White Chocolate Mousse Cake Recipe - Allrecipes.com
  • READY IN 2 hr

White Chocolate Mousse Cake

Recipe by  

"A white chocolate mousse cake with a chocolate crust. This striking contrast will dress up any occasion. Serves 16 or more decadent people."

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Ingredients Edit and Save

Original recipe makes 12 inch springform pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix cookie crumbs, cinnamon, and melted butter. Press into bottom and 1 1/2 inches up sides of 12 inch spring form pan. Bake for 5 to 7 minutes or until firm. Allow to Cool
  2. Chop the white chocolate and place it in the top of a double boiler. Melt over hot but not boiling water, stirring frequently. Remove from heat and mix in the egg yolks. Beat mixture until light and fluffy. Beat in the softened butter.
  3. In a large bowl, whip cream until stiff, and fold into the white chocolate mixture. Fold in the white chocolate chips. Pour into baked crust and chill for 4 hours.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 2 hrs
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Reviews More Reviews

Dec 21, 2004

Either I got this entirely wrong (which is possible, I'm notorious for botching seemingly easy dessert recipes), or the "mousse" is slightly misleading. This wasn't the consistency of a mousse, it was more like a heavy, eggy frosting that kept oozing out of the chocolate crust. It tasted fine- very rich, but felt like I had eaten a stick of butter. Blech.

 
Nov 17, 2006

what a waste of good ingredients! I'm sorry but this was just bad. had high expectations, will never make again.

 

5 Ratings

Feb 11, 2010

This is a good recipe for mousse but you absolutely must use unsalted butter. All desert recipes assume that you will use unsalted, but for most of them it makes little difference. In a recipe like this one, the difference is huge. With unsalted it is rich and delicious. With salted it is like just eating a cube of butter. This is not a light, fluffy kind of mousse, but a rich and dense one. It makes an excellent filling for cakes, using either white or brown chocolate. And if you whip it for a very long time, it will be solid and crumbly when chilled

 
Dec 15, 2010

I agree with other reviews, this is a waste of time and ingredients. the moose is too soft to be used in a springform pan. It would be impossible to cut. Not to waste the filling I turned it into a trifle. I am a experienced baker and have catered many events. Giving this one star was one too many.

 

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Nutrition

  • Calories
  • 829 kcal
  • 41%
  • Carbohydrates
  • 54 g
  • 17%
  • Cholesterol
  • 344 mg
  • 115%
  • Fat
  • 65.7 g
  • 101%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 368 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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