Description
Creamy, fruity frozen white chocolate raspberry mousse bars perfect for make-ahead summer desserts and special gatherings.
Ingredients
- Graham Cracker Crust: 2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons melted butter
- Raspberry Layer: 2 pints raspberry sorbet, softened
- White Chocolate Mousse: 4 ounces white chocolate, finely chopped, 2 cups heavy whipping cream, divided
- Garnish: fresh raspberries, white chocolate curls
Instructions
- Preheat your oven to 350 degrees F. Lightly grease a 13 x 9 inch baking dish.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until evenly mixed.
- Press the crumb mixture firmly into the bottom of the prepared baking dish.
- Bake the crust for 5 to 7 minutes until lightly golden. Let it cool completely.
- Spread the softened raspberry sorbet evenly over the cooled crust. Freeze for 2 hours or until firm.
- Place the chopped white chocolate and 1/2 cup of the heavy whipping cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth. Let the mixture cool to room temperature for about 30 minutes.
- In a large bowl, beat the remaining 1 1/2 cups heavy whipping cream until soft peaks form.
- Gently fold the whipped cream into the cooled white chocolate mixture until smooth and fluffy.
- Spread the white chocolate mousse evenly over the frozen raspberry layer.
- Freeze for at least 2 hours or until firm. Garnish with fresh raspberries and white chocolate curls before slicing and serving.
Notes
- For clean slices, dip a sharp knife in warm water and wipe it dry between each cut.
- Prep Time: 25 min
- Cook Time: 7 min
- Category: Dessert
- Method: Baking, Freezing
- Cuisine: American