Best Frozen White Chocolate Mousse Recipes

FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE

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 CAKE

Steps:

• Preheat the oven to 325.
• Butter a 9-inch spring form pan with 2-3/4 inch high sides.
• Mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of pan.
• Bake 6 minutes and cool on rack.
• Bring 1/2-cup cream to boil in medium saucepan and reduce heat to low.
• Add white chocolate and stir until smooth.
• Pour mixture into large bowl mix in liqueur and vanilla.
• Cool completely.
• Bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves; boil until it reaches 238 degrees on a candy thermometer, about 5 minutes.
• Meanwhile, beat egg whites until soft peaks form.
• Gradually beat in boiling syrup.
• Continue beating until stiff peaks form and meringue is cool.
• Fold egg whites into white chocolate mixture in 2 additions.
• Beat 1-1/2 cups cream in large bowl to soft peaks then fold into other mixture.
• Pour into prepared crust, cover tightly with foil and freeze for at least 5 hours.
• Remove cake from freezer and run a knife around the sides of the pan to loosen the cake.
• Release pan sides and cover the top with raspberries.
• Cut and serve.

FROZEN WHITE CHOCOLATE GRASSHOPPER MOUSSE PIE

Steps:

• For crust:
• Spray 9-inch-diameter glass or ceramic pie dish with nonstick spray. Finely grind chocolate cookies and sugar in processor. Blend in butter. Press crumb mixture onto bottom and up sides of prepared dish. Freeze.
• For filling:
• Combine milk and salt in heavy small saucepan. Bring to simmer. Whisk egg yolks and cornstarch in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens, about 6 minutes. Remove from heat. Add white chocolate and butter; whisk until smooth. Transfer custard to large bowl. Whisk in crème de menthe and crème de cacao. Set custard over another large bowl of ice water until cold and thick but not set, stirring often, about 30 minutes.
• Whip cream in medium bowl until stiff peaks form. Stir 1/3 of whipped cream into custard. Fold in remaining whipped cream. Pour filling into crust. Freeze at least 5 hours or up to 2 days.
• Garnish with shaved chocolates.

FROZEN WHITE CHOCOLATE MOUSSE CAKE

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.

FROZEN STRAWBERRY-WHITE CHOCOLATE MOUSSE SQUARES

Steps:

• Mix cookie crumbs and butter; press onto bottom of plastic wrap-lined 9-inch square pan.
• Microwave 5 oz. chocolate in microwaveable bowl on HIGH 2 min. or until melted, stirring after 1 min. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in melted chocolate and strawberries. Whisk in COOL WHIP; pour over crust.
• Freeze 6 hours or until firm. Remove dessert from freezer 15 min. before serving. Shave remaining 1 oz. chocolate into curls; place on dessert. Use plastic wrap to remove dessert from pan before cutting to serve.

FROZEN WHITE CHOCOLATE & RASPBERRY MOUSSE TORTE RECIPE

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.

FROZEN STRAWBERRY-WHITE CHOCOLATE MOUSSE SQUARES

Steps:

• Mix cookie crumbs and butter; press onto bottom of plastic wrap-lined 9-inch square pan.
• Microwave 5 oz chocolate in microwaveable bowl on high 2 minutes or until melted, stirring after 1 minute. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in melted chocolate and strawberries. Whisk in cool whip; pour over crust
• Freeze 6 hours or until firm. Remove dessert from freezer 15 minutes before serving. Shave remaining 1 ounce chocolate into curls; place on dessert. Use plastic wrap to remove dessert from pan before cutting to serve.

FROZEN WHITE CHOCOLATE MOUSSE

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.