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Frozen White Chocolate and
Raspberry Mousse Cake
Chocolate Crumb Crust
1 (9 ounce) package chocolate wafer cookies, finely crushed
6 tablespoons unsalted butter, melted
1/2 cup whipping cream
9 ounces white chocolate, chopped
2 tablespoons Creme de Cacao
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup water
4 large egg whites, room temperature
1 1/2 cups whipping cream, chilled
2 boxes fresh raspberries
Heat the oven to 325 degrees F. Butter a 9-inch springform pan with 2 3/4-inch high sides.
Mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of pan. Bake 6 minutes and cool on rack.
Bring 1/2 cup cream to boil in medium saucepan and reduce heat to low. Add white chocolate and stir until smooth. Pour mixture into large bowl; mix in liqueur and vanilla extract. Cool completely.
Bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves. Boil until it reaches 238 degrees F on a candy thermometer, about 5 minutes.
Meanwhile, beat egg whites until soft peaks form. Gradually beat in boiling syrup. Continue beating until stiff peaks form and meringue is cool.
Fold egg whites into white chocolate mixture in 2 additions.
Beat 1 1/2 cups cream in large bowl to soft peaks then fold into other mixture. Pour into prepared crust, cover tightly with foil and freeze for at least 5 hours.
Remove cake from freezer and run a knife around the sides of the pan to loosen the cake. Release pan sides and cover the top with raspberries.
Cut and serve.
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