Raspberry and white chocolate flavors are the ultimate combination in these make-ahead frozen mousse bars.
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2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons Land O Lakes® Butter, melted
2 pints raspberry sorbet, softened
1 (4-ounce) bar white chocolate, chopped
2 cups Land O Lakes® Heavy Whipping Cream
White chocolate baking bar, shaved for curls
*Substitute 2 pints raspberry-flavored sherbet, ice cream or frozen yogurt.
Heat oven to 350°F.
Combine all crust ingredients in bowl. Press onto bottom of ungreased 13x9-inch baking pan. Bake 5-7 minutes or until light golden brown. Cool completely.
Spread softened raspberry sorbet evenly over cooled crust. Freeze 2 hours or until firm.
Place white chocolate and 1/2 cup whipping cream in bowl. Microwave 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 bowl until soft peaks form. Gently stir whipped cream into white chocolate mixture. Spread over frozen raspberry sorbet. Freeze 2 hours or overnight until firm.
Garnish with raspberries and white chocolate curls just before serving. Store frozen.
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.
Explore reviews fromour online community
I made changes. I do not like graham cracker crumb crust. I made the crust with chocolate wafer cookies. I then added a commercial hot fudge sauce layer. Then followed the rest of the recipe. It was great!