASPBERRY WHITE CHOCOLATE MOUSSE CAKE



Raspberry White Chocolate Mousse Cake image

Categories     Cake     Blender     Food Processor     Mixer     Berry     Chocolate     Dessert     Bake     Freeze/Chill     Easter     Raspberry     Chill     Boil     Gourmet

Number Of Ingredients 29

For the white chocolate mousse
4 large egg yolks
1/3 cup sugar
3 tablespoons cornstarch
1 1/2 cups milk
2 teaspoons vanilla extract
3 tablespoons unsalted butter, softened
9 ounces fine-quality white chocolate, chopped
1 cup heavy cream
white chocolate génoise, cut horizontally with a serrated knife into 3 layers
For the white chocolate génoise
3 ounces fine-quality white chocolate, chopped
2 tablespoons unsalted butter, cut into bits
1/2 teaspoon vanilla extract
1/2 cup cake flour (not self-rising)
1/4 teaspoon salt
3 large eggs at room temperature
1/3 cup sugar
1/4 cup framboise for brushing the cake layer
For the raspberry mousse
two 10-ounce packages frozen raspberries in light syrup, thawed and drained, reserving 1/3 cup of the syrup
1 envelope of unflavored gelatin
3 tablespoons framboise
1/2 cup heavy cream
2 1/2 cups fresh raspberries
For the garnish
fresh raspberries
fine-quality white chocolate at room temperature (about 72°F.), shaved with a vegetable peeler into curls and kept covered and chilled
fresh mint sprigs

Steps:

  • Make the white chocolate mousse:
  • In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined. Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth. Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap, until it is cooled completely. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well. In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.
  • Line the sides of an oiled 9 1/2-inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the bottom of the pan. Invert the top layer of the génoise onto the round, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups). Invert the middle layer of the génoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.
  • Make the raspberry mousse:
  • In a blender or food processor purée the raspberries with the reserved syrup and strain the purée through a fine sieve set over a metal bowl, pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and whisk it into the purée. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the consistency of raw egg white. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly.
  • Spread about 1 cup of the raspberry mousse evenly over the middle layer of génoise in the pan, arrange some of the raspberries neatly around the edge of the pan, and continue to arrange the raspberries in concentric circles until the surface of the mousse is covered. Spread the remaining raspberry mousse over the raspberries, invert the third layer of génoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the génoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a serving plate.
  • Garnish the cake:
  • Arrange some of the raspberries around the top edge of the cake, mound the white chocolate curls in the center, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs.
  • Make the white chocolate génoise:
  • Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper. Reinvert the cake onto the rack and let it cool completely.

RASPBERRY WHITE CHOCOLATE MOUSSE



Raspberry White Chocolate Mousse image

This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.

Provided by Stacey Walery

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 40m

Yield 16

Number Of Ingredients 6

1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 ¾ cups heavy whipping cream
6 ounces white chocolate, chopped
1 drop red food coloring

Steps:

  • Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
  • In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
  • In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
  • Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 13.7 g, Cholesterol 37.9 mg, Fat 13.4 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 8.2 g, Sodium 21.4 mg, Sugar 12.1 g

FROZEN WHITE CHOCOLATE MOUSSE CAKE



Frozen White Chocolate Mousse Cake image

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.

Provided by Manami

Categories     Frozen Desserts

Time 1h35m

Yield 12-14 serving(s)

Number Of Ingredients 15

1 cup vanilla wafer crumbs
3 tablespoons unsalted butter, melted
6 ounces white chocolate, chopped
3/4 cup sugar
1/4 cup water
4 large egg whites
1 pinch cream of tartar
1 1/2 cups chilled whipping cream
1 tablespoon Grand Marnier
1 teaspoon vanilla
2 ounces white chocolate, chopped
3 tablespoons chopped pistachios
2 cups fresh raspberries or 2 cups frozen raspberries
1/4 cup sugar
2 tablespoons Grand Marnier

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.

WHITE CHOCOLATE MOUSSE-FILLED RASPBERRY CUPCAKES



White Chocolate Mousse-Filled Raspberry Cupcakes image

Moist raspberry cupcakes filled with white chocolate mousse. Ice with frosting of your choice and top each cupcake with a fresh raspberry.

Provided by CPilling

Time 1h15m

Yield 24

Number Of Ingredients 9

1 (18.25 ounce) package white cake mix
1 (3 ounce) package raspberry flavored Jell-O® mix
1 (12 ounce) package frozen raspberries, drained, reserving syrup
½ cup vegetable oil
¼ cup hot water
4 large eggs
1 ½ cups cold milk
1 (3.3 ounce) package instant white chocolate pudding mix
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  • Stir cake mix and Jell-O® mix together in a mixing bowl. Add thawed raspberries with syrup, vegetable oil, hot water, and eggs; beat with an electric mixer until well blended. Pour batter into the prepared muffin cups.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
  • Meanwhile prepare mousse filling: Whisk cold milk and pudding mix in a bowl for 2 minutes. Place in the refrigerator until the cupcakes have finished cooling.
  • Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.
  • Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.

Nutrition Facts : Calories 205.5 calories, Carbohydrate 26.5 g, Cholesterol 32.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 3.1 g, Sodium 184 mg, Sugar 19.7 g

RICH RASPBERRY CHOCOLATE MOUSSE CAKE



Rich raspberry chocolate mousse cake image

With a crunchy biscuit base and rich mousse topping, this make-ahead, no-cook celebration pudding is easy as pie

Provided by Caroline Hire - Food writer

Categories     Dessert

Time 30m

Number Of Ingredients 9

50g 70% plain chocolate , broken into pieces
50g butter
1tbsp golden syrup
200g Hob Nobs
200g 70% plain chocolate , broken into pieces
200g milk chocolate (at 30% cocoa solids), broken into pieces
4 eggs , separated
300ml whipping cream
3 x 150g punnets raspberries

Steps:

  • For the base, melt the chocolate with the butter and golden syrup in a bowl over barely simmer watering or on a low heat in the microwave.
  • Put the biscuits in a bag and crush with a rolling pin until they reach a crumb consistency. Combine the two and spread over the base of a 23cm springform tin. Refrigerate for about an hour to set.
  • For the mousse, melt the remaining plain chocolate and the milk chocolate together in the same way and allow to cool until lukewarm. Using an electric beater, whisk the eggs whites in one bowl to stiff peaks. Softly whip the whipping cream in another bowl until thickened but not as far as soft peaks.
  • Stir the egg yolks into the chocolate, then beat the cream into the mixture - a balloon whisk is good for this. Work quickly if the chocolate looks like it might be becoming grainy. Gently fold in the eggs whites with a whisk, spread the mixture over the biscuit base and return to the fridge overnight.
  • Release from the tin and decorate with concentric circles of raspberries and serve.

Nutrition Facts : Calories 691 calories, Fat 52.1 grams fat, SaturatedFat 28.7 grams saturated fat, Carbohydrate 42.5 grams carbohydrates, Sugar 31 grams sugar, Fiber 5 grams fiber, Protein 10.4 grams protein, Sodium 0.6 milligram of sodium

RASPBERRY WHITE CHOCOLATE MOUSSE



Raspberry White Chocolate Mousse image

Raspberry sauce is an appealing base for this fluffy white chocolate mousse. The treasured treat is surprisingly easy and a delightful change of pace from heavier cakes and pies.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 8

1 package (10 ounces) frozen sweetened raspberries, thawed
2 tablespoons sugar
1 tablespoon thawed orange juice concentrate
2 cups heavy whipping cream
6 ounces white baking chocolate
1 teaspoon vanilla extract
1/4 cup milk chocolate chips
1 teaspoon canola oil

Steps:

  • In a blender, combine the raspberries, sugar and orange juice concentrate; cover and process until smooth. Press through a sieve; discard seeds. Refrigerate sauce. , In a large saucepan cook and stir cream and white chocolate over low heat, until chocolate is melted. Stir in vanilla. Transfer to a large bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally. , Beat cream mixture on high speed until light and fluffy, about 1-1/2 minutes (do not over beat). Just before serving, melt chocolate chips and oil in a microwave or saucepan. Spoon 2 tablespoons of raspberry sauce on each plate. Pipe or spoon 1/2 cup chocolate mousse over sauce; drizzle with melted chocolate. Store leftovers in the refrigerator.

Nutrition Facts : Calories 410 calories, Fat 32g fat (19g saturated fat), Cholesterol 87mg cholesterol, Sodium 50mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

  • Use high-quality ingredients. This will make a big difference in the final flavor of your cake. Look for fresh raspberries, good-quality white chocolate, and heavy cream.
  • Make sure your raspberries are frozen. This will help them hold their shape and prevent them from bleeding into the mousse.
  • Be careful not to overbeat the mousse. Overbeating can make it grainy.
  • Chill the cake for at least 4 hours before serving. This will help it set and firm up.
  • Garnish the cake with fresh raspberries and white chocolate shavings before serving. This will make it look extra special.

Conclusion:

This frozen white chocolate raspberry mousse cake is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be made ahead of time, making it a great option for busy hosts. The combination of sweet and tart flavors is sure to please everyone, and the beautiful presentation will make it the star of any dessert table.

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