The best delicious Frozen White Chocolate Mousse Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Frozen White Chocolate Mousse Cake recipe today!
Hello my friends, this Frozen White Chocolate Mousse Cake recipe will not disappoint, I promise! Made with simple ingredients, our Frozen White Chocolate Mousse Cake is amazingly delicious, and addictive, everyone will be asking for more Frozen White Chocolate Mousse Cake.
What Makes This Frozen White Chocolate Mousse Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Frozen White Chocolate Mousse Cake.
Ready to make this Frozen White Chocolate Mousse Cake Recipe? Let’s do it!
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1 9oz pkg. chocolate wafers,
Finely crushed
6 tb Butter (or margarine),
Melted
Preheat oven to 325. Butter a 9″ springform pan. Mix crumbs and
butter; press evenly into bottom and partway up sides of pan. Bake
for 6 minutes. Cool.
Mousse: 1/2 cup whipping cream 9 oz. white chocolate, chopped 2 Tbls.
creme de cacao 1 tsp. vanilla 1/2 cup sugar 1/4 cup water 4 large egg
whites, at room temperature 1 1/2 cup whipping cream
Bring 1/2 cup whipping cream just to a boil over med-high heat. Reduce
temp. to low and add white chocolate. Stir until smooth. Pour
chocolate/cream mixture into a large bowl and add creme de cacao and
vanilla. Cool completely.
Bring sugar and 1/4 cup water to boil over medium heat, stirring until
sugar dissolves. Boil til reaches 238 degrees (about 5 minutes). While
sugar/water is heating, beat egg whites until they reach soft peaks.
GRADUALLY, and in a thin stream, add boiling syrup to egg whites,
beating until they reach stiff peaks. Cool. Fold white chocolate
mixtures into egg whites in 2 parts. Beat 1 1/2 cup whipping cream to
soft peaks. Gently fold into chocolate mixture. Pour into crust and
freeze at least 5 hours.
Serving suggestions: Top with fresh fruit (raspberries,
strawberries). How I serve it: I take a pkg each of frozen
strawberries and frozen raspberries, blend them in a blender (adding
a bit of powdered sugar to sweeten), then add 1-2 Tbls. of Grand
Marnier. I strain this mixture to remove seeds. I swirl this on the
serving plate, put a slice of the cake on top, and top with shaven
chocolate (milk, dark, and white).
I first served this (with the raspberry/strawbery sauce) on
Valentine’s Day a few years ago… it was a HUGE hit!
Chocolate Crumb Crust:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings
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