Does anyone know any white chocolate raspberry recipes?

I'm in the mood to make a dessert and I don't have any recipes. It can be anything; cheesecake, chocolates, whatever. I just love white chocolate raspberry. :]

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  • Anonymous
    1 decade ago
    Best Answer

    MY 3 FAVORITE WHITE CHOCOLATE RASPBERRY RECIPES!

    White Chocolate Raspberry Cheesecake

    INGREDIENTS

    1 cup chocolate cookie crumbs

    3 tablespoons white sugar

    1/4 cup butter, melted

    1 (10 ounce) package frozen raspberries

    2 tablespoons white sugar

    2 teaspoons cornstarch

    1/2 cup water

    2 cups white chocolate chips

    1/2 cup half-and-half cream

    3 (8 ounce) packages cream cheese, softened

    1/2 cup white sugar

    3 eggs

    1 teaspoon vanilla extract

    DIRECTIONS

    In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

    In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

    Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

    In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

    Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

    Raspberry White Chocolate Mousse Cake

    White Chocolate Genoise

    3 oz. white chocolate, chopped

    2 T. unsalted butter, cut into bits

    1/ 2 tsp. vanilla

    1/ 2 C. cake flour (not self-rising)

    1/ 4 t. salt

    3 large eggs at room temperature

    1/ 3 C. sugar

    Line the bottom of a greased 8 1/ 2-inch spring-form pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool.

    Sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume. Fold the flour mixture into the egg mixture until the batter is just combined and gently fold in the white chocolate mixture.

    Pour the batter into the pan, smoothing the top, and bake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper. Invert the cake onto a rack and let it cool completely. After the cake has cooled completely take a long piece of thread and carefully slice the cake horizontally into three equal layers.

    Pastry Cream

    4 large egg yolks

    1/ 3 C. sugar

    3 T. Cornstarch sifted

    1 1/ 2 C. milk scalded

    2 t. vanilla

    3 T. unsalted butter, softened

    9 oz. white chocolate, chopped

    1 C. heavy cream

    1/ 4 C. Framboise liqueur (set aside)

    Prepare the white chocolate mousse:

    In a bowl whisk together the egg yolks and the sugar, add the sifted cornstarch, and whisk the mixture until it is just combined. Add the scalded milk, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth. Pour into a bowl, stir in vanilla and the butter. Cover the surface with plastic wrap and chill, until it is completely cooled. In a metal bowl over a ban marie melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is well blended.

    In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, then fold in the remaining whipped cream. Line the sides of an oiled 9 1/ 2-inch spring-form pan with pieces of plastic wrap (the plastic wrap makes un-molding the cake easier), letting the excess hang over the side. Invert the top layer of the genoise into the bottom of the pan, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups). Invert the middle layer of the genoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.

    For the raspberry mousse

    3 T. framboise

    1/ 2 C. heavy cream

    2 1/ 2 C. fresh raspberries

    Make the raspberry mousse:

    In a blender or food processor puree the raspberries with a little water, pour into a metal bowl. Whisk the reserved pastry cream into the raspberry mixture. With an electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream.

    Spread the raspberry mousse evenly over the middle layer of genoise in the pan. Invert the third layer of genoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the genoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake to a serving plate. Garnish the cake the cake with fresh raspberries and white chocolate curls.

    Raspberry and White Chocolate Fudge Brownies

    ingredients:

    6 ounces good quality white chocolate, coarsely chopped

    1 cup all-purpose flour

    1/4 teaspoon salt

    1/2 cup sugar

    1/4 cup unsalted butter, softened

    2 large eggs

    1 teaspoon vanilla extract

    1/2 teaspoon almond extract

    2/3 cup white chocolate chips

    1 cup fresh raspberries or frozen unsweetened raspberries, not defrosted

    directions:

    Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6 ounces white chocolate in large metal bowl set over saucepan of simmering water until melted and smooth, or use a microwave. Set aside to cool slightly.

    Stir flour and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended - do not overmix. Stir in white chocolate chips. Gently stir in raspberries just until distributed evenly. Transfer batter to prepared pan, spreading evenly.

    Bake until top is golden and tester inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if using frozen raspberries. Cool in pan.

    Cut into 16 squares. Transfer to platter and serve.

    WARNING: THEY ALL ARE DELICIOUS

  • 1 decade ago

    White Chocolate & Raspberry Parfait

    6-squares white chocolate

    ¼-cup whipping cream

    1 ¼-cup whipping cream

    1-300g package frozen unsweetened raspberries, thawed

    ½-cup sugar

    1-spoonful orange juice

    Microwave the white chocolate squares and ¼-cup whipping cream in a microwaveable bowl on high for 2 minutes, or until chocolate is almost melted

    Stir until chocolate is completely melted

    Cool until room temperature

    Beat remaining 1 ¼-cup whipping cream with an electric hand mixer until peaks form

    Fold half of the whipped cream into cooled chocolate mixture

    Fold in remaining whipped cream

    Raspberry Sauce:

    Combine in a blender the raspberries with the sugar and a spoonful of orange juice

    Blend until smooth and refrigerate

    Alternately layer in tall dishes or wine glasses the white chocolate mousse and raspberry sauce

    Top with white chocolate curls and raspberries

    Makes 6 parfaits

  • Anonymous
    1 decade ago

    White Chocolate Raspberry Cheesecake

    1 cup chocolate cookie crumbs

    3 tablespoons white sugar

    1/4 cup butter, melted

    1 (10 ounce) package frozen raspberries

    2 tablespoons white sugar

    2 teaspoons cornstarch

    1/2 cup water

    2 cups white chocolate chips

    1/2 cup half-and-half cream

    3 (8 ounce) packages cream cheese, softened

    1/2 cup white sugar

    3 eggs

    1 teaspoon vanilla extract

    In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

    In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

    Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

    In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

    Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

  • 1 decade ago

    YUM!!!!!

    RASPBERRY LAYERED WHITE CHOCOLATE

    BROWNIES

    BROWNIES:

    1 pkg. 21.5 oz. fudge brownie mix

    1/2 c. water

    1/2 c. oil

    1 egg

    3/4 raspberry jam or preserves

    Combine above ingredients in bowl and beat 50 strokes by hand. Spread in greased cakepan and bake at 350 degrees for 30 to 35 minutes. Do Not Overbake. Cool brownies for 10 minutes and spread with jam, cool completely.

    WHITE CHOCOLATE BUTTER CREAM:

    1 (6 oz.) white baking bar or 3 cubes almond bark or 1 c. vanilla milk

    chips.

    Melt over low heat stirring constantly remove from heat, cool 30 minutes. In small bowl beat 3/4 cup soft butter and 1/4 cup powdered sugar until fluffy. Gradually beat in cooled baking bar until smooth and fluffy. Carefully spread over preserves. Store in fridge. Let stand at room temperature for 5 or 10 minutes before serving. Makes 36 bars.

    Source(s): cooks.com
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  • 4 years ago

    Just substitute white chocolate and raspberry syrup using the amounts in your recipe.

  • 1 decade ago

    This looks good!

    White Chocolate Raspberry Cake

    1 package (6 ounces) white baking chocolate

    1/2 cup (1 stick) butter

    1 package (18 1/4 ounces) white cake mix

    1 cup milk

    3 eggs

    1 tablespoon McCormick® Raspberry Extract

    White Chocolate and Cream Cheese Frosting (recipe follows)

    1/8 teaspoon Red Food Color

    1 cup raspberries

    1. Preheat oven to 350°F. Microwave chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes.

    2. Beat cake mix, milk, eggs, extract and cooled chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Pour evenly into 2 greased and floured (9-inch) round cake pans.

    3. Bake 25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks.

    4. Prepare White Chocolate Cream Cheese Frosting. Stir food color into 2/3 cup of the frosting until well blended. Place 1 cake layer on serving plate. Spread with the tinted frosting. Top with remaining cake layer. Frost top and side of cake with remaining frosting. Top with raspberries just before serving. Store cake in the in refrigerator.

    White Chocolate Cream Cheese Frosting: Melt 1 package (6 ounces) white baking chocolate as directed on package. Cool 5 minutes. Beat 1 package (8 ounces) cream cheese, softened, and 1/4 cup (1/2 stick) butter, softened, in large bowl with electric mixer on medium speed until well blended. Add cooled melted white chocolate and 2 teaspoons Raspberry Extract; mix well. Gradually beat in 2 cups confectioners’ sugar until light and fluffy.

  • 1 decade ago

    RASPBERRY WHITE CHOCOLATE MOUSSE CAKE

    For the white chocolate mousse

    4 large egg yolks

    1/3 cup sugar

    3 tablespoons cornstarch

    1 1/2 cups milk

    2 teaspoons vanilla

    3 tablespoons unsalted butter, softened

    9 ounces fine-quality white chocolate, chopped

    1 cup heavy cream

    white chocolate génoise, cut horizontally with a serrated knife into 3 layers

    For the white chocolate génoise

    3 ounces fine-quality white chocolate, chopped

    2 tablespoons unsalted butter, cut into bits

    1/2 teaspoon vanilla

    1/2 cup cake flour (not self-rising)

    1/4 teaspoon salt

    3 large eggs at room temperature

    1/3 cup sugar

    1/4 cup framboise for brushing the cake layer

    For the raspberry mousse

    two 10-ounce packages frozen raspberries in light syrup, thawed and drained, reserving 1/3 cup of the syrup

    1 envelope of unflavored gelatin

    3 tablespoons framboise

    1/2 cup heavy cream

    2 1/2 cups fresh raspberries

    For the garnish

    fresh raspberries

    fine-quality white chocolate at room temperature (about 72°F.), shaved with a vegetable peeler into curls and kept covered and chilled

    fresh mint sprigs

    preparation

    Make the white chocolate mousse:

    In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined. Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth. Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap, until it is cooled completely. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well. In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.

    Line the sides of an oiled 9 1/2-inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the bottom of the pan. Invert the top layer of the génoise onto the round, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups). Invert the middle layer of the génoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.

    Make the raspberry mousse:

    In a blender or food processor purée the raspberries with the reserved syrup and strain the purée through a fine sieve set over a metal bowl, pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and whisk it into the purée. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the consistency of raw egg white. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly.

    Spread about 1 cup of the raspberry mousse evenly over the middle layer of génoise in the pan, arrange some of the raspberries neatly around the edge of the pan, and continue to arrange the raspberries in concentric circles until the surface of the mousse is covered. Spread the remaining raspberry mousse over the raspberries, invert the third layer of génoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the génoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a serving plate.

    Garnish the cake:

    Arrange some of the raspberries around the top edge of the cake, mound the white chocolate curls in the center, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs.

    Make the white chocolate génoise:

    Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper. Reinvert the cake onto the rack and let it cool completely

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