Frozen White Chocolate Raspberry Mousse Bars
Added to 4 cookbooks
This recipe has been viewed 9006 times
you may substitute 2 pints raspberry-flavored sherbet, ice cream or frozen yogurt for the sorbet, if desired.
white chocolate curls add the finishing touch as a garnish, and are very easy to make. warm 1 (4-ounce) bar white chocolate with your hands. gently peel chocolate towards you using a vegetable peeler.
- Heat oven to 350°f (180°c). combine all crust ingredients in small bowl.
- Press onto bottom of ungreased 13 x 9-inch baking pan.
- Bake for 5 to 7 minutes or until light golden brown. cool completely.
- Spread softened raspberry sorbet/ice cream evenly over cooled crust.
- Freeze until firm (1 hour).
- Place white chocolate and 1/2 cup whipping cream in large microwave-safe bowl. microwave on high, 1 minute; stir.
- Continue microwaving 2 minutes; stir until smooth. cool 30 minutes or until mixture comes to room temperature.
- Beat remaining whipping cream in small bowl until soft peaks form.
- Gently stir whipped cream into white chocolate mixture.
- Spread over frozen raspberry sorbet. freeze until firm (at least 2 hours or overnight).
- Garnish with raspberries and white chocolate curls just before serving. store frozen.
This recipe was contributed by pari_26 on 22 Dec 2002
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