After Eight, White Chocolate Mousse And Raspberries

Name: After Eight, White Chocolate Mousse And Raspberries Semifreddo With Raspberry Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 White Chocolate for desserts; 3 gelatine leaves; 3 egg whites, large; 2 cups whipping cream; 1/2 teaspoon vanilla extract; 1 pinch salt; 8 After Eights - frozen; 1 cup fresh raspberries - mashed up; 1 cup raspberries; 1 handful Mint leaves - fresh

Servings: persons

1
Put the After Eight chocolates in the freezer for 1 hour.
2
Chop the white chocolate in pieces and put in glass bowl with 6 tablespoons of cream. Melt in microwave, medium temperature. Mix with spatula to melt well with no lumps. Set aside to cool slightly.
3
In a stand mixer whisk the cold cream until soft peaks form. Add the vanilla and continue beating until hard peaks form.
4
Whisk 3 egg whites with a pinch of salt to hard peaks.
5
Cut the After Eight's in very small pieces. Chop a few very fresh mint leaves.
6
Fold the egg whites and the chopped up After Eight and chopped mint leaves into the white chocolate mixture and set aside.
7
Line a loaf pan with cling film, leaving a good 5 inches more all around.
8
Start with a layer of white chocolate and After Eight mousse. Gently tap the mould on the counter top to get rid of any air bubles and smoothen with a spatula. Add a layer of Raspberries and put one more layer of white chocolate mousse, repeating the previous process. Make one more layer of raspberries and one more layer with white mousse.
9
Tap one last time the mould to get any air bubbles out. Cover with the hanging cling film, pressing to flatten and smothen the top of the Semifreddo.The semifreddo should come up to the rim. Put a flat surface on top and a weight, to compress the semifreddo.
10
Put in Freezer minimum 12 hours.
11
To serve:Unmould the Semifreddo by pullin the cling film up and the tin in opposite directions. Once out of the mould, remove the cling fiml, cut in slices and serve.
12
Serve with raspberry coulis and mint leaves to decorate.
13
Raspberry Coulis: see my recipe Pistachio and Rose Water Financiers with Raspberries

1612

kcal

Calories

112

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 White Chocolate for desserts, 3 gelatine leaves, 3 egg whites, large, 2 cups whipping cream, and more.

Yes, After Eight, White Chocolate Mousse And Raspberries Semifreddo With Raspberry Coulis falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

After Eight, White Chocolate Mousse And Raspberries Semifreddo With Raspberry Coulis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions