Tag: White Chocolate & Raspberry

White Chocolate Raspberry Mousse Pie

Happy Pi Day! Last year for Pi Day I made a delicious Peanut Butter & Chocolate Mousse Pie, this year, coincidentally, I made another mousse pie in honor of the day, a White Chocolate Raspberry Mousse Pie. So, how did I come up with this flavor? Well, while brainstorming for a pie flavor to make I decided to make a spin on my favorite cheesecake from The Cheesecake Factory, a white chocolate raspberry cheesecake. The end result, a delicious take on my favorite cheesecake that’s much lighter and doesn’t require baking (except for the crust that is).

I will say, I did have some concerns about making this pie. I opted to use gelatin to set the mousse and I was concerned about two things happening; that it would give the pie a weird texture and/or that it wouldn’t work and that the pie wouldn’t set. Neither happened I am happy to say. I did leave the pie out of the fridge for a little too long and it got a little too soft, but, placing it back in the refrigerator solved that problem quickly.

White Chocolate Raspberry Mousse Pie

Ingredients:

For the crust:

24 Oreos

4 tablespoons unsalted butter, melted

For the Raspberry Sauce:

12oz. fresh raspberries

3 teaspoons water, divided

1 teaspoon cornstarch

2 tablespoons sugar

For the White Chocolate Mousse:

2 tablespoons orange juice

1 teaspoon unflavored gelatin

1 1/2 cups heavy cream, divided

6 oz. white chocolate, chopped*

For the whipped cream topping:

1/2 cup heavy cream

1 tablespoon Confectioners’ sugar

1/2 teaspoon vanilla extract

*Don’t use white chocolate chips, they don’t melt the same as white chocolate and you will end up with a mousse that isn’t smooth.

Directions:

Preheat oven to 350F. Spray a 9-inch pie plate with non-stick spray and set aside.

For the Oreo Crust: In the bowl of a food processor, pulse the Oreos until they are fine crumbs. Add the melted butter and pulse a few times to combine. Transfer to the prepared pie dish and press the crumbs in an even layer on the bottom and up the sides of the pie dish. Bake in the preheated oven for 10 minutes. Transfer to a wire rack and let cool completely.

For the Raspberry Sauce: In a small bowl stir together the cornstarch and 2 teaspoons of the water, set aside. In a small saucepan combine the raspberries, the remaining teaspoon of water and sugar over medium heat. Stir and mash the raspberries. Once the mixture begins to simmer stir in the cornstarch mixture. Let the mixture simmer for a few minutes to thicken. Strain through a fine mesh sieve and allow the sauce to cool completely.

For the White Chocolate Mousse: In a medium saucepan add the orange juice and sprinkle the gelatin on top. Let this sit for 5 minutes. Add 3/4 cup of the heavy cream and heat over low heat stirring until the gelatin has dissolved. Add the chopped white chocolate and continue to stir until the chocolate has melted and the mixture is smooth. Transfer to a bowl and let cool for a few minutes before refrigerating. Refrigerate for about 30 minutes, stirring occasionally, until the mixture has thickened but isn’t set. Beat the remaining 3/4 cup of the heavy cream until stiff peaks form and then gently fold into the white chocolate mixture.

To assemble: Spoon half of the white chocolate mousse into the cooled Oreo crust and drizzle with the cooled raspberry sauce. Repeat with the remaining white chocolate mousse and more of the raspberry sauce (you want to leave some of the raspberry sauce to drizzle on top once you top the pie with whipped cream). Using a toothpick swirl the sauce into the mousse. Refrigerate for at least an hour.

Before serving, make the whipped cream. Combine the heavy cream, confectioners’ sugar and vanilla in a medium bowl and beat with a hand mixer on medium speed until stiff peaks form. Transfer to a piping bag fitted with a large star tip (or to a resealable bag and snip off the corner) and pipe dollops of the whipped cream along the edges of the pie. Finish by drizzling the remaining raspberry sauce over the whipped cream.

Keep the pie refrigerated until serving. Store leftovers in the refrigerator.

White Chocolate Raspberry Cupcakes

One of my favorite cheesecake flavors is White Chocolate Raspberry. One day I got to thinking what about a cupcake that incorporated those flavors, just without the cheesecake part. I knew I wanted the frosting to be white chocolate, but I wasn’t quite sure how I wanted to incorporate raspberry into the cupcakes. I wasn’t sure if I wanted to fold fresh raspberries into the batter or make the cupcakes with a raspberry swirl. Ultimately, I decided to make a true raspberry cupcake by incorporating a fresh raspberry puree and raspberry powder – made from freeze-dried raspberries – into my batter. 

To make the raspberry puree and the raspberry powder I used my food processor to process the fresh raspberries and freeze-dried raspberries and then used a fine mesh sieve to sift the seeds out of the raspberry powder and pressed the raspberry puree through the sieve to separate it from the seeds. A quick tip, I processed the freeze-dried raspberries first and then the fresh raspberries afterwards so I wouldn’t have to clean my food processor in between. If you are wondering where you can get freeze dried raspberries from, I found mine at my local Target. And while you could make these cupcakes without the raspberry powder, adding it really enhances the raspberry flavor, especially if you end up with a batch of raspberries that aren’t incredibly sweet. The powder also intensifies the color of the cupcakes without having to use food coloring to get a nice pink color reminiscent of raspberries.

Once the raspberry powder and puree was ready, I incorporated the puree into my wet ingredients and the powder into my dry ingredients and then mixed the dry ingredients into the wet ingredients alternating with milk. When filling my cupcake liners, I erred on the side of caution when filling them since I wasn’t sure how much they would rise. As you can see, I filled them about 3/4 quarters of the way…

Once they were baked though I noticed that they didn’t rise that much and I could have filled them just about to the top. And I have to mention that the smell of these cupcakes is pure raspberries. There was no doubt what the flavor was going to be.

After letting them cool in the pan for 15 minutes I transferred them to a wire rack to cool completely. Once they were cooled it was time to make the frosting.   

Now, for the white chocolate frosting you may be tempted to and they are easier to come by, but don’t use white chips for it. With most brands, white chips do not contain cocoa butter and thus cannot be called chocolate. If you do use them, your frosting will not be smooth, but instead will have chunks of the chips in it even after melting and beating it into your frosting (I speak from experience). It’s best to buy white chocolate in bar form and check the ingredient list to make sure it does contain cocoa butter. For this recipe I used two Lindt White Chocolate bars that you can find in the candy aisle or you can use Ghirardelli White Chocolate Bars that are normally found in the baking aisle.

I started by melting and cooling the chocolate and then I gradually beat it into butter that I had already beaten. I opted to make the frosting in my stand mixer so I could keep it running constantly while adding in the ingredients. Once the chocolate was incorporated, I then gradually added in confectioners’ sugar and finally vanilla extract and heavy whipping cream. Adding the whipping cream helps to make the frosting light and fluffy. And in case you are wondering, even with the chocolate and confectioners’ sugar the frosting is not overly sweet. I transferred the frosting to a piping bag fitted with a large star tip and piped swirls on each of the cupcakes and topped some with a fresh raspberry for a final touch.

Raspberry Cupcakes

  • Servings: 12 Cupcakes
  • Print

Ingredients:

6oz. (1 1/4 cups) fresh raspberries

1/4 cup freeze dried raspberries,

1 1/2 cups cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Directions:

Preheat oven to 350 F. Line a cupcake pan with liners and set aside.

In the bowl of a food processor add the freeze-dried raspberries. Pulse a few times until they become a powder. Sift the powder through a fine mesh sieve to eliminate the seeds. Set aside.

Add the fresh raspberries to the bowl of the food processor and pulse until the raspberries until they have broken down. Press the mixture through a fine mesh sieve over a bowl to separate the seeds from the puree. Set aside.

In a medium bowl whisk together the flour, baking powder, salt and raspberry powder and set aside.

In a large bowl cream together the butter on medium speed until cream. Add the sugar and continue beating until light & fluffy.

Add the eggs 1 at a time, then the vanilla extract and finally the raspberry puree until just incorporated.

Add the flour mixture in three parts, alternating with the milk on low speed. Raise the speed to medium until just combined.

Divide the batter among the prepared pan and bake 20 to 25 minutes, or until a cake tester inserted in one of the cupcakes comes out clean.

Let cool in the pan for 15 minutes and then transfer to a wire rack to cool completely before frosting.

White Chocolate Frosting

  • Servings: About 2 cups
  • Print

Ingredients:

8oz. white chocolate

1 cup (2 sticks) unsalted butter, at room temperature

1 1/2 cups confectioners’ sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 tablespoons heavy whipping cream

Directions:

Chop the white chocolate and microwave in 30 second intervals, stirring between each, until completely smooth. Let cool for 15 minutes.

In the bowl of a stand mixer (or using a hand mixer) beat the butter on medium speed until creamy. Reduce the speed to love and gradually add in the cooled melted chocolate.

Still on low speed, gradually add in the confectioners’ sugar.

Add in the vanilla extract and salt increase the speed to medium and then finally add in the heavy cream and beat for another minute or so.

White Chocolate Raspberry Cheesecake Bars

If you’ve ever been to The Cheesecake Factory you know that they have a cheesecake to fit everyone’s taste buds. Even a few that combine cheesecake with other favorite desserts – Red Velvet Cake, Carrot Cake, Funfetti Cake and Tiramisu just to name a few. While I have tasted my fair share of them, my go-to is the White Chocolate Raspberry Truffle – a creamy cheesecake swirled with white chocolate and raspberry. YUM! So, when I came across a recipe for White Chocolate Raspberry Cheesecake Bars I knew I had to try it. It had all of the flavors of my favorite cheesecake but the ease of baking it in a pan to slice as bars as opposed to a traditional cheesecake.

Since the raspberry sauce needs to be completely cooled before using it, I opted to make it the night before making the bars and placed it in the refrigerator overnight. In a small bowl I combined a teaspoon each of water and cornstarch. I stirred the two together and then set it aside. In a small saucepan I combined 9oz. of raspberries (1 1/2 cups) along with a teaspoon of water and 2 tablespoons of sugar over medium heat. As the raspberries began to cook I stirred them and began to mash them up. Once the mixture began to simmer I added in the cornstarch mixture. I continued to stir the mixture while it simmered. After the mixture had been simmering for a few minutes and it appeared as though the raspberries had completely broken down I removed it from the heat and passed it through a sieve over a small container to remove the pulp and the seeds. I was left with about 6 tablespoons of raspberry sauce.

The following morning I began by melting the white chocolate. I chopped up 6oz. of white chocolate and placed it in a heatproof bowl. I placed this bowl over a medium pot of water over medium heat. As the chocolate began to melt I stirred it until it was completely melted. I opted to use Lindt’s White Chocolate Bars found in the candy aisle as opposed to the white chocolate baking bars from either Baker’s or Ghirardelli found in the baking aisle since I was having a hard time finding them. There were plenty of the unsweetened, milk and semi-sweet chocolate bars but no white chocolate ones. The Lindt ones are 4.4oz. each so I used one whole bar and half of another one. I ended up with a little more melted chocolate than the recipe called for but it didn’t alter the final outcome. Once the chocolate was melted I set it aside. I kept an eye on it though because I didn’t want it to solidify, it needed to remain melted.

Next I got to work on making the crust for the bars. I lined a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides to make it easier to remove the bars once they were done for slicing. In my food processor I pulsed 20 Oreo cookies into fine crumbs and then combined them with melted butter. I then pressed the crumbs into the bottom of my prepared ban and baked in a 350 F preheated oven for about 10 minutes. I removed it from the oven and set it aside while I got to work on the cheesecake filling.

In a large bowl I combined cream cheese and sugar and using a handheld mixer beat the two together until the cream cheese was smooth and creamy. I then added in flour, fresh lemon juice, vanilla extract and salt and continued beating the mixture until the additional ingredients were fully combined. Next I added in 2 eggs 1 at a time, beating until the eggs were just combined into the cream cheese mixture. And finally I added in the melted white chocolate. I beat the mixture on low for a few seconds and then gave it a few good stirs with a rubber spatula.

Now it was time to assemble. I poured half of the cream cheese mixture into the center of the pre-baked crust and then using a small offset spatula I spread the mixture evenly over the crust, making sure that I got it into the corners. I drizzled half of the raspberry sauce (about 3 tablespoons) over the cream cheese and then poured the remaining cream cheese mixture over the sauce. Once again using the small off-set spatula to spread the mixture. Finally, I drizzled the remaining sauce over this second layer of cream cheese and then using a knife I gently swirled everything together.

I baked it for 40 minutes in a 350 F preheated oven. The center was set and the edges were just beginning to brown. I let it cool for an hour on a wire rack and then transferred it to the refrigerator to chill for 3 hours.

After the 3 hours I carefully removed it from the pan using the parchment paper overhang and placed it on a cutting board to slice. To create clean slices I cleaned my knife between each slice.

In the end, I ended up with 16 cheesecake bars that were just as good (if not better) as my favorite cheesecake from The Cheesecake Factory.

White Chocolate Raspberry Cheesecake Bars

Ingredients:

Raspberry Sauce:

2 teaspoons water, divided

1 teaspoon cornstarch

1 1/2 cups fresh raspberries*, about 9oz.

2 tablespoons sugar

 

Crust:

20 Oreos

5 tablespoons unsalte butter, melted

 

Cheesecake Filling:

6oz. white chocolate chopped**

2 8oz. bar cream cheese, at room temperature

1/3 cup sugar

1 tablespoon flour

1 teaspoon lemon juice, freshly squeezed

1 teaspoon vanilla extract

1/8 teaspoon salt

2 large eggs, at room temperature

 

*You can also use frozen raspberries (do not thaw)

**Do not substitute white chocolate chips for the white chocolate. They are not the same thing. White chocolate chips do not contain cocoa butter but do contain a form of oil that may prevent it from melting smoothly further preventing it from incorporating well into the cream cheese filling. If you cannot find white chocolate baking bars in the baking aisle use white chocolate bars found in the candy aisle.

 

Directions:

Raspberry Sauce: Stir together 1 teaspoon of the water with the cornstarch in a small bowl and set aside. In a small saucepan combine the raspberries, sugar and the remaining teaspoon of water. Set the saucepan over medium heat and begin stirring the contents together mashing the raspberries as you stir. Once the mixture begins to simmer add in the cornstarch mixture and allow the mixture to continue simmering for a few more minutes. Set a sieve over a small bowl and press the raspberry mixture through the sieve to remove the seeds and pulp from the sauce. Allow the sauce to cool completely before using.

Preheat the oven to 350F. Line the bottom of a 9×9-inch baking pan with parchment paper leaving an overhang on the sides to lift the bars out once done.

Using a double boiler or microwave melt the chocolate. If using the microwave, melt in 20 second increments, stirring after each one until the chocolate is completely melted and smooth. If using a double boiler, once you see the chocolate is beginning to melt begin stirring it to smooth it out. Once the chocolate is melted set it aside so it can cool while preparing the remaining components of the bars. Do not allow the chocolate to harden though.

In a food processor pulse the Oreos into fine crumbs. Combine the Oreo crumbs and the melted butter in a bowl and stir together until combined. Transfer the crumbs to the prepared baking pan and press them into the bottom of the pan and then bake the crust for 8 minutes in the preheated oven. Remove from the oven and set aside while making the filling.

In a large bowl combine the cream cheese and sugar and using a handheld mixer (you could also use a stand mixer fitted with the paddle attachment) on medium beat the two together until the cream cheese is smooth and creamy. Add in the flour, lemon juice, vanilla extract and salt and continue beating until all of the ingredients are fully incorporated. Add the eggs, 1 at a time, and beat until just combined. Finally, add in the melted chocolate and beat on low until just combined.

Pour half of the cheesecake batter onto the prepared crust. Smooth with a small offset spatula and then drizzle with half of the raspberry sauce. Pour the remaining filling over the sauce and once again smooth with the spatula and then drizzle the remaining sauce on top of the cheesecake filling. Using a toothpick or knife swirl everything together.

Bake for 35-40 minutes, the cheesecake will be set on top and the edges will just be beginning to brown. Place on a wire rack to cool for about an hour and then transfer to the refrigerator to cool for 3 hours.

After the 3 hours remove the bars from the refrigerator and using the paper overhang remove them from the pan and transfer them to a cutting board to slice. To get clean slices wipe your knife between each slice.

Cover and store leftover bars in the refrigerator.

Recipe from Sally’s Baking Addiction

%d bloggers like this: