White Chocolate Mousse Cake

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"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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2 h servings 829 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 829 kcal
  • 41%
  • Fat:
  • 65.7 g
  • 101%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 344 mg
  • 115%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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, ...

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

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 l...

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 int...

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