Frozen Mousse Bars For Passover

Frozen Mousse Bars For Passover
1 Review
Raspberry and white chocolate flavors are the ultimate combination in these make ahead frozen mousse bars.
25 min
Prep Time
Total Time
32 bars



(1/2 Cup)
matzo meal
(1/2 Cup)
potato starch
(1/3 Cup)
firmly packed brown sugar
(5 Tablespoons)
cold @Land O Lakes® Butter


(2 pints)
raspberry sorbet, softened*
(1 (4-ounce) )
bar white chocolate, chopped
(2 Cups)
@Land O Lakes® Heavy Whipping Cream


Fresh raspberries
White chocolate baking bar, shaved for curls


  1. Heat oven to 350°F.
  2. Place all crust ingredients except butter in food processor bowl fitted with metal blade. Cover; process 30-60 seconds or until ingredients are blended. Add butter; process just until mixed. Press onto bottom of ungreased 13x9-inch baking pan. Bake 5-7 minutes or until light golden brown. Cool completely.
  3. Spread softened raspberry sorbet evenly over cooled crust. Freeze 2 hours or until firm. Place white chocolate and 1/2 cup whipping cream in large microwave-safe bowl. Microwave 1 minute; stir. Continue microwaving 2 minutes; stir until smooth. Cool 30 minutes or until mixture comes to room temperature.
  4. 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.
  5. Garnish with raspberries and white chocolate curls just before serving. Store frozen.
  6. *Substitute 2 pints raspberry-flavored sherbet, ice cream or frozen yogurt.

Recipe Tips

- Kosher products for Passover are available at specialty food markets.

- 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.

Recipe Comments and Reviews


This recipe was a big hit at my family's Passover dinner. Most Passover desserts are dry and crumbly. This recipe was good and refreshing. I was requested to make this again for next year and I definetly will.

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