White Chocolate Lime Mousse Cake Recipes

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WHITE CHOCOLATE LIME MOUSSE CAKE



White Chocolate Lime Mousse Cake image

The line at the dessert table convinced me this cake was a winner when I served it at a party. It makes a pretty presentation, baking up nice and high. The zippy lime and gingersnap flavors really come through.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12-16 servings.

Number Of Ingredients 11

2 cups crushed gingersnaps (about 38 cookies)
2 tablespoons sugar
1/3 cup butter, melted
FILLING:
1 envelope unflavored gelatin
6 tablespoons lime juice
9 ounces white baking chocolate, chopped
2-1/2 cups heavy whipping cream
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon grated lime zest

Steps:

  • In a large bowl, combine the gingersnaps, sugar and butter; press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside. , In a microwave-safe dish, sprinkle gelatin over lime juice. Let stand for 1 minute. Microwave on high for 10-20 seconds; stir until gelatin is dissolved. Set aside. , In a microwave, melt chocolate with 1/2 cup cream; stir until smooth. Cool slightly; stir in dissolved gelatin. , In a large bowl, beat cream cheese and sugar until smooth. Gradually add chocolate mixture and lime zest and mix well. , In another large bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over the crust. Cover and chill overnight. Refrigerate leftovers.

Nutrition Facts : Calories 348 calories, Fat 25g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 206mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.

LIME MOUSSE CAKE



Lime Mousse Cake image

Categories     Cake     Food Processor     Mixer     Chocolate     Dessert     Mother's Day     Cream Cheese     Lime     Summer     Birthday     Shower     Chill     Party     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 to 14 servings

Number Of Ingredients 12

Crust
2 cups ground gingersnap cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling
6 tablespoons Key lime juice or fresh lime juice
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons grated lime peel

Steps:

  • For crust:
  • Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
  • For filling:
  • Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.

NO BAKE LIME MOUSSE TORTE



No Bake Lime Mousse Torte image

This torte is tart and tangy. I take it to a lot of potluck dinners and everyone raves and begs for the recipe. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired.

Provided by RB1953

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 8h45m

Yield 12

Number Of Ingredients 10

2 cups gingersnap cookie crumbs
2 tablespoons white sugar
5 tablespoons melted butter
1 (.25 ounce) envelope unflavored gelatin
⅔ cup lime juice
2 ½ cups heavy cream, divided
9 ounces white chocolate, chopped
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 tablespoons grated lime zest

Steps:

  • Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
  • Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
  • Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.

Nutrition Facts : Calories 669.2 calories, Carbohydrate 46.3 g, Cholesterol 146.7 mg, Fat 52 g, Fiber 0.4 g, Protein 7.7 g, SaturatedFat 31.5 g, Sodium 295 mg, Sugar 37 g

COCONUT-CRUSTED KEY LIME AND WHITE CHOCOLATE MOUSSE PIE



Coconut-Crusted Key Lime and White Chocolate Mousse Pie image

White chocolate and Key lime mousse pie.

Provided by EricandMonica Hagen

Time 13h20m

Yield 10

Number Of Ingredients 16

1 teaspoon shortening
½ cup white sugar
½ cup unsalted butter, at room temperature
1 cup all-purpose flour
1 teaspoon Key lime zest
1 teaspoon vanilla extract
¼ cup finely shredded coconut
1 (14 ounce) can nonfat sweetened condensed milk
1 (8 ounce) container nonfat sour cream
½ cup freshly squeezed lime juice, or more to taste
2 medium Key limes, juiced
3 tablespoons coconut cream, or more to taste
½ (11 ounce) package white chocolate chips
10 drops green food coloring
8 ounces fat-free frozen whipped topping, thawed
3 ½ ounces white chocolate

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom and sides of a 9 1/2-inch glass pie pan with shortening.
  • Beat sugar and butter for crust in a bowl on medium speed until smooth. Beat in flour, lime zest, and vanilla extract on low speed just until crumbly. Press evenly into the bottom of the prepared pan.
  • Bake in the preheated oven until light golden brown, 13 to 16 minutes. Remove to a wire rack and let cool completely, about 30 minutes.
  • While the crust is cooling, grind shredded coconut in a food processor into a coarse powder.
  • Spread coconut powder thinly over the cooled crust.
  • Prepare filling: Whip condensed milk, sour cream, lime and Key lime juices, and coconut cream in a medium bowl on low to medium speed until smooth. Add more lime juice or coconut cream to taste; it should be quite sour but not bitter.
  • Melt white chocolate chips in a microwave-safe bowl in 15-second increments just until soft. Mash with a spoon, then quickly add to the filling mixture and whip immediately on high speed to evenly distribute. Whip in food coloring on low speed, then gently fold in whipped topping.
  • Pour filling into the pie pan. Cover and refrigerate until filling is fully set, at least 12 hours.
  • Remove from the refrigerator. Shave white chocolate with a vegetable peeler over the pie to decorate. Serve immediately or refrigerate until serving.

Nutrition Facts : Calories 526.4 calories, Carbohydrate 73.1 g, Cholesterol 38.7 mg, Fat 20.8 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 13.3 g, Sodium 124.2 mg, Sugar 60.3 g

LIME MOUSSE CAKE



Lime Mousse Cake image

I got this recipe from Epicurious and it quickly became a favorite. Much easier to make than it looks, it's lighter (and easier) than a cheesecake, and everyone seems to love it. The best part is you can make it ahead of time and forget about it until it's time to serve. It's a great ending for a Mexican or summer menu.

Provided by Claire de Luna

Categories     Dessert

Time 20m

Yield 12-14 serving(s)

Number Of Ingredients 10

2 cups ground gingersnap cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
6 tablespoons key lime juice or 6 tablespoons fresh lime juice
1 (1/4 ounce) envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate, chopped (such as Lindt or Baker's)
3 (8 ounce) packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons lime zest

Steps:

  • For crust: Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
  • For filling: Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.

Nutrition Facts : Calories 602.3, Fat 49.7, SaturatedFat 31, Cholesterol 146, Sodium 207.7, Carbohydrate 34.9, Sugar 31.6, Protein 7.1

KEY LIME MOUSSE CAKE



Key Lime Mousse Cake image

Make and share this Key Lime Mousse Cake recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

1 (9 ounce) package yellow cake mix
2 tablespoons all-purpose flour
1/2 cup cold water
1 egg
1 cup frozen limeade concentrate, thawed
1 (12 ounce) container Cool Whip, thawed
1 (3 1/3 ounce) package instant white chocolate pudding and pie filling mix
1 lime
2 tablespoons white chocolate chips, grated

Steps:

  • preheat oven to 325*.
  • Grease and flour 9" springform pan. In small batter bowl, combine cake mix and flour, mix well using whisk. Add water and egg; whisk till smooth.
  • Pour batter into pan.
  • Bake 25-28 m inutes till toothpick inserted in center comes out clean.
  • Remove from oven to wire rack and cool completely. Leave cake in pan.
  • Brush cake with 1/2 cup of the limeade concentrate (thawed).
  • Attach large star tip to pastry bag, fill with 1 cup of Cool Whip and set this aside in refrigerator to decorate later.
  • In medium microwave safe bowl, micro cream cheese on high 30 seconds or softened. whisk till smooth.
  • Gradually add remaining limeade concentrate, whisking until smooth. add remaining whipped topping and pudding mix, mix till smooth with spatula.
  • Spoon filling over cake, spread evenly using small spreader.
  • Zest lime, then slice lime thinly, cut slices in half.
  • If desired, you may grate white chocolate morsels on hand grater, over filling.
  • Run a smooth blade knife around inside of cake and release collar.
  • Use reserved Cool Whip that is in pastry bag to pipe design around top edge of cake.
  • Place lime halves between design (stars) and sprinkle lime zest over cake.
  • Tastes better if you chill cake for 1 hour before serving.

Nutrition Facts : Calories 264.7, Fat 10.7, SaturatedFat 7, Cholesterol 18.3, Sodium 154.5, Carbohydrate 41.1, Fiber 0.4, Sugar 31.7, Protein 2.1

WHITE AND MILK CHOCOLATE MOUSSE CAKE



White and Milk Chocolate Mousse Cake image

Categories     Cake     Chocolate     Citrus     Dairy     Dessert     Bake     Valentine's Day     Oscars     Mother's Day     Orange     Fall     Birthday     Chill     Party     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

4 large eggs
1/2 cup sugar
1/2 cup self-rising flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
16 tablespoons plus 1/3 cup chilled whipping cream
4 ounces white chocolate, chopped
4 ounces milk chocolate, chopped
2 tablespoons orange juice
2 tablespoons orange liqueur
9 ounces bittersweet (not unsweetened) chocolate, chopped
2 tablespoons water
2 teaspoons instant espresso powder

Steps:

  • Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with waxed paper. Dust with flour. Using electric mixer, beat eggs and sugar in large bowl until thick, about 5 minutes. Sift flour, cocoa powder and baking powder over egg mixture; gently fold together. Pour batter into pan. Bake until tester inserted into center of cake comes out clean, about 25 minutes. Turn out onto rack; peel off paper. Cool.
  • Whisk 3 tablespoons cream and white chocolate in heavy small saucepan over very low heat until smooth. Remove from heat. Repeat with 3 tablespoons cream and milk chocolate. Cool.
  • Beat 10 tablespoons cream in large bowl until stiff peaks form. Fold half of whipped cream into each chocolate mixture. Chill 15 minutes.
  • Mix juice and liqueur in small bowl. Cut cake into 3 equal layers. Transfer 1 layer to platter, cut side up. Brush top with 2 tablespoons orange mixture. Spread milk chocolate mousse over. Repeat layering with 1 cake layer, remaining orange mixture and white chocolate mousse. Top with third cake layer, cut side down. Cover; chill until set, at least 4 hours.
  • Whisk 1/3 cup cream, bittersweet chocolate, water and espresso powder in heavy medium saucepan over low heat until smooth. Drizzle over cake; smooth over tops and sides. Chill until set, about 30 minutes. (Can be made 1 day ahead. Let stand 1 hour before serving.)

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  • Microwave chocolate in 15-second intervals until chocolate is almost melted. Stir to fully melt and set aside. In a small saucepan, heat 1/3 cup of heavy cream until just about boiling, stirring constantly. Remove from the heat, pour hot cream over chocolate and stir to blend well. Using the electric mixer, beat the chocolate mixture for several seconds. Let cool slightly.
  • In a separate bowl, whisk egg yolks until pale in color. Fold egg yolks, lime juice and zest into the chocolate mixture. Let cool in the fridge, or over an ice water bath (for about 5-10 minutes).
  • In another bowl, whip remaining 1 cup of the heavy cream to nearly stiff peaks. Using a spatula, gently fold half the cream into the chocolate mixture. Then fold in the remaining heavy cream.
  • Use an electric mixer to whip the egg whites in a clean dry bowl until stiff peaks form. Stir some of the whites into the chocolate mixture, then fold in the rest.


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