White Chocolate Raspberry Mousse in Chocolate Cups

Delicious little morsels for fans of the raspberry and chocolate combo?

Chocolate Cups Recipe Ingredients

  • 10.5 ounces bittersweet chocolate, chopped
  • 2 teaspoons shortening

Chocolate Cups Recipe Directions

Chill your miniature muffin/cupcake tin. Put the chopped chocolate and shortening into a metal bowl over a saucepan with water simmering in the bottom. The bowl should not be touching the water. Stir constantly until the mixture is smooth. Remove from the heat and cool a bit (not too much or it will get too thick to paint with). Paint the inside of miniature cupcake liners with the chocolate, then chill in the pan and chocolate cups in the fridge. Re-paint the inside of the cupcake liners two more times to make sure that all the crevices and folds of the paper cups are covered. The chocolate tends to drip to the bottom of the cup. Refrigerate for at least a half hour until your chocolate solidifies. Peel back the paper liners from each chocolate cup. (A few people at the dessert tasting said they would have preferred white chocolate or milk chocolate cups instead of the darker bittersweet chocolate – whatever you like is just fine! Also, you can do full-size cupcake liners if you want to serve larger portions. These portions are for bite-size desserts.)

White Chocolate Raspberry Mousse Recipe Ingredients

  • 1/2 cup fresh raspberry puree
  • 2 tablespoons raspberry liqueur
  • 7 ounces white chocolate, chopped
  • 1 cup heavy whipping cream

White Chocolate Raspberry Mousse Recipe Directions

Chill a super-clean metal mixing bowl. Melt the chocolate just like you did for the chocolate cup, over a saucepan of simmering water that doesn’t touch the bowl. In the cooled mixing bowl, whip the heavy cream until stiff peaks form. Put it in the refrigerator to chill. Combine the raspberry puree and raspberry liqueur, and warm them in a metal bowl over hot water just like you did with the chocolate. Slowly stir in the melted white chocolate. Fold the chocolate raspberry mixture into the whipped cream with a spatula. Pipe the white chocolate raspberry mousse into the chocolate cups and chill for at least 6 hours. We garnished ours with a drizzle of fresh raspberry coulis, but you could also do fresh whipped cream or chocolate curls.

Cake 12: Blueberry Scone Bundt Cake, White Chocolate Frosting

Back to simplicity this week. I need a breather from all the complicated cake recipes that are difficult to decorate. I just can’t handle the pressure this week! Flavor is my focus this week for sure. This was a light, crumbly blueberry scone bundt cake. (Thanks for naming it, Chris!)

 

Pound Cake with Blueberry Craisins Recipe Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 0.5 cup sour cream
  • 1.5 cups blueberry juice infused Craisins® Dried Cranberries
  • 2.5 cups flour
  • 0.5 teaspoon baking powder

 

White Chocolate Frosting Recipe Ingredients

  • 6 ounces white baking chocolate, chopped
  • 0.25 cups heavy whipping cream
  • 2 sticks (1 cup) butter, room temperature
  • 1 cup powdered sugar

 

Pound Cake with Blueberry Craisins Recipe Directions

Preheat oven to 350 degrees. Grease your round bundt pan well. In your mixer (as always, my beloved KitchenAid) or with a hand mixer, beat the butter and sugar together until they are light and fluffy. Add eggs one at a time, then vanilla and sour cream, mixing thoroughly. Stir in the blueberry-infused dried cranberries. Combine the flour and baking powder in a separate bowl, then gradually add them to the gooey mixture, mixing it completely in. Pour the batter into your greased bundt pan, and bake for 60 minutes, or until the toothpick inserted into the center comes out clean. When you pull it out of the oven, cool it for 10 to 15 minutes, then invert the pan carefully so the cake can slide right out. Cool completely on your wire rack before icing.

 

White Chocolate Frosting Recipe Directions

Stir white chocolate and heavy whipping cream in a double boiler, or a pan over hot water, until melted and smooth. Stir constantly so it doesn’t stick or burn or scald. Cool at room temperature for about 5 to 10 minutes. Add butter and sugar, then beat at a high speed until the frosting light and fluffy.

If I had any on hand, I would have sprinkled just a handful of chopped pecans on the top of the cake after frosting (Susie’s suggestion!).

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