The best delicious White Chocolate Mousse Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this White Chocolate Mousse Cake recipe today!
Hello my friends, this White Chocolate Mousse Cake recipe will not disappoint, I promise! Made with simple ingredients, our White Chocolate Mousse Cake is amazingly delicious, and addictive, everyone will be asking for more White Chocolate Mousse Cake.
What Makes This 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 White Chocolate Mousse Cake.
Ready to make this White Chocolate Mousse Cake Recipe? Let’s do it!
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2 c Crushed shortbread cookies
1 tb Sugar
6 tb Melted butter
3/4 c Seedless raspberry jam
9 Squares premium white baking
-“chocolate”
1 3/4 c Whipping cream; divided
2 tb Orange-flavored liqueur
Mix first three ingredients in medium bowl. Press mixture into bottom of
9-inch springform pan. Refrigerate 15 minutes, or until crust is firm.
Spread jam over it.
Microwave white chocolate, 1/4 C. of the cream and liqueur in large bowl on
high for 2 minutes; stir. Microwave 1 minute or until white chocolate is
melted, stirring at 30 seconds. Stir until white chocolate is melted. Cool
10 minutes or until room temperature, stirring occasionally.
Beat remaining 1 1/2 C. cream in chilled large bowl with electric mixer
(chilled beaters, too) on medium speed until soft peaks form. Do not
overbeat. Fold 1/3 of whipped cream into white chocolate mixture. Fold in
remaining whipped cream until blended. Spread over the jam layer.
Refrigerate 6 hours, or until set. Run a small knife or spatula around
sides of pan to loosen mousse and crust; remove sides of pan. Garnish with
whole raspberries. Store leftovers in fridge. Makes 12 servings.
Yields
12 servings
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