Best 2 Frozen White Chocolate Mousse Cake Recipes

FROZEN WHITE CHOCOLATE & RASPBERRY MOUSSE CAKE

Steps:

• Preheat the oven to 325.
• Butter a 9-inch spring form pan with 2-3/4 inch high sides.
• Mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of pan.
• Bake 6 minutes and cool on rack.
• Bring 1/2-cup cream to boil in medium saucepan and reduce heat to low.
• Add white chocolate and stir until smooth.
• Pour mixture into large bowl mix in liqueur and vanilla.
• Cool completely.
• Bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves; boil until it reaches 238 degrees on a candy thermometer, about 5 minutes.
• Meanwhile, beat egg whites until soft peaks form.
• Gradually beat in boiling syrup.
• Continue beating until stiff peaks form and meringue is cool.
• Fold egg whites into white chocolate mixture in 2 additions.
• Beat 1-1/2 cups cream in large bowl to soft peaks then fold into other mixture.
• Pour into prepared crust, cover tightly with foil and freeze for at least 5 hours.
• Remove cake from freezer and run a knife around the sides of the pan to loosen the cake.
• Release pan sides and cover the top with raspberries.
• Cut and serve.

FROZEN WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Mix crumbs and butter in medium bowl.
• Press into bottom of 8" diameter springform pan.
• Refrigerate crust while preparing mousse.
• Melt 6 oz. white chocolate in top of double boiler, over simmering water, stirring until smooth.
• Cool slightly.
• Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves.
• Continue boiling without stirring until candy thermometer resgisters 238 degrees (soft-ball stage).
• Meanwhile, using electric mixer fitted with clean dry beaters, beat egg whites with cream of tartar in large bowl until soft peaks form.
• Gradually beat hot syrup into whites.
• Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes.
• Fold in warm chocolate.
• Refrigerate chocolate mixture until cool but not set, about 5 minutes.
• Whip cream, Grand Marnier and vanilla in another large bowl until soft peaks form.
• Fold in chopped white chocolate.
• Pour mixture into crust; smooth top with spatula.
• Sprinkle top with chopped pistachios.
• Freeze until firm, about 6 hours.(Can be prepared up to this stage - 3 days ahead).
• Remove pan sides.
• Raspberry sauce:.
• Puree raspberries in food processor or blender.
• Strain into medium bowl to remove seeds.
• Stir in sugar and Grand Marnier.
• Refrigerate until well chilled, about 1 hour.
• (This too, can be prepared up to 3 days ahead of time; cover in plastic wrap).
• Cut the cake into wedges and serve with raspberry sauce.