FROZEN STRAWBERRY-WHITE CHOCOLATE MOUSSE SQUARES
I got this from Kraft's Food and Family Cookbook.
Provided by Krystal McDow @kmcdow
Categories Fruit Desserts
Number Of Ingredients 7
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 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.
FROZEN STRAWBERRY SQUARES
I got this recipe from my mother ages ago.
Provided by P. Tindall
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 6h45m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Combine flour, brown sugar, chopped walnuts, and melted butter and mix well. Spread evenly in a shallow baking pan.
- Bake for 20 minutes, stirring occasionally. Remove from oven; when cool enough to handle, sprinkle 2/3 of the crumb mixture into a 13x9-inch baking dish.
- Mix sliced strawberries with sugar; set aside.
- Combine egg whites and lemon juice in a large bowl. With electric mixer, beat until stiff (pasteurized whites take longer to beat than fresh egg whites, so be patient). Mix in sugared strawberries.
- Fold in whipped cream. Spoon fruit and cream mixture over crumb crust. Sprinkle remaining crumbs on top.
- Freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries, if desired.
Nutrition Facts : Calories 89 calories, Carbohydrate 10.8 g, Cholesterol 11.3 mg, Fat 4.9 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 24.3 mg, Sugar 7.6 g
FROZEN CHOCOLATE MOUSSE SQUARES
There's nothing square about Frozen Chocolate Mousse Squares. Chocolate on chocolate, topped with chocolate? That's our Frozen Chocolate Mousse Squares.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine cookie crumbs and butter; press onto bottom of prepared pan.
- Melt 4 oz. chocolate as directed on package. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk, then melted chocolate. Whisk in COOL WHIP; pour over crust.
- Freeze 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
- Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan; cut into squares. Garnish with chocolate curls.
Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.9445 g, Sugar 0 g, Protein 4 g
STRAWBERRY & WHITE CHOCOLATE MOUSSE CAKE
Bring the flavours of Wimbledon to your table with this enticing afternoon treat
Provided by Jane Hornby
Categories Dessert, Dinner, Lunch
Time 32m
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
- Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
- Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
- Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.
Nutrition Facts : Calories 737 calories, Fat 59 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.89 milligram of sodium
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