White Chocolate Mousse Cake Food

STRAWBERRY & WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
• Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
• Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
• Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.

WHITE CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
• Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs - being sure to not cook the eggs by pouring too much cream inside before it's mixed.
• Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
• Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
• Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it's safer to undermix than the over mix.
• Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
• Nutrition Calories: 1902 Fat: 162 grams Carbs: 137 grams Fiber: 0 grams Sugars: 138 grams Protein: 27 grams
• Enjoy!

WHITE CHOCOLATE MOUSSE

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.

WHITE CHOCOLATE MOUSSE MIRROR CAKE

Steps:

• To make strawberry puree:.
• Place the thawed strawberries into a blender or food processor and blitz until smooth.
• Pour into a medium pot and sprinkle over the gelatin powder, let sit for 5 minutes to allow the gelatin to bloom.
• Add the sugar to the pot and place over a medium heat on the stove. Stir until the sugar has dissolved and the gelatin has melted.
• Pour through a metal strainer into a bowl.
• Line a 6-inch bottomless ring mold with aluminum foil on the bottom which comes up the sides tightly. Alternatively, you can use a 6-inch round silicone mold. Place into a flat baking tray. Pour the strawberry puree mixture. Freeze for at least 1 hour, covering the top with plastic wrap to prevent freezer burn.
• To make white chocolate mousse:.
• Add the water to a small pot and sprinkle over the gelatin powder. Allow to sit for 5 minutes so the gelatin can bloom.
• Place the white chocolate chips into a medium, heatproof bowl.
• Pour 1/2 cup of heavy cream into a medium pot and set over a medium heat on the stove. Heat until gently steaming then remove from the heat and pour over the white chocolate chips in the bowl. Allow to sit for 5 minutes so the white chocolate melts and only then, stir together until smooth.
• Heat the pot with the bloomed gelatin over a medium-low heat, stirring until the gelatin has melted. Pour this into the white chocolate cream mixture and stir thoroughly to combine. Set aside to cool to room temperature.
• Place the remaining 2 cups of heavy cream in a large bowl. Whip until thick with soft peaks, being careful not to overwhip. Fold half of the cooled white chocolate mixture into this until well combined. Gently fold the remaining white chocolate mixture inches Immediately move onto the next step otherwise the mousse will start to set in the bowl.
• Assembly before freezing:.
• Take an 8-inch round, bottomless ring mold and line the base with plastic wrap: Cut a large sheet of plastic wrap, set the ring mold on top of it and pull the plastic wrap up the outside of the ring mold, pressing together to adhere. Line the base with aluminum foil as well in a similar fashion. Set on a flat baking sheet. Alternatively, you can use an 8-inch round silicone mold, which you will not need to line.
• Remove the frozen strawberry jelly from the freezer and pop out of the mold. If it is hard to remove from the mold, dip into a very wide, shallow bowl of hot water to help melt the edges so it can be removed. Set aside.
• Pour half of the white chocolate mousse into the prepared 8-inch mold. Place the frozen strawberry jelly into the mold, then the chocolate cake on top. Cover with the remaining mousse.
• Place into the freezer for 8-12 hours until completely set.
• To make mirror glaze:.
• Place 1/4 cup of water into a small bowl and sprinkle over the gelatin powder. Set aside for 5 minutes to allow the gelatin to bloom.
• Place the sweetened condensed milk, white chocolate and bloomed gelatin mixture into a tall heatproof container for example a wide mouthed mason jar, large Pyrex jug or similar.
• In a medium pot, place the sugar, liquid glucose and remaining water. Heat on low, stirring until the sugar has dissolved.
• Once the sugar has dissolved, increase the heat to medium and bring to 217 degrees F, using a thermometer to measure the temperature.
• Once this temperature has been reached, pour this over the chocolate mixture in the tall container. Let stand for 5 minutes so the chocolate can melt.
• Use a hand blender to blitz until smooth - make sure the wand of the blender is completely submerged in the mixture to prevent air bubbles forming in the mixture.
• Let the glaze cool to room temperature then place into the fridge to chill until needed.
• Final assembly:.
• Remove the mousse cake from the freezer and, if using a silicone mold, pop it straight out. If using a ring mold, let it sit for 5-10 minutes to soften slightly then peel away the aluminum foil and plastic wrap from the base. Run a palette knife or butter knife around the edge of the cake in the mold to loosen then pop out of the ring.
• Place the cake onto an inverted mug or a can set on a baking sheet.
• Reheat the glaze in a microwave at 50% power in 10-20 second bursts until the edge has melted and the canter is wobbly. Stir together until smooth. Check the temperature - it needs to be 95 degrees F - if it is a bit too hot, just let it sit until it reaches that temperature. If it is too cool, microwave in 10-20 second bursts, stirring each time, until it reaches the correct temperature.
• Scoop 1/3 cup of glaze into one small bowl. Scoop another 1/3 cup of glaze into a separate small bowl.
• To one small bowl, add a drop of white food coloring and stir until smooth.
• To the other small bowl, add a couple of drops of purple food coloring and a drop of red food coloring to get a deep purple-pink color.
• To the tall container of glaze, add one drop of purple food coloring and one drop of red food coloring to get a pale pinky-purple color.
• Pour the small bowls of glaze into the tall container of glaze. Stir together very briefly to only slightly marble them together. Immediately pour the glaze over the mousse cake in a circular motion, ensuring all the edges of the cake are covered. Let sit until the glaze has stopped dripping off the bottom edges. Once this happens, use a small, sharp knife to trim off any excess glaze from the bottom edge to make it look neat. Transfer to a serving plate and chill the cake for 1 hour before serving (serve chilled).

EASY WHITE CHOCOLATE MOUSSE

Steps:

• In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Set the bowl aside.
• Gently melt the white chocolate in a small pot over low heat or in 30-second increments, stirring frequently, in the microwave at half-power.
• Using the same beaters you used to beat the whipping cream, beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy.
• Beat in the white chocolate, vanilla extract and salt on medium speed until well combined.
• Fold in the whipped cream. If it's not combining easily, you can use the mixer to beat it in on the very lowest setting, just until combined. Do not over beat!
• Taste the mousse and if it's not sweet enough, fold in a tablespoon or two of powdered sugar until the mousse is sweet enough for your liking.
• Serve immediately or refrigerate for 1-2 hours for a firmer version.
• Refrigerate any leftovers for up to 2 days.

WHITE CHOCOLATE MOUSSE

Steps:

• In a large glass bowl, place the chopped white chocolate and set aside.
• Add the egg yolks and sugar to a small bowl and whisk until pale in color.
• In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
• Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
• In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
• Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
• Garnish each serving with 3 blackberries and a sprig of mint, if using.

WHITE CHOCOLATE CRANBERRY MOUSSE TART

Steps:

• For the cranberry compote, simmer the cranberries, water, sugar and orange zest, stirring occasionally, for about 20 minutes, until the cranberries are tender and have "popped". Remove the pot from the heat, stir in the vanilla and brandy and then cool to room temperature before chilling until ready to use.
• For the crust, preheat the oven to 350 F. Stir the cookie crumbs and butter together and press this into an ungreased 9-inch fluted, removable-bottom tart pan. Bake the shell for 10 minutes, and then cool.
• For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar and cornstarch together. Whisk the hot milk into the egg mixture gradually, whisking while adding. Return this to the pot and continue to whisk over medium heat until glossy and thickened, about 4 minutes then stir in the softened gelatin. Pour this through the strainer and stir until the chocolate and butter has melted. Cool the chocolate mixture to room temperature.
• Whip the cream until it holds a soft peak and fold this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes.
• To assemble the tart, spread half of the mousse over the bottom of the tart shell. Stir the chilled cranberry compote to loosen it and spoon this over the centre of the tart, spreading gently. Spoon the remaining half of the mousse into a piping bag fitted with a large star tip and pipe the mousse around the edge of the tart, creating a scalloped pattern. Chill the tart until ready to serve.
• The tart will keep, refrigerated, for up to 3 days.

WHITE CHOCOLATE MOUSSE

Steps:

• Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
• The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
• In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
• Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
• Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.

WHITE CHOCOLATE MOUSSE CHEESECAKE WITH SUGARED CRANBERRIES

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, butter and 3 Tbsp. of the sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hrs.
• Meanwhile, bring 2 Tbsp. water and 1 Tbsp. of the remaining sugar to boil in saucepan, stirring constantly; cook and stir 1 min. or until sugar is completely dissolved. Pour over chocolate in medium bowl. Let stand 30 sec.; stir until chocolate is completely melted and mixture is well blended. Cool. Beat whipping cream in medium bowl with mixer on medium speed until soft peaks form. Fold whipped cream, in small batches, into chocolate mixture just until blended. Refrigerate 3 hrs.
• While chocolate mousse is chilling, cook remaining 1/4 cup water and 1/4 cup of the remaining sugar in medium saucepan over medium heat 2 to 3 min. or until sugar is dissolved, stirring constantly. Remove from heat. Stir in cranberries. Use slotted spoon to transfer cranberries to wire rack; let stand 1 hr. Roll cranberries, in small batches, in remaining 1/2 cup sugar until evenly coated with sugar; place in single layer on rimmed baking sheet. Let stand at room temperature until ready to use.
• Top cheesecake with chocolate mousse and sugared cranberries just before serving.

WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Mix cookie crumbs, sugar and margarine until well blended. Press firmly onto bottom of 9-inch springform pan. Refrigerate 15 min. or until firm. Spread evenly with jam.
• Microwave white chocolate, 1/4 cup of the cream and the liqueur in large microwaveable bowl on HIGH 2 min.; stir. Microwave 1 min. or until chocolate is almost melted, stirring after 30 sec. Stir until chocolate is completely melted. Cool 30 min. or until room temperature, stirring occasionally.
• Beat remaining 1-1/2 cups cream in large chilled bowl with electric mixer on medium speed until soft peaks form. (Do not overbeat.) Gently stir 1/3 of the whipped cream into white chocolate mixture until well blended. Gently stir in remaining whipped cream. Spread over jam layer. Refrigerate 6 hours or overnight. Run small knife or spatula around side of pan to loosen cake; remove side of pan. Store leftover cake in refrigerator.

WHITE CHOCOLATE MOUSSE

Steps:

• Stir white chocolate and 2/3 cup cream in heavy medium saucepan over low heat until chocolate is melted. Transfer chocolate mixture to large bowl. Let stand until mixture is cool and just beginning to thicken, stirring occasionally, about 30 minutes. Beat remaining 1 cup cream in medium bowl until stiff peaks form. Fold into cool chocolate mixture in 2 additions. Cover; chill mousse at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

WHITE CHOCOLATE MOUSSE

Steps:

• Place the chocolate in a bowl and melt in a microwave or over a pan of simmering water.
• Add the milk and stir to combine. Cool slightly.
• Whisk the egg whites in a clean bowl until they form soft peaks. Add a tbsp of the egg whites to the chocolate and quickly combine to slacken the mixture. Carefully fold the remaining whites into the chocolate mixture.
• Spoon the chocolate mixture on top of the strawberry sauce and chill for at least 2 hours until set.
• Slice the reserved strawberries and use to decorate before serving.

RASPBERRY WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Make the white chocolate mousse:
• In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined. Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth. Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap, until it is cooled completely. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well. In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.
• Line the sides of an oiled 9 1/2-inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the bottom of the pan. Invert the top layer of the génoise onto the round, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups). Invert the middle layer of the génoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.
• Make the raspberry mousse:
• In a blender or food processor purée the raspberries with the reserved syrup and strain the purée through a fine sieve set over a metal bowl, pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and whisk it into the purée. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the consistency of raw egg white. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly.
• Spread about 1 cup of the raspberry mousse evenly over the middle layer of génoise in the pan, arrange some of the raspberries neatly around the edge of the pan, and continue to arrange the raspberries in concentric circles until the surface of the mousse is covered. Spread the remaining raspberry mousse over the raspberries, invert the third layer of génoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the génoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a serving plate.
• Garnish the cake:
• Arrange some of the raspberries around the top edge of the cake, mound the white chocolate curls in the center, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs.
• Make the white chocolate génoise:
• Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper. Reinvert the cake onto the rack and let it cool completely.

WHITE CHOCOLATE MOUSSE CAKE

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.