White Chocolate Mousse With Berries Recipes

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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



White Chocolate Mousse image

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 :

1 cup heavy whipping cream
2 tablespoons sugar
3 ounces cream cheese, softened
3 ounces white baking chocolate, melted and cooled
2 cups blueberries, raspberries or strawberries
Additional berries, optional

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



Elegant White Chocolate Mousse image

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.

12 ounces white baking chocolate, coarsely chopped
2 cups heavy whipping cream, divided
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract
Mixed fresh berries, optional

MIXED BERRY AND WHITE CHOCOLATE MOUSSE PIE

This mixed berry pie is topped with a delicious, creamy white chocolate topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h15m

Yield 8

Number Of Ingredients 8



Mixed Berry and White Chocolate Mousse Pie image

Steps:

  • Heat oven to 400°F. Place cookie sheet on oven rack.
  • In medium bowl, toss Filling ingredients until well mixed. Spoon evenly into frozen pie crust.
  • Bake on cookie sheet 40 to 45 minutes or until filling is bubbly and crust edges are golden brown. Cover crust edges with strips of foil last 20 minutes to prevent overbrowning. Cool completely, about 1 1/2 hours.
  • In small bowl, add cold water; sprinkle with gelatin. Let stand 10 minutes or until gelatin softens.
  • In 1-quart saucepan, heat 1/4 cup of the whipping cream over medium heat until hot. Reduce heat to medium-low; add gelatin and baking chips. Cook 5 to 7 minutes, stirring constantly, until smooth and chips are melted. Remove from heat. Cool 25 minutes.
  • In medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Carefully fold cooled gelatin mixture into whipped cream until well blended. Spoon and spread evenly onto cooled pie. Refrigerate about 1 hour or until topping is set.

Nutrition Facts : Calories 370, Carbohydrate 48 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 31 g, TransFat 0 g

4 cups frozen DOLE® Mixed Berries (from two 12-oz packages)
1/2 cup sugar
1/4 cup cornstarch
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
1 tablespoon cold water
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
1/2 cup white vanilla baking chips (from 12-oz bag)

WHITE CHOCOLATE MOUSSE

Provided by Food Network

Categories     dessert

Time 1h53m

Yield 6 to 8 servings

Number Of Ingredients 8



White Chocolate Mousse image

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.

1 1/2 cups heavy cream
5 ounces white chocolate, coarsely chopped
1/2 cup egg whites (from about 4 eggs)
2 tablespoons sugar
Chocolate Bag, recipe follows
8 ounces semisweet chocolate
Mixed berries
Mint sprigs

WHITE CHOCOLATE MOUSSE

Categories     Milk/Cream     Mixer     Chocolate     Dairy     Dessert     Oscars     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 2



White Chocolate Mousse image

Steps:

  • Stir white chocolate and 2/3 cup cream in heavy medium saucepan over low heat until chocolate is melted. Transfer chocolate mixture to large bowl. Let stand until mixture is cool and just beginning to thicken, stirring occasionally, about 30 minutes. Beat remaining 1 cup cream in medium bowl until stiff peaks form. Fold into cool chocolate mixture in 2 additions. Cover; chill mousse at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

8 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
1 2/3 cups chilled whipping cream

WHITE CHOCOLATE MOUSSE WITH BERRIES

Although a real mousse, this recipe uses egg yolks instead of whites, and no gelatin. Make this in transparent dessert cups or stemware to "show off" the layers. If you can get candies flowers (hibiscus, rose, etc.) add one to each cup as a garnish just before serving. Preparation time does not include chilling.

Provided by oc2961

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8



White Chocolate Mousse With Berries image

Steps:

  • Mix berries with powdered sugar and Creme de Cassis. Let stand while you prepare the rest of the dessert.
  • Bring 1 cup of heavy whipping cream to a boil.
  • Turn off heat, and add white chocolate to cream. Carefully stir until chocolate is completely melted.
  • When chocolate-cream mixture cools to room temperature, add egg yolks and beat briskly.
  • Whip the remaining 2 cups of cream, and fold into chocolate mixture.
  • Dip the Lady Fingers in the lukewarm coffee.
  • Prepare the dessert cups: place a layer of soaked lady fingers.
  • Spoon on top a layer of mixed berries. Use only the berries, without the accumulated liquid. Save the liquid for later.
  • Top with a layer of white chocolate mousse.
  • Refrigerate for at least 4-5 hours.
  • Just before serving, drizzle on top a little of the berry mixture liquid.

Nutrition Facts : Calories 545.8, Fat 38.1, SaturatedFat 22.8, Cholesterol 204, Sodium 90.3, Carbohydrate 46.7, Fiber 0.6, Sugar 33.2, Protein 6.6

17 1/2 ounces white chocolate
3 cups heavy whipping cream
3 egg yolks
1 cup mixed berry
6 tablespoons powdered sugar
1 tablespoon creme de cassis
8 ounces ladyfingers
lukewarm strong coffee

WHITE CHOCOLATE MOUSSE AND BERRY TART

Categories     Milk/Cream     Berry     Chocolate     Dairy     Egg     Dessert     Bake     Freeze/Chill     Raspberry     Strawberry     Summer     Chill     Bon Appétit

Yield Serves 8

Number Of Ingredients 15



White Chocolate Mousse and Berry Tart image

Steps:

  • For Crust:
  • Combine flour, sugar and salt in large bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal. Beat egg yolks to blend in small bowl. Pour yolks over flour mixture and stir with fork to combine. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Dough can be prepared 3 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before continuing.)
  • Preheat oven to 375°F. Roll out dough between sheets of waxed paper to 14-inch round (scant 1/4 inch thick). Peel off top sheet of waxed paper. Using second sheet of paper as aid, invert dough into 11-inch-diameter tart pan with removable bottom. Carefully press into pan. Trim and finish edges, patching any holes with scraps. Freeze until firm about 15 minutes.
  • Line crust with aluminum foil and fill with dried beans or pie weights. Bake until sides are set, about 23 minutes. Remove beans and foil and continue baking until crust is golden brown, piercing bottom with toothpick if crust bubbles, about 12 minutes. Remove from oven. Immediately sprinkle chocolate over crust. Let stand until chocolate melts, about 4 minutes. Using back of spoon, carefully spread chocolate over bottom and up sides of crust. Cool.
  • For Filling:
  • Measure 1 tablespoon crème de cassis liqueur into heavy small saucepan; sprinkle unflavored gelatin over and let stand 5 minutes to soften. Add 3/4 cup whipping cream and stir over low heat until gelatin dissolves. Add 7 ounces white chocolate and stir until melted and smooth. Transfer to medium bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
  • Whip remaining 1/2 cup whipping cream in medium bowl until soft peaks form. Add remaining 2 tablespoons crème de cassis and whip until stiff peaks form. Fold whipped cream into white chocolate mixture. Fold in raspberries. Spoon filling into crust. Refrigerate until beginning to set, about 30 minutes. Arrange strawberries atop filling, cut sides down and points toward edge. To form optional white chocolate curls, slide vegetable peeler across white chocolate. Garnish tart with chocolate curls. (Tart can be prepared 6 hours ahead. Refrigerate.)

Crust
1 1/2 cups unbleached all purpose flour
4 1/2 tablespoons sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3 egg yolks
3 ounces imported milk chocolate (such as Lindt or Droste), finely chopped
Filling
3 tablespoons crème de cassis liqueur
1 teaspoon unflavored gelatin
1 1/4 cups chilled whipping cream
7 ounces imported white chocolate (such as Lindt or Droste), chopped
1 1/2-pint basket fresh raspberries
2 1-pint baskets strawberries, halved
2 ounces imported white chocolate for curls (optional)

WHITE CHOCOLATE MOUSSE

Spoon it up! Enjoy this elegant dessert by the spoonful. Its creamy, whipped texture and white chocolate flavor are sure to please.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 8

Number Of Ingredients 6



White Chocolate Mousse image

Steps:

  • Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
  • Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
  • Stir in baking chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
  • Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold refrigerated mixture into whipped cream. Spoon mixture into parfait or wine glasses. Garnish with chocolate curls. Store covered in refrigerator.

Nutrition Facts : Calories 455, Carbohydrate 28 g, Cholesterol 195 mg, Fiber 0 g, Protein 5 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 60 mg

4 egg yolks
1/4 cup sugar
1 cup whipping (heavy) cream
1 cup white baking chips
1 1/2 cups whipping (heavy) cream
Chocolate curls, if desired

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