Raspberry and white chocolate flavors are the ultimate combination in these make-ahead frozen mousse bars.
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Fresh raspberries |
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White chocolate baking bar, shaved for curls |
Heat oven to 350°F. Combine all crust ingredients in small bowl. Press onto bottom of ungreased 13x9-inch baking pan. Bake for 5 to 7 minutes or until light golden brown. Cool completely.
Spread softened raspberry sorbet evenly over cooled crust. Freeze until firm (2 hours). 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 (2 hours or overnight).
Garnish with raspberries and white chocolate curls just before serving. Store frozen.
*Substitute 2 pints raspberry-flavored sherbet, ice cream or frozen yogurt.
Recipe Tip
White chocolate curls add the finishing touch as a garnish, and are very easy to make. Warm 1 (4-ounce) bar white chocolate with hands. Gently peel chocolate towards you using a vegetable peeler.
