Best 2 Frozen White Chocolate Raspberry Mousse Torte Recipes

Frozen white chocolate raspberry mousse torte is a delectable dessert that combines the creamy richness of white chocolate and the tangy sweetness of raspberries. This frozen torte is perfect for special occasions or as a sweet treat anytime. With its layers of mousse, raspberry filling, and a crispy cookie crust, this torte is sure to impress your family and friends. This article will provide you with the best recipe to create this delicious frozen dessert, so you can enjoy the perfect balance of flavors and textures in every bite.

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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

Ingredients

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.

FROZEN WHITE CHOCOLATE & RASPBERRY MOUSSE TORTE RECIPE

Frozen White Chocolate & Raspberry Mousse Torte Recipe image

Provided by shauna

Number Of Ingredients 14

Ingredients

Crust:
1 (9oz.) Box Chocolate Wafer Cookies, broken into pieces
1/2 C. (1stick) Unsalted Butter, melted
Mousse:
1/3 C. Chambord (black raspberry-flavored liqueur) or Creme de Cassis (black currant-flavored liqueur)
11/2 tsp. Unflavored Gelatin
2 (12-oz.) Pkgs. Frozen, unsweetened raspberries, thawed, drained, juices reserved
1/2 C. Sugar
12 oz. Good-Quality White Chocolate (Lindt or Baker's, finely chopped)
2 C. Chilled Whipping Cream
3/4 C. Powdered Sugar
1 tsp. Vanilla Extract
11/2 Pint Basket Fresh Raspberries
Fresh Mint Leaves

Steps:

For Crust: Finely grind cookie pieces in processor. Add butter; blend till crumbs are moist. Press mixture onto bottom & halfway up sides of 9-in. diameter springform pan with 23/4-in. high sides. Freeze while preparing mousse. For Mousse: Place liqueur in heavy med saucepan. Sprinkle gelatin over liqueur; let stand till gelatin softens, about 20 min. Press raspberries firmly through a sieve into lg. measuring cup. Add enough juice to puree in cup to measure 12/3C. berry mixture & 1/2C. sugar to gelatin mixture. Stir over med-low heat just till sugar & gelatin dissolve, about 3 min. Remove from heat. Add white chocolate; stir till melted. Transfer raspberry mixture to lg. bowl. Chill till thick but not set, stirring often, about 2 hrs. Beat cream, powdered sugar & vanilla in bowl till stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze till firm, at least 6 hrs. (Can be made 4 days ahead. Cover; freeze.) Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top of torte. Decorate with mint or chocolate leaves & serve.

Tips:

Prepare in advance: This torte can be made ahead of time, which makes it perfect for special occasions or busy weeknights. Simply prepare the crust and mousse layers according to the recipe, then freeze the torte for up to 2 weeks. When ready to serve, thaw the torte in the refrigerator overnight or at room temperature for several hours.
Use high-quality white chocolate: The quality of the white chocolate you use will greatly affect the flavor of the mousse. Look for a white chocolate that is smooth, creamy, and has a rich flavor.
Whip the cream until stiff peaks form: This will help to create a light and airy mousse. Be careful not to over-whip the cream, or it will become grainy.
Chill the mousse before assembling the torte: This will help to set the mousse and make it easier to assemble the torte.
Use fresh raspberries: Fresh raspberries will give the torte the best flavor. If you can't find fresh raspberries, you can use frozen raspberries that have been thawed and drained.

Conclusion:

This frozen white chocolate raspberry mousse torte is a delicious and elegant dessert that is perfect for any occasion. The creamy mousse is made with high-quality white chocolate and fresh raspberries, and it is sandwiched between two layers of chocolate cookie crust. The torte is then frozen until firm, and it can be served with fresh raspberries or whipped cream. With its stunning appearance and delicious flavor, this torte is sure to impress your guests.