Mango And White Chocolate Mousse Cake Recipes

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MANGO AND WHITE CHOCOLATE MOUSSE CAKE



Mango and White Chocolate Mousse Cake image

White chocolate, mango, and whipped cream create a light and elegant dessert.

Provided by Chantelle Ng

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 3h19m

Yield 8

Number Of Ingredients 7

3 ounces white chocolate
3 tablespoons heavy whipping cream
¾ cup heavy whipping cream
1 cup chopped fresh mango
1 teaspoon white sugar
1 tablespoon hot water
1 (.25 ounce) package unflavored gelatin

Steps:

  • Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.
  • Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
  • Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.
  • Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.
  • Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 11 g, Cholesterol 40.4 mg, Fat 13.7 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 8.5 g, Sodium 22.2 mg, Sugar 9.8 g

MANGO AND WHITE CHOCOLATE MOUSSE CAKE



Mango and White Chocolate Mousse Cake image

White chocolate, mango, and whipped cream create a light and elegant dessert.

Provided by Chantelle Ng

Categories     Chocolate Mousse

Time 3h19m

Yield 8

Number Of Ingredients 7

3 ounces white chocolate
3 tablespoons heavy whipping cream
¾ cup heavy whipping cream
1 cup chopped fresh mango
1 teaspoon white sugar
1 tablespoon hot water
1 (.25 ounce) package unflavored gelatin

Steps:

  • Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.
  • Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
  • Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.
  • Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.
  • Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 11 g, Cholesterol 40.4 mg, Fat 13.7 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 8.5 g, Sodium 22.2 mg, Sugar 9.8 g

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