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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


  1. Heat the oven to 325 degrees F. Butter a 9-inch springform pan with 2 3/4-inch high sides.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, beat egg whites until soft peaks form. Gradually beat in boiling syrup. Continue beating until stiff peaks form and meringue is cool.
  6. Fold egg whites into white chocolate mixture in 2 additions.
  7. 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.
  8. 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.
  9. Cut and serve.

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