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White Chocolate Mousse Squares
White Chocolate Mousse Squares

White Chocolate Mousse Squares

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Cook Minutes 3 Hr 30 Min
Prep : 30 Min Cook: 3 Hr
A make-ahead dessert is the best kind - especially when that dessert is a white chocolate mousse with a graham crumb crust and fresh strawberries stashed in your fridge.
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1 serving
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups graham crumbs
1/3 cup granulated sugar
2/3 cup butter or margarine, melted
1 Tbsp. grated lemon rind
4 oz. Baker's White Chocolate
1 pkg. Philadelphia Brick Cream Cheese, softened
1/4 cup granulated sugar
2 tsp. vanilla extract
1 env. unflavoured gelatine
1/4 cup water or fruit juice
1-1/2 cups whipping cream
fresh strawberries and/or white chocolate curls
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Step 1
COMBINE graham crumbs, sugar, butter and lemon rind. Reserve 1/4 cup (50mL) and press remaining mixture into greased waxed paper-lined 9" x 9" (22 x 22cm) pan. Bake in preheated oven at 350°F (180°C) for 8 minutes. Cool.
Step 2
MELT chocolate over hot, not boiling water, stirring occasionally. Beat cream cheese and sugar together until smooth. Add vanilla. Stir in melted chocolate. Sprinkle gelatin over water. Let stand 5 minutes and heat over low heat until dissolved. Fold slightly cooled gelatin mixture into whipping cream and whip until soft peaks form. Stir about 1/2 cup (125mL) whipped cream into chocolate mixture, then fold in remaining cream. Spoon mousse over crust and refrigerate until firm, about 3 hours or overnight.
Step 3
GARNISH with reserved crumbs, fresh strawberries and/or white chocolate curls.
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