FROZEN WHITE CHOCOLATE MOUSSE CAKE

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Frozen White Chocolate Mousse Cake image

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

1 cup vanilla wafer crumbs
3 tablespoons unsalted butter, melted
6 ounces white chocolate, chopped
3/4 cup sugar
1/4 cup water
4 large egg whites
1 pinch cream of tartar
1 1/2 cups chilled whipping cream
1 tablespoon Grand Marnier
1 teaspoon vanilla
2 ounces white chocolate, chopped
3 tablespoons chopped pistachios
2 cups fresh raspberries or 2 cups frozen raspberries
1/4 cup sugar
2 tablespoons Grand Marnier

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.

Md Sonamoni
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I'm not a big fan of white chocolate, but this cake looks so good that I might have to make an exception.


Nelly Phiri
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This cake looks amazing! I'm definitely going to give it a try.


Veronika
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I can't wait to try this recipe! It looks so delicious.


Gunther Naude
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This cake is the perfect dessert for any occasion. It's easy to make and everyone loves it!


Qasim Jaspal
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The cake was beautiful and delicious! I was so impressed with how it turned out.


kelvin precious
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This cake was so easy to make and it tasted amazing! I will definitely be making it again and again.


tarikurrohmantaznur 01
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I followed the recipe exactly and the cake turned out perfect! I will definitely be making it again.


Robin Akutekha
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This cake was a disaster! The mousse was too runny and the cake was dry.


Dipak Basnet
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I had some trouble getting the mousse to set, but the cake was still tasty.


Tm Tamim
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This cake was a bit too sweet for my taste, but it was still good.


Prince Emaan
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The cake was easy to make and turned out great! I would recommend it to anyone.


Tayebwa Lucky
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This cake was delicious! I will definitely be making it again.


Lauren Robinson
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I made this cake for my husband's birthday and he loved it! The mousse was rich and creamy and the cake was moist and flavorful.


Charles Ngoma
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This cake was a hit at my daughter's birthday party! It was so easy to make and the white chocolate mousse was light and fluffy.