Comments on: White Chocolate and Raspberry Mousse

By: Phoenix

Phoenix — Mon, 28 Nov 2011 21:14:27 +0000

I didn’t find I needed to whip the cream before adding it but I always try and keep all my ingredients a similar temperature when cooking as it can change a recipe dramatically even if its just using eggs from the refrigerator in a cake recipe.

Perhaps letting the melted chocolate cool a little more but not so much it starts to solidify again and the cream at room temperature then using an electric mixer if available to whisk together at a high speed.
Thats all i did and i’ve never made a mouse before came out fine.
I dont really know how whipping the cream before adding the chocolate would stop lumps forming other then the time it takes to whip it you are bringing it to room temp.

By: Ben Dillon

Ben Dillon — Sat, 01 Oct 2011 21:59:27 +0000

The cream will need to be at room temperature – this may be why the mixture goes lumpy when you add the melted chocolate if the cream is cold.

By: Heather

Heather — Mon, 25 Oct 2010 19:52:34 +0000

I tried this recipe twice. The first time..my cream/egg white mixture did not thicken and the melted chocolate went lumpy in the mixture. The second time i tried, while attempting to get the egg white/cream mixture to thicken.. i turned it to liquid butter and it did not thicken into a mousse kind of texture. Upon asking another chef in town. He mentioned that the thickened cream (also called Heavy cream in Canada) needed to be whipped to make whipping cream before folding it into the egg whites.. It would have been really helpful to have told me in your recipe that i needed to whip the thickened cream before adding it..

By: Shelley

Shelley — Sun, 03 Oct 2010 05:18:59 +0000

I tried this recipe twice, but both times after I added the melted chocolate the mixture became very lumpy. :(

By: Ben Dillon

Ben Dillon — Tue, 01 Dec 2009 07:02:13 +0000

Raspberry Swirl Cheesecake Pie – YUM!

By: andrea

andrea — Sat, 14 Nov 2009 17:25:00 +0000

wow! from just reading it I know it’ll be a good dessert!!!! :D thanks for sharing!!

maybe you would like my recipe too

Raspberry Swirl Cheesecake Pie

-Pastry for single-crust pie (see recipe)
-2 (8 ounce) packages cream cheese, softened
-1/2 cup granulated sugar
-1/2 teaspoon vanilla extract
-2 eggs
-3 tablespoons raspberry jam (with or without seeds)
Sweetened whipped cream for accompaniment

Preheat oven to 425 degrees F (220 degrees C).Prepare pastry shell and line with a double thickness of heavy-duty foil and bake for 5 minutes, remove foil and bake 5 minutes longer. Remove from the oven; reduce heat to 350 degrees F (175 degrees C).

In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam.

Bake for 25 to 30 minutes or until center is almost set. Cool on a wire rack for 1 hour.Refrigerate overnight.Let stand at room temperature for 30 minutes before slicing. If desired, serve pie with a dollop of sweetened whipped cream.Makes 6 to 8 servings.

you can found the photo at (http://recipebuddys.com/free-recipes/raspberry-swirl-cheesecake-pie-55144)

By: Ben

Ben — Fri, 29 May 2009 07:34:12 +0000

Caster Sugar is just a finer grain of sugar. It must be an Australian thing?

By: Baskets

Baskets — Fri, 29 May 2009 02:23:49 +0000

What exactly is caster sugar? Can normal granulated sugar be used instead?

By: Shania

Shania — Mon, 25 May 2009 06:10:34 +0000

Oh, great! This newest recipe of yours seems to be so delicious just by looking at the images. Very nice presentation as well. Thanks for sharing.

By: Miss Bliss

Miss Bliss — Sun, 24 May 2009 20:00:42 +0000

great for a romantic dessert!!!