Best Frozen White Chocolate Raspberry Mousse Torte Recipes

Frozen White Chocolate and Raspberry Mousse Torte image

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.

Frozen White Chocolate & Raspberry Mousse Torte Recipe image

Provided by shauna

Number Of Ingredients 14

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.