White chocolate mousse for grapefruit torte is a delightful dessert that combines the rich, creamy texture of white chocolate with the tangy, refreshing flavor of grapefruit. The mousse is made with a combination of white chocolate, heavy cream, and eggs, and is often flavored with vanilla or citrus zest. The grapefruit torte is made with a layer of shortbread crust, a layer of grapefruit curd, and a layer of white chocolate mousse. This dessert is perfect for any special occasion, and is sure to impress your guests.
Here are our top 13 tried and tested recipes!
WHITE CHOCOLATE MOUSSE
Steps:
- In a large glass bowl, place the chopped white chocolate and set aside.
- Add the egg yolks and sugar to a small bowl and whisk until pale in color.
- In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
- Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
- In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
- Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
- Garnish each serving with 3 blackberries and a sprig of mint, if using.
WHITE CHOCOLATE MOUSSE RECIPE BY TASTY
Here's what you need: egg yolks, sugar, heavy cream, white chocolate, heavy cream
Provided by Alvin Zhou
Yield 8 servings
Number Of Ingredients 5
Steps:
- In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
- Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs - being sure to not cook the eggs by pouring too much cream inside before it's mixed.
- Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
- Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
- Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it's safer to undermix than the over mix.
- Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
- Nutrition Calories: 1902 Fat: 162 grams Carbs: 137 grams Fiber: 0 grams Sugars: 138 grams Protein: 27 grams
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 19 grams, Fat 51 grams, Fiber 0 grams, Protein 12 grams, Sugar 19 grams
FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE
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
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.
ELEGANT WHITE CHOCOLATE MOUSSE
Simply elegant is a fitting description for this smooth treat. Whipped cream teams up with white chocolate to make this easy recipe extra special. -Laurinda Johnston, Belchertown, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.
Nutrition Facts : Calories 422 calories, Fat 34g fat (23g saturated fat), Cholesterol 68mg cholesterol, Sodium 47mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
WHITE CHOCOLATE MOUSSE
This elegant, fluffy dessert is a feast for the eyes and palate. Since almost any fresh fruit may be used, it can grace special meals throughout the year. My family loves it, and the recipe is easy to double if you are hosting a larger group. -Susan Herbert, Aurora, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside. , In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. , Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours.
Nutrition Facts :
RASPBERRY WHITE CHOCOLATE MOUSSE
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
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
WHITE CHOCOLATE MOUSSE TORTE
I picked this recipe up last Christmas from a Christmas fair I went to with my mom. It is absolutely gorgeous and just melts in your mouth. A great treat for a dinner party dessert or to pass around as a little bite. Make it the night before and put it in the fridge for best results.
Provided by Delete_
Categories Dessert
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Line the base of a 23cm (9 in) round spring form tin with greaseproof paper.
- Melt the butter and stir in the biscuit crumbs. Press into prepared tin and chill for 15 minutes.
- Break chocolate into small pieces and place in saucepan with half the cream. Heat very gently, stirring occasionally until almost smooth - be careful not to overheat as it will solidify again.
- Pour into a bowl and cool for 15 mins or until just beginning to thicken. Stir occasionally.
- Whip the remainder of the cream until it forms soft peaks. Fold into the cool chocolate mixture.
- Pour over the biscuit base and chill for at least 3 hrs, preferably overnight. Sprinkle with icing sugar/cocoa powder, cut into squares and press a raspberry into the centre of each square.
WHITE CHOCOLATE MOUSSE FOR GRAPEFRUIT TORTE
Use this make our Poppy Seed Grapefruit Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 7 1/2 cups
Number Of Ingredients 4
Steps:
- Sprinkle gelatin over 1/3 cup water in a small bowl. Let soften 5 minutes.
- Bring 1 1/4 cups cream to a boil in a small saucepan over medium-high heat. Add gelatin mixture; stir until dissolved.
- Put chocolate into the bowl of a food processor. With machine running, carefully pour in hot cream mixture in a slow steady stream, and process until smooth. Transfer to a medium bowl, and cover with plastic wrap. Refrigerate until thick enough to hold ribbons, about 30 minutes. Stir until smooth.
- Whisk remaining 2 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture. Transfer 2 1/2 cups of the mousse to another medium bowl, and stir in zest. Mousses can be refrigerated, covered, up to 3 hours. Stir until smooth before using.
WHITE CHOCOLATE MOUSSE
Provided by Food Network
Categories dessert
Time 1h53m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
- The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
- In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
- Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
- Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.
WHITE CHOCOLATE MOUSSE TORTE
Make and share this White Chocolate Mousse Torte recipe from Food.com.
Provided by That is Dr House to
Categories Dessert
Time 12h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- You will need a 9 inch springform pan greased and lined with wax paper.
- Crush the cookies until they look like fine crumbs. Transfer to a bowl and mix with the melted butter. Tip into pan and press firmly over the base with a spoon or your fingertips.
- Break chocolate into pieces and melt in heatproof bowl then using and electric mixer beat until mix leaves a ribbon like trail on surface when beaters are lifted out.
- Use a large metal spoon stir in a spoonful of the cream into the chocolate to slaken then immediately pour into the remaining cream mix. Stir vigorously until smooth and mousse like. Don't worry about tiny lumps of chocolate.
- Pour into prepared pan and swirl on top. Cover and refrigerate overnight. When set remove the pan but leave the base on and peel off the collar. Let stand for a few minutes to soften then cut into thin slices and serve.
Nutrition Facts : Calories 486.5, Fat 35.6, SaturatedFat 21.5, Cholesterol 180.4, Sodium 142.2, Carbohydrate 37.4, Fiber 0.3, Sugar 26.6, Protein 5.9
FROZEN WHITE CHOCOLATE & RASPBERRY MOUSSE TORTE RECIPE
Provided by shauna
Number Of Ingredients 14
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.
POPPY SEED GRAPEFRUIT TORTE
Fresh flavors and an appealing look enliven this dessert. Dense Campari-infused cake is punctuated with golden raisins and jewel-like grapefruit segments; ribbons of white chocolate mousse topped with a confetti of poppy seeds add a celebratory note.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat parchment. Set aside.
- Put butter, 1 1/4 cups sugar, and the zest into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and smooth, about 3 minutes. Mix in Campari and salt. Mix in egg yolks, 1 at a time, until creamy, scraping down sides of bowl as needed.
- Stir flour, poppy seeds, and raisins in a medium bowl. Stir into butter mixture.
- Put egg whites and remaining 1 1/4 cups sugar into the clean bowl of the electric mixer fitted with the whisk attachment. Beat on medium speed until stiff but not dry peaks form. Fold into flour mixture. Spread batter into prepared pan, and smooth top with an offset spatula.
- Bake until cake is deep golden brown and is pulling away from sides of pan, 35 to 40 minutes. Let cool on a wire rack 15 minutes. Remove sides of pan; invert to remove bottom of pan and parchment. Reinvert onto rack; let cool completely (cake will sink slightly in the middle).
- Using a long, sharp knife, cut cake horizontally into 3 equal layers. Place bottom layer on a serving platter. Top with half of the zest-flavored mousse. Arrange half of the grapefruit segments in a single layer on top. Top with another cake layer, and repeat layering with remaining zest-flavored mousse and grapefruit segments. Top with final cake layer. Refrigerate until firm, at least 30 minutes.
- Spread a thin coat of plain mousse on top and sides of cake. Refrigerate until firm, about 20 minutes. Spread another coat of mousse on sides until smooth and opaque. Transfer remaining mousse to a pastry bag fitted with a large petal tip (such as Ateco #180); pipe waves in concentric circles on top of cake. If mousse becomes too soft, refrigerate about 30 minutes, then stir until smooth. Sprinkle cake top with poppy seeds. Refrigerate until ready to serve, up to 2 hours.
CHOCOLATE MOUSSE TORTE
Ringed with a row of vanilla wafers, this layered chocolate torte is topped with a creamy topping, fresh raspberries, and chocolate curls.
Provided by Allrecipes Member
Categories Tortes
Time 3h10m
Yield 16
Number Of Ingredients 9
Steps:
- Stand 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.
- Beat pudding mixes and 2 cups milk with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; pour into prepared pan. Beat cream cheese, sugar and remaining milk with mixer until well blended.
- Stir in 1 cup of the remaining COOL WHIP; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
- Meanwhile, shave remaining chocolate square into curls. Invert torte onto plate. Remove pan and plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.
Nutrition Facts : Calories 237 calories, Carbohydrate 31 g, Cholesterol 19.9 mg, Fat 11.1 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 6.7 g, Sodium 309.9 mg, Sugar 22.6 g
Tips:
- Use high-quality white chocolate. This will ensure that your mousse is rich and flavorful. Look for a chocolate that has a cocoa butter content of at least 30%.
- Make sure the cream is cold before whipping it. This will help it whip up faster and hold its shape better.
- Don't overbeat the cream. If you overbeat it, it will become grainy and lose its smooth texture.
- Fold the whipped cream into the melted chocolate gently. This will prevent the mousse from becoming deflated.
- Chill the mousse for at least 2 hours before serving. This will allow it to set and develop its full flavor.
Conclusion:
White chocolate mousse is a light and airy dessert that is perfect for any occasion. It is easy to make and can be customized with different flavors. For a classic white chocolate mousse, simply follow the recipe above. For a more unique flavor, try adding in some citrus zest, fruit puree, or nuts. No matter how you choose to make it, white chocolate mousse is sure to be a hit with your friends and family.
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