Best 3 White Chocolate Raspberry Torte Recipes
Welcome to the world of tantalizing taste and exquisite beauty! Prepare to embark on a culinary journey that will guide you towards crafting the perfect "White Chocolate Raspberry Torte". This symphony of flavors and textures will enthrall your senses as you navigate through a series of carefully curated recipes, each offering a unique interpretation of this classic dessert. From the crisp, velvety crust to the smooth, decadent ganache, you will discover the secrets to creating a masterpiece that will elevate any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
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.
WHITE CHOCOLATE RASPBERRY TORTE
We grow raspberries, and this is one of my favorite ways to use them. Whenever I serve this scrumptious torte, I get oohs and ahs. -Martha Schwartz, Sarasota, Florida
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans., Bake 26-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely; gently peel off waxed paper., In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Press raspberries through a sieve; discard seeds. Cool., In same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers., In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in the refrigerator.
Nutrition Facts :
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.
Tips:
- To ensure the torte sets properly, make sure to chill it for at least 4 hours, or overnight.
- If you don't have a springform pan, you can use a 9-inch round baking pan. Just be sure to grease and flour the pan before adding the batter.
- To make sure the white chocolate ganache is smooth and creamy, make sure to stir it constantly as it cooks.
- If you don't have fresh raspberries, you can use frozen raspberries. Just thaw them before using.
- To make the torte look extra special, you can garnish it with fresh raspberries, whipped cream, or chocolate shavings.
Conclusion:
This white chocolate raspberry torte is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy hosts or hostesses. With its creamy white chocolate ganache, tangy raspberry filling, and crisp chocolate cookie crust, this torte is sure to be a hit with everyone who tries it.
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