Best 2 Frozen White Chocolate Mousse Cake Recipes
Indulge in a symphony of flavors and textures with our delectable Frozen White Chocolate Mousse Cake. This culinary masterpiece is a symphony of flavors and textures, featuring a rich and creamy white chocolate mousse enveloped in a delicate sponge cake, all enveloped in a luscious white chocolate ganache. The combination of sweet and tangy raspberries adds a delightful burst of freshness, while the crunchy almond crust provides a satisfying textural contrast. This frozen delight is perfect for special occasions or as a decadent treat to satisfy your sweet cravings. Explore our collection of recipes and discover the secrets to crafting this exquisite dessert, from the velvety mousse to the glossy ganache. Let your taste buds embark on a journey of pure bliss with our Frozen White Chocolate Mousse Cake.
Let's cook with our recipes!
FROZEN WHITE CHOCOLATE & RASPBERRY MOUSSE CAKE
I tried this at a friends house and had to have the recipe. It is delicious! Cook and prep times are approximate. Cook time is for freezing.
Provided by keen5
Categories Frozen Desserts
Time 6h
Yield 6 serving(s)
Number Of Ingredients 11
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
Taste it - you'll like it. I made this for my daughter because she loves white chocolate! This was my attempt at trying to look like a real chef. Courtesy - Source from thatsmyhome.com. I did not include the 6 hour chilling time in the recipe. Can be prepared up to 3 days ahead; just cover with plastic.
Provided by Manami
Categories Frozen Desserts
Time 1h35m
Yield 12-14 serving(s)
Number Of Ingredients 15
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.
Tips:
- Prepare the Cake Base: Use a 9-inch springform pan for the cake base. Line the base with parchment paper for easy removal. Finely crush the cookies in a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
- Make the White Chocolate Mousse: Use high-quality white chocolate for a rich and creamy mousse. Soften the white chocolate by placing it in a heatproof bowl over a saucepan of simmering water (make sure the bowl does not touch the water). Ensure the cream is very cold before whipping it, as this will help it achieve stiff peaks. Fold the whipped cream into the melted white chocolate gently to maintain its airiness.
- Assemble the Cake: Press the crushed cookie crumbs firmly into the base of the springform pan to create an even layer. Pour the white chocolate mousse over the cookie base and smooth the top. Refrigerate the cake for at least 4 hours, or overnight, to allow it to set completely.
- Garnish and Serve: Before serving, decorate the cake with additional white chocolate shavings, fresh berries, or mint leaves. This adds a touch of elegance and color to the cake. Use a sharp knife to cut clean slices of the cake and serve chilled.
Conclusion:
The frozen white chocolate mousse cake is a delightful dessert that combines the richness of white chocolate with the lightness of a mousse. It's a perfect treat for special occasions or as a weekend indulgence. With its creamy texture, refreshing taste, and elegant presentation, this cake is sure to impress your guests. Follow the recipe tips and steps carefully to ensure a successful and delicious outcome. Experiment with different toppings and garnishes to create a personalized and visually appealing dessert. Enjoy this frozen white chocolate mousse cake with your loved ones and savor every bite of its heavenly goodness.
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