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    You are in: Home / Recipes / Frozen White Chocolate Mousse Cake Recipe
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    Frozen White Chocolate Mousse Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    25 mins

    1 hrs 10 mins

    Manami's Note:

    Taste it - you'll like it. I made this for my daughter because she loves white chocolate! This was my attempt at trying to look like a real chef. Courtesy - Source from thatsmyhome.com. I did not include the 6 hour chilling time in the recipe. Can be prepared up to 3 days ahead; just cover with plastic.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Directions:

    1. 1
      Mix crumbs and butter in medium bowl.
    2. 2
      Press into bottom of 8" diameter springform pan.
    3. 3
      Refrigerate crust while preparing mousse.
    4. 4
      Melt 6 oz. white chocolate in top of double boiler, over simmering water, stirring until smooth.
    5. 5
      Cool slightly.
    6. 6
      Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves.
    7. 7
      Continue boiling without stirring until candy thermometer resgisters 238 degrees (soft-ball stage).
    8. 8
      Meanwhile, using electric mixer fitted with clean dry beaters, beat egg whites with cream of tartar in large bowl until soft peaks form.
    9. 9
      Gradually beat hot syrup into whites.
    10. 10
      Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes.
    11. 11
      Fold in warm chocolate.
    12. 12
      Refrigerate chocolate mixture until cool but not set, about 5 minutes.
    13. 13
      Whip cream, Grand Marnier and vanilla in another large bowl until soft peaks form.
    14. 14
      Fold in chopped white chocolate.
    15. 15
      Pour mixture into crust; smooth top with spatula.
    16. 16
      Sprinkle top with chopped pistachios.
    17. 17
      Freeze until firm, about 6 hours.(Can be prepared up to this stage - 3 days ahead).
    18. 18
      Remove pan sides.
    19. 19
      Raspberry sauce:.
    20. 20
      Puree raspberries in food processor or blender.
    21. 21
      Strain into medium bowl to remove seeds.
    22. 22
      Stir in sugar and Grand Marnier.
    23. 23
      Refrigerate until well chilled, about 1 hour.
    24. 24
      (This too, can be prepared up to 3 days ahead of time; cover in plastic wrap).
    25. 25
      Cut the cake into wedges and serve with raspberry sauce.

    Ratings & Reviews:

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    Nutritional Facts for Frozen White Chocolate Mousse Cake

    Serving Size: 1 (108 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 411.9
     
    Calories from Fat 221
    53%
    Total Fat 24.6 g
    37%
    Saturated Fat 13.3 g
    66%
    Cholesterol 51.0 mg
    17%
    Sodium 105.1 mg
    4%
    Total Carbohydrate 45.2 g
    15%
    Dietary Fiber 1.9 g
    7%
    Sugars 29.0 g
    116%
    Protein 4.4 g
    8%

    The following items or measurements are not included:

    Grand Marnier

    Grand Marnier

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