| 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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