White Chocolate Mousse With Raspberry Compote Recipes

Steps:

• In microwavable bowl, with microwave on High (100%), melt the white chocolate, stirring every 30 seconds until smooth (about 2 minutes).
• Add the marshmallow creme and stir with wooden spoon until blended.
• In large bowl, beat the cream cheese with an electric mixer on medium speed until creamy.
• Add the white chocolate mixture and beat until smooth.
• Stir in the lemon juice.
• Using a rubber spatula, fold in the nondairy whipped topping.
• Combine frozen raspberries and sugar in medium saucepan.
• Bring to a boil over medium-high heat, stirring consrantlv.
• Set aside about 1 tablespoon of the raspberry liquid.
• Boil raspberry mixture, stirring occasionally, until volume is reduced by half, about 8 minutes.
• Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.
• Cook and stir until thickened, about 1 minute.
• Remove from heat and let cool.
• Spoon half of the mousse into eight wine glasses.
• Layer half of the raspberry compote over the mousse layer.
• Repeat the layering with the remaining mousse and compete.
• Cover and chill at least 1 hour.
• This mousse tastes even better if you allow it to chill overnight.

Steps:

• In a blender, combine the raspberries, sugar and orange juice concentrate; cover and process until smooth. Press through a sieve; discard seeds. Refrigerate sauce. , In a large saucepan cook and stir cream and white chocolate over low heat, until chocolate is melted. Stir in vanilla. Transfer to a large bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally. , Beat cream mixture on high speed until light and fluffy, about 1-1/2 minutes (do not over beat). Just before serving, melt chocolate chips and oil in a microwave or saucepan. Spoon 2 tablespoons of raspberry sauce on each plate. Pipe or spoon 1/2 cup chocolate mousse over sauce; drizzle with melted chocolate. Store leftovers in the refrigerator.

Steps:

• 1. In microwavable bowl, with microwave on High (100%), melt the white chocolate, stirring every 30 seconds until smooth (about 2 minutes).
• 2. Add the marshmallow creme and stir with wooden spoon until blended.
• 3. n large bowl, beat the cream cheese with an electric mixer on medium speed until creamy. Add the white chocolate mixture and beat until smooth. Stir in the lemon juice.
• 4. Using a rubber spatula, fold in the nondairy whipped topping.
• 5. Combine frozen raspberries and sugar in medium saucepan.
• 6. Bring to a boil over medium/high heat, stirring constantly.
• 7. Set aside about 1 tablespoon of the raspberry liquid.
• 8. Boil raspberry mixture, stirring constantly, until volume is reduced by half, about 8 minutes.
• 9. Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.
• 10. Cook and stir until thickened, about 1 minute.
• 11. Remove from heat and let cool.
• 12. Spoon half of the mousse into eight wine glasses.
• 13. Layer half of the raspberry compote over the mousse layer.
• 14. Repeat the layering with the remaining mousse and compete.
• 15. Cover and chill at least 1 hour.

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.

Steps:

• In a microwave, melt chocolate; stir until smooth. Transfer to a large bowl; whisk in milk and vanilla. Fold in whipped cream. Spoon into tart shells. Garnish with fruit if desired. Chill until serving.