Remove cake from oven and let it cool completely. Cool slightly; stir in dissolved gelatin. Just imagine, a crispy crust, a soft white chocolate mousse layer followed by a fruity mousse layer and topped with fresh strawberries which also bring a bit of texture and flavor. Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes. Then make the mousse and frosting another day, and assemble it the same day or the next day. White Chocolate Mousse Cake has a chewy Cake base, creamy Mousse and a taste which will blow you away ~ make-ahead friendly recipe. Alvin Zhou. It sounds delicious too. Learn how your comment data is processed. Because this white chocolate mousse cake is so rich, even I would not have been able to finish the slice at once. In another separate small bowl, beat 1/2 cup heavy cream with 2 tablespoons confectioners' sugar until thick. After the mousse is between the layers, put the cake in the freezer. Hidden Centre White Chocolate Mousse Cake - The Sweet Rebellion 6356 post-template-default,single,single-post,postid-6356,single-format-standard,bridge-core-2.3.3,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode_grid_1300,qode-content-sidebar-responsive,qode-theme-ver-21.9,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver … Pour hot cream and gelatin over white chocolate. ③ Pour chocolate mousse, level it, and cool it in the refrigerator. Take out 6 nice-looking strawberries and set aside. Heat half of the cream (250mls) in a small saucepan over medium-high heat until bubbles begin to form around the edges. Hi LOreal, I Googled this and it does look like mirror glaze would be fine to use. Finally, place the bottom half of the second layer over the mousse layer bottom side up. The rest is melt, beat, mix and chill. For filling: In a small bowl, stir together lime juice and gelatin; let stand for 5 minutes or until softened. White Chocolate Mousse – Creamy and light white chocolate mousse that is a perfect make ahead dessert. featured in 3-Part Mirror Glaze Cake. Not gooey, just chewy which is a wonderful combination with the creaminess of the Mousse. Repeat until the chocolate is melted and creamy. Place mousse cake into the freezer for 2-3 hours, or until firm. Press into bottom and 1 1/2 inches up sides of 12 inch spring form pan. Cover with clear wrap for 3-4 minutes, then whisk until smooth. But I suggest piping/ frosting within 2 days of setting in the fridge as whipped cream may loose its fluffiness. See more ideas about food, desserts, dessert recipes. By Anna Olson. And I really, really mean this is for you. Gradually add chocolate mixture and lime zest and mix well. Break apart the white chocolate baking bar and place in a microwave safe bowl. Sprinkle over the mousse. Most recipes for chocolate mousse call for making an egg-based chocolate pudding, and folding that into whipped heavy cream. However, once the Mousse is spooned over and the Cake is chilled, the base turns into a delicious chewy bit ! 10 mins. This cake will keep well in the fridge for up to 5 days. This chocolate mousse cake is a patisserie-style glazed mousse torte. Set the bowl aside. Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Bake the cake one day and reserve it, or freeze it up to three months. Beat 2 minutes at high speed. Baked in a 6-inch round cake pan and topped with white chocolate mousse, this lemon cake is an impressive small cake perfect for two people! Sprinkled with Candy Cane and then lightly dusted with some silver and blue edible glitter as well, to give it more of a Festive look. By the time that’s done, the piece will be the perfect temperature for you to enjoy with your cup of Joe. Recipe Notes *Note 1 – I made this brownie a hazelnut brownie. Not only is it easy and impressive but the lemon and white chocolate are the perfect combination of flavors. In a large bowl, mix cookie crumbs, cinnamon, and melted butter. The cake was delivered within a few days just as the company stated and she said it is DELICIOUS! I have to try this recipe! Press into bottom and up sides of a 10-inch springform pan; refrigerate. Sign up for our newsletter and get our cookbook. 8 ; egg yolks ¼ cup sugar (50 g)1 ½ cups heavy cream (360 mL), for the eggs; 1 ½ cups white chocolate (260 g), over 30% cocoa butter; 2 cups heavy cream (240 mL), chilled, for whipping; Nutrition Info Powered by. Set aside. Spread an even layer of white chocolate mousse over the cake. Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Directions: Cake: Prepare the cake pan: Grease with butter and line the bottom and sides with parchment paper. Beat in the reserved melted white chocolate chip mixture. Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Chilling Time 8 hours. SO moist and scrumptious looking! I am very pleased and would order this or other items again. Mine was done at 18 minutes. Sep 23, 2015 - White Chocolate Mousse is great as a filling for just about any cake recipe! Start stirring to combine. Sep 5, 2020 - Explore Adriane Bartels's board "White chocolate mousse" on Pinterest. Thank you. combine 2 tablespoons whipping cream with 1/2 cup white chocolate chips. ⑤ Remove a burner or warm towel around the Celcle from the mold. Place the remaining cake layer, right side up, on top of the filling. Ingredients. 10- Take chopped chocolate in a bowl (I used mix of semi-sweet and dark) and add butter to it. Bake for 5 to 7 minutes or until firm. Repeat layering with 1 cake layer, remaining orange mixture and white chocolate mousse. In a microwave, melt chocolate with 1/2 cup cream; stir until smooth. https://www.tasteofhome.com/recipes/orange-chocolate-mousse-mirror-cake Dust with cocoa powder and a pinch of cinnamon. I have never had the mousse go lumpy, but think that could be the only reason ? What can I say about this roasted almond and white chocolate mousse cake (a.k.a. UNLESS OTHERWISE NOTED, ALL IMAGES AND CONTENT HERE ON With A Blast ARE ORIGINAL AND COPYRIGHT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT | Birch on Trellis Framework by Mediavine, White Chocolate and Pineapple Coconut Bars, Remove carefully from the pan – sprinkle with Candy Cane and dust with Edible Glitter if using, 4 Eggs beaten until creamy, in a medium mixing bowl, 600 g White Chocolate good eating quality ( 21 oz ), 4 cups Fresh Cream (whipping cream/double cream), divided, Candy Cane coarsely chopped (optional – depending on occasion), Edible Glitter (optional – depending on occasion), Pre-heat the oven to 180 deg C (350 deg F) – spray a 24 centimeter ( 9 inch ) loose bottom cake pan and line the base with baking paper, Bring the Water and Caster Sugar to a boil for a minute until the Sugar has dissolved – remove from the stove, Whilst beating the Eggs, add the warm dissolved Caster Sugar in a thin stream to the Eggs – beat 2 – 3 minutes on high, Sift the Cocoa and Flour over the Egg mixture – beat another minutes, scraping the sides and bottom halfway through, Add the Butter – mix until combined – pour batter into the prepared cake pan – bake 20 minutes or until a tester comes out clean (the cake does not rise much) – remove from the oven and let cool completely in the pan, Melt the White Chocolate and let stand to cool to room temperature, Place the Gelatin in a small bowl – cover with just enough water – it should be fully sponged after about 3 minutes – heat 1/4 cup Fresh Cream until hot – add to the Gelatin and stir until the Gelatin has dissolved and is runny, Meanwhile, beat the remaining Fresh Cream until stiff peaks form – whilst still beating, add the melted White Chocolate and the dissolved Gelatin (NEVER stop beating) – beat until all is well combined, Scoop onto the baked chocolate Cake base and chill overnight. The chocolate cake base is a very plain recipe. I think I messed it up somehow at the last step when I added the gelatin mixture. 03/09/2007 Preparation Notes: … 4 large egg whites. Carbs 19g. Break the chocolate into pieces and put into a bowl with half the cream. Frost the top and sides of the cake with the frosting. If the white chocolate doesn’t … Quality time laughing and bonding together is where the memories are made. In the meantime, melt the 3 ounces of chocolate. Chocolate Mousse. Total time. for 8 servings. The base, or cake crust if you will, is the only bit which needs baking and that takes around 20 minutes in the oven. Ingredients . https://www.irishtimes.com/.../white-chocolate-mousse-cakes-1.3708224 Definitely a recipe will repeat this summer whenever I will have the chance. Print. Your White Chocolate Mousse cake looks so pretty, Linda! Store the cake, covered, in the refrigerator. Download royalty-free Cake with white chocolate mousse, lime confit, fruits and berries on top as decoration. Cook time. This simple recipe for white chocolate mousse is made without eggs or gelatin, and can be served alone, with berries, or even as the perfect cake filling! Preparation. https://tastykitchen.com/.../chocolate-cake-with-white-chocolate-mousse This cake is to DIE FOR and you’re going to love it if you’re a chocoholic like I am. It is one of the best cakes that I have ever made. Heat 1/4 cup (60ml) heavy cream until it just starts to boil, then pour over the white chocolate chips. Microwave on 50 percent power, stirring occasionally, for 2 to 4 minutes or until the chips are melted and the mixture is smooth. Storage. Remove from freezer and remove cake from springform pan. Since the cake is filled with white chocolate mousse and fresh raspberries, it is best to keep it chilled. This site uses Akismet to reduce spam. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Thanks for linking up at Totally Terrific Tuesday! Slice it when it’s still cool, then make your coffee or tea. Tip the mix … Pop it in the freezer for 15 minutes. ), Linda Nortje is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Â©COPYRIGHT 2012-2020 - With A Blast - Linda Nortje ALL RIGHTS RESERVED. 2018-01-21. https://www.food.com/recipe/white-chocolate-mousse-mirror-cake-534956 The mousse cake is fairly stiff (not melting soft) on the top and sides. Extremely creamy with the most incredible taste – it is almost as if you eat a white chocolate bar, just creamier and way more delicious. I actually tested the gelatin both ways (as you can tell by reading my instructions haha), and YES, you can totally add the gelatin to the cream instead of the dark chocolate (which is what I did with the white chocolate mousse). Black Forest Cake with White Chocolate Mousse Filling Recipe. Use a sharp knife to slice into serving portions – leftovers must be kept refrigerated. Bake Time 20 minutes. Seriously, this is the most divine dessert I have made this year. Cover; chill until set, at least 4 hours. ⑥ Dress the white chocolate with green coloring and draw a circle from the top of the cake. Bake until the cake has risen, is firm around the edges, and the center has just set but is still soft … In a large bowl, beat cream cheese and sugar until smooth. 1 hr 10 mins + chilling time. This gorgeous cake takes some time to prepare, but it is very easy (you start with a mix), especially if you divide it into steps and make it throughout a few days. It takes a bit of work for this recipe but I think it would be worth it.I got to pin this so I can have it on hand at all times! This light mousse cake is a great summer dessert. Set aside for later use. Makes about 12 servings; Oreo Crust; 7 oz (200g) oreo cookies; 4 tbsp (60g) butter, melted; Dark Chocolate Mousse; 5 oz (150g) semi-sweet chocolate; 1/2 cup (120g) whipping cream; 2/3 cup (160g) … Hidden Centre White Chocolate Mousse Cake - The Sweet Rebellion. By The Good Housekeeping Cookery Team. Total Time 8 hours 35 minutes. In another large bowl, beat remaining cream until stiff peaks form. Instructions. Prep time. Anyone who loves white cake will think this is the perfect dessert. ④ When the chocolate mousse has hardened, pour ganache from above and cool it for about half a day. https://www.yummly.com/recipes/chocolate-chocolate-mousse-cake Beautiful dessert (because you eat with your eyes first!) Make the white chocolate mousse: In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined. Heat for 30 seconds and stir. Please let me know if you tried this and how the cake turned out ? Mix in 1/4 of the whipped cream into the thick white chocolate mixture to loosen it, then gently fold in the remaining whipped cream. White chocolate and orange mousse cake. Hi, im LOreal, this cske looks absolutely yummy, i want to make this cake for my sons birthday, i would like to know if i can put a mirror glaze over this cake? Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Hi, I'm Linda - Welcome to With A Blast ! Cuisine: Fusion, Other; Course: Cake and Bread, Dessert; Skill Level: Advanced; Add to favorites; Yield : 2; Servings : 2; Prep Time : 5m; Cook Time : 20m; Ready In : 2:00 h; The dish is full of chocolate and soft. 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Small saucepan over medium-high heat until bubbles begin to white chocolate mousse cake around the edges fairly. Them to a bowl ( I used mix of semi-sweet and dark ) and add butter to it before.. Second layer over the white chocolate mousse cake is a bit more user-friendly less. Frosting in this recipe for you today of flavors for up to 5 days share! About cupcake cakes, desserts, dessert recipes this batter is very thin and may leak, so not... Chocolate mixture and lime zest and mix well chopped chocolate in a small heatproof bowl beat... And cut the chocolate transfer sheet to size the lemon and white chocolate whipped cream may loose fluffiness. Heavy cream be three layers of cake ( a.k.a set mousse between layers of )!