Raspberry and white chocolate flavors are the ultimate combination in these make-ahead frozen mousse bars.
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Crust
2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons Land O Lakes® Butter, melted
Filling
2 pints raspberry sorbet, softened
1 (4-ounce) bar white chocolate, chopped
2 cups Land O Lakes® Heavy Whipping Cream
Garnish
Fresh raspberries
White chocolate baking bar, shaved for curls
*Substitute 2 pints raspberry-flavored sherbet, ice cream or frozen yogurt.
STEP 1
Heat oven to 350°F.
STEP 2
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.
STEP 3
Spread softened raspberry sorbet evenly over cooled crust. Freeze 2 hours or until firm.
STEP 4
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.
STEP 5
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.
STEP 6
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!