| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Choco4 | 12 | servings | |
INGREDIENTS
| 2 | c | Crushed shortbread cookies |
| 1 | tb | Sugar |
| 6 | tb | Melted butter |
| 3/4 | c | Seedless raspberry jam |
| 9 | Squares premium white baking "chocolate" | |
| 1 3/4 | c | Whipping cream; divided |
| 2 | tb | Orange-flavored liqueur |
INSTRUCTIONS
Mix first three ingredients in medium bowl. Press mixture into bottom of 9-inch springform pan. Refrigerate 15 minutes, or until crust is firm. Spread jam over it. Microwave white chocolate, 1/4 C. of the cream and liqueur in large bowl on high for 2 minutes; stir. Microwave 1 minute or until white chocolate is melted, stirring at 30 seconds. Stir until white chocolate is melted. Cool 10 minutes or until room temperature, stirring occasionally. Beat remaining 1 1/2 C. cream in chilled large bowl with electric mixer (chilled beaters, too) on medium speed until soft peaks form. Do not overbeat. Fold 1/3 of whipped cream into white chocolate mixture. Fold in remaining whipped cream until blended. Spread over the jam layer. Refrigerate 6 hours, or until set. Run a small knife or spatula around sides of pan to loosen mousse and crust; remove sides of pan. Garnish with whole raspberries. Store leftovers in fridge. Makes 12 servings. Recipe by: Nancy Dooley <nancy-dooley@uiowa.edu> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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