Frozen Strawberry White Chocolate Mousse Squares Food

FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE

Steps:

• For crust:
• Finely grind cookie pieces in processor. Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze while preparing mousse.
• For mousse:
• Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
• Press raspberries firmly through sieve into large measuring cup. Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture. Add berry mixture and 1/2 cup sugar to gelatin mixture. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes. Remove from heat. Add white chocolate; stir until melted. Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
• Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
• Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.

FROZEN STRAWBERRY-WHITE CHOCOLATE MOUSSE SQUARES

Steps:

• Mix cookie crumbs and butter; press onto bottom of plastic wrap-lined 9-inch square pan.
• Microwave 5 oz chocolate in microwaveable bowl on high 2 minutes or until melted, stirring after 1 minute. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in melted chocolate and strawberries. Whisk in cool whip; pour over crust
• Freeze 6 hours or until firm. Remove dessert from freezer 15 minutes before serving. Shave remaining 1 ounce chocolate into curls; place on dessert. Use plastic wrap to remove dessert from pan before cutting to serve.

LISA'S WHITE CHOCOLATE STRAWBERRY MOUSSE CAKE

Steps:

• For the Cake: Preheat oven to 350°F.
• Grease and flour 2 round 8" pans.
• Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl on low speed, scraping the bowl occasionally, for about 30 seconds.
• Then, beat on high speed for about 2 minutes.
• Add egg whites; beat on high speed 2 minutes longer.
• Fold in white chocolate.
• Pour into pans.
• Bake until wooden pick inserted in the center comes out clean- 30 to 35 minutes.
• Allow cakes to cool completely, and then carefully slice each in half, lengthwise.
• For the Mousse (I recommend making the night before): Melt the chocolate in the top of a double boiler. Set aside.
• Puree fresh strawberries.
• Place the berries in a small saucepan, add the preserves, and cook over medium heat (stirring constantly) until thickened, or just before boiling.
• Remove from heat, and allow to cool slightly.
• Fold into melted chocolate.
• Allow the strawberry chocolate mixture to cool until tepid.
• Then gently fold in whipped cream, followed by gently folding in egg whites.
• Cover and refrigerate 8 hours.
• For the Icing: In a medium saucepan, combine melted chocolate and flour.
• Blend in milk, and cook over medium heat, stirring constantly, until thick (about the consistency of melted chocolate alone).
• Cool completely.
• In a large mixing bowl, cream together sugar, butter and vanilla.
• Beat until light and fluffy.
• Gradually add completely cooled chocolate mixture.
• Beat until well blended, but DO NOT over beat, or it will become runny.
• To Assemble Cake: Spread set mousse between layers of cake (there will be three layers of mousse).
• Make sure not to have any mousse leaking out of the sides, or it will make icing the cake difficult.
• After the mousse is between the layers, put the cake in the freezer.
• In the meantime, melt the 3 ounces of chocolate.
• Arrange the thinly sliced strawberries on a pan that has been covered with saran wrap.
• Drizzle the chocolate in thin ribbons, in all directions over the strawberries, until they are nicely covered (but not completely).
• Take the cake out of the freezer, and place the pan of strawberries in the freezer.
• Ice the cake generously with the white chocolate icing using a spatula, so it forms soft peaks all over the cake.
• Once the cake is completely iced, take the strawberries out of the freezer.
• Arrange them around the perimeter of the top of the cake, points inward, and around the bottom of the cake, points upward.
• Use five strawberries to form a "flower" in the middle of the cake, if desired.