ELEGANT WHITE CHOCOLATE MOUSSE
Simply elegant is a fitting description for this smooth treat. Whipped cream teams up with white chocolate to make this easy recipe extra special. -Laurinda Johnston, Belchertown, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.
Nutrition Facts : Calories 422 calories, Fat 34g fat (23g saturated fat), Cholesterol 68mg cholesterol, Sodium 47mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
WHITE CHOCOLATE LIME MOUSSE CAKE
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
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.
WHITE CHOCOLATE MOUSSE
This white chocolate mousse is a key component of the impressive Birch de Noel cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 5 1/2 cups
Number Of Ingredients 3
Steps:
- Dissolve gelatin in 1/4 cup cold water; let stand 5 minutes. Place chocolate in the bowl of a food processor and pulse until very finely chopped.
- Prepare an ice-water bath. Place 3/4 cup cream in a small saucepan, and bring to a simmer over medium-high heat. Add gelatin mixture and stir until completely dissolved, 30 seconds. Pour into food processor with motor running and process until chocolate mixture is smooth.
- Transfer to a medium bowl and place over ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons.
- Meanwhile, whip remaining 1 3/4 cups cream to soft peaks. Fold into chilled chocolate mixture. If not using immediately, refrigerate in an airtight container up to 1 day.
VANILLA WHITE CHOCOLATE MOUSSE
I needed a quick dessert for my daughter's bridal shower, and a co-worker gave me this vanilla mousse recipe. It's so pretty with almonds and raspberries on top. -Marina Castle, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine 1/4 cup cream and sugar; cook over medium heat until bubbles form around sides of pan., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Immediately remove from heat. Stir in chocolate until smooth., Split vanilla beans lengthwise. Using the tip of a sharp knife, scrape seeds from the center into chocolate mixture; stir. Transfer to a large bowl; cool 10 minutes., In a small bowl, beat remaining 1 cup cream until soft peaks form; fold into chocolate mixture. Spoon into four dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, sprinkle with almonds.
Nutrition Facts : Calories 555 calories, Fat 43g fat (29g saturated fat), Cholesterol 177mg cholesterol, Sodium 60mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 0 fiber), Protein 7g protein.
WHITE CHOCOLATE MOUSSE CAKE
This white chocolate mousse cake recipe is made with fluffy white cake layers, the fluffiest white chocolate mousse filling, and a decadent white chocolate buttercream.
Provided by Chelsey White
Categories Cakes
Time 1h10m
Number Of Ingredients 27
Steps:
- Make the white chocolate mousse first, so it has time to chill. Or better yet, make this mousse in advance! It can be made 1-2 days ahead of time.
- Add the white chocolate chips and 1/2 cup heavy cream in a medium-sized, heat-proof bowl. Heat for 60-75 second in the microwave, then let the mixture sit for a minute. Stir until combined with a rubber spatula. The white chocolate should be completely melted, and the mixture should be smooth. If you don't have a microwave, you can also use a double boiler. Set aside.
- Add 1 cup of heavy cream, powdered sugar, vanilla extract, and a pinch of fine salt in a large bowl or the bowl of a stand mixer fit with a whisk attachment.
- Mix on medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edge of the bowl. The whipped cream should be thick and able to keep its shape. This usually takes about 2 1/2 to 3 minutes in my stand mixer.
- Gently fold half of the whipped cream into the white chocolate cream mixture using a rubber spatula. Use the spatula to swoop around the sides of the bowl and pull through the center like I show in the video of this recipe. Fold in the remaining whipped cream. Be careful not to over-mix the mousse, or it will become deflated and lose its structure.
- Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours.
- Preheat oven to 325°F. Line and grease four, 7-inch pans or three, 8-inch cake pans with parchment rounds.
- Add the unsalted butter and granulated sugar into the bowl of a stand mixer. Mix together on a high speed with a whisk attachment for a few minutes. Scrape down the sides of the bowl as needed with a rubber spatula. The mixture should become lighter in color as air is whipped into it.
- Add in the room temperature egg whites and mix at a medium speed until they're incorporated.
- Whisk together the cake flour, baking powder, and salt into a separate bowl.
- Add half of the dry ingredients into the butter mixture and mix on a low speed until incorporated.
- Add the sour cream, oil, and vanilla extract and mix at a low speed until combined. Scrape the sides and bottom of the bowl as needed.
- Mix in the remaining dry ingredients on a low speed.
- Divide the batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans to make sure my layers bake up to be the same height.
- Bake for 37-40 minutes, or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.
- Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
- Place the cake layers into the freezer for 45 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
- Use a serrated knife to level the tops and trim the sides to remove any caramelization.
- While the cake layers bake and cool, make the white chocolate buttercream frosting.
- Beat the butter on a low speed for 30 seconds with a paddle or whisk attachment until smooth.
- Add in the vanilla extract and salt and beat on a low speed.
- Slowly add in the powdered sugar and mix on a low speed. Add in the heavy cream halfway through to make the frosting easier to mix.
- Mix in the melted and cooled white chocolate on a low speed and scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Continue to mix until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- Stir by hand with a rubber spatula to make the frosting extra smooth, then place the frosting in a large piping bag. Seal the top of the bag with a rubber band or clip and cut an opening that's about 3/4 inch wide at the base of the bag. Set aside.
- Stack and frost the cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
- Pipe a ring of buttercream around the perimeter of each cake layer, then spread an even layer of white chocolate mousse inside the ring. Use about 1/3 of the mousse between each layer if you have 4 cake layers. If you have 3 cake layers, use 1/2 of the mousse between each layer.
- Repeat with remaining cake layers. Once all the cake layers are stacked, spread a thin coat of frosting around the cake to fully cover the cake layers. If your layers are sliding around, insert a chopstick or wooden dowel into the center of the cake to make it more stable.
- Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
- Add a second, thicker layer of white chocolate frosting to the cake and smooth using an icing comb.
- Decorate as desired! I chose to add some buttercream swirls piped with a Wilton 1M frosting tip along with a pretty sprinkle blend.
Nutrition Facts : Calories 748 calories, Carbohydrate 86 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 44 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 280 milligrams sodium, Sugar 71 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
WHITE CHOCOLATE MOUSSE CAKE
Found this recipe in an old Southern Lady magazine for Christmas. Want to make this for Christmas dinner as the picture is fabulous and it looks easy. Cooking time is refrigerator time.
Provided by CIndytc
Categories Dessert
Time 4h30m
Yield 1 9 inch cake, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Line bottom and sides of a 9 inch springform pan with ladyfingers; set aside.
- In a heavy saucepan, combine milk, marshmallows, and chocolate. Cook over low heat, stirring constantly, until smooth. Remove from heat. Cool for 20 minutes.
- Beat cream at high speed with an electric mixer until soft peaks form. Gently fold into cooled chocolate mixture.
- Pour chocolate mixture into prepared pan. Cover and chill for at least 4 hours.
- Serve with Strawberry Sauce.
- Garnish with chocolate-dipped strawberries, if desired.
Nutrition Facts : Calories 790.4, Fat 42.3, SaturatedFat 25.4, Cholesterol 181.7, Sodium 159.5, Carbohydrate 100.8, Fiber 1.3, Sugar 63.2, Protein 8.2
OREO® WHITE CHOCOLATE MOUSSE CAKE
Crushed chocolate sandwich cookies folded into a rich, white chocolate mousse makes a delicious, no-bake dessert.
Provided by Grace Torella Boccuzzo
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 6h56m
Yield 16
Number Of Ingredients 7
Steps:
- Place 24 cookies in a zip top bag and seal it. Finely crush the cookies with a rolling pin. Transfer cookie crumbs to a mixing bowl. Drizzle melted butter over the crumbs; mix well. Press crumbs on the bottom and up the sides of a 9-inch springform pan, forming a crust.
- Pour milk into a saucepan. Sprinkle gelatin on the milk; let stand 1 minute. Place pan over low heat; stir milk until gelatin dissolves, about 3 minutes. Add white chocolate chips; stir until melted, about 3 minutes. Refrigerate until mixture is slightly thickened, about 30 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Coarsely break up or chop 24 cookies. Fold cookie pieces and whipped cream into the white chocolate mixture. Spoon into prepared springform pan. Refrigerate 6 hours or overnight.
- Twist the remaining cookies into 2 rounds each. Garnish cake with cookie halves and fresh raspberries.
Nutrition Facts : Calories 424.5 calories, Carbohydrate 37.9 g, Cholesterol 57.8 mg, Fat 29.2 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 15.2 g, Sodium 240.1 mg, Sugar 26.1 g
BAKED CHOCOLATE MOUSSE CAKE
My mother made this chocolate mousse cake for me once or twice a year if I was fortunate, and it was the cake I requested for my birthday every year. If you are looking for a quick recipe, you will want to skip this one, but if you have the time it's well worth the investment. The chocolate lover will appreciate its light texture, but the highlight is certainly the rich chocolate flavor. I hope you give it a try, and enjoy it as much as I have over the years.
Provided by Rachel
Categories Desserts Cakes Chocolate Cake Recipes
Time 6h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix boiling water and cocoa powder for cake together in a small mixing bowl until smooth. Let cool, about 10 minutes.
- Meanwhile, sift flour, sugar, baking soda, and salt together in a large bowl. Make a well in the center, pour in oil, egg yolks, vanilla extract, and cooled cocoa mixture. Mix using a wooden spoon just until smooth.
- Sprinkle cream of tartar over egg whites in a large mixing bowl. Beat using an electric mixer on high speed until very stiff peaks form. Pour cake batter over egg white mixture and fold gently using a whisk with an under-and-over motion; be sure not to overmix, but to also fully incorporate ingredients. Pour batter into an ungreased 10-inch tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cake cool in the pan for 1 1/2 hours. Loosen with a spatula and transfer to a plate.
- Add cold water to a glass bowl and sprinkle gelatin on top; allow to soften. Place bowl over a saucepan filled with simmering water. Heat and stir until gelatin is fully dissolved, 2 to 3 minutes. Remove from heat and let cool.
- Combine heavy cream, confectioners' sugar, cocoa, vanilla extract, and salt in a large bowl. Refrigerate for 1 hour. Beat mixture using an electric mixer until stiff; keep mousse in refrigerator until needed.
- Cut a 1-inch slice crosswise from the top of the cooled cake and set aside. Outline a cavity in the cake using a sharp knife, leaving 1-inch walls around cake side and bottom. Carefully remove cake from the cavity using a spoon; reserve.
- Measure 2 1/2 cups of mousse filling and fold in gelatin. Fill the cake cavity and replace top of cake. Mix 1/2 cup filling with cake crumbs and fill center hole of cake. Frost the top and sides with remaining filling. Refrigerate until set, 2 to 3 hours.
Nutrition Facts : Calories 603.3 calories, Carbohydrate 68.1 g, Cholesterol 190.6 mg, Fat 35.5 g, Fiber 3.3 g, Protein 8.5 g, SaturatedFat 16.6 g, Sodium 369.9 mg, Sugar 45.2 g
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