How to Make a White Chocolate Mousse

The White Chocolate Mousse Cake is one of the most famous delicacies. It is easy to make and is one of the most delicious mousse cakes. The cake can be made in an hour and takes almost 45 minutes in preparation. It is basically the preparation that takes most of the time as the cake has to be baked for only 20 minutes. The filling after the baking also requires some time but the end results are surely worth it.

The White Chocolate Mousse Cake is covered with melted cookie crumbs and whipped white cream which is why it gives a delicious and fantastic taste. You can keep eating slices of the cake as it is extremely tasty and for chocolate lovers, it is surely a treat.

Preparation time: 30 minutes
Bake time: 20 minutes
Ready in: 2 hours
Serving size: 16
Things Required: Baking pan, mixing bowls, Saucepan

Ingredients:

– 4 cups chocolate cookie crumbs
– ½ cup melted butter
– 1 cup softened butter
– 4 cups heavy whipping cream
– 2 cups white chocolate chips
– 16 eggs
– 1 teaspoon ground cinnamon
– 18 squares of white chocolate (1 ounce each)

Instructions

  • 1

    Pre-heat the oven at a temperature of 350°F or at 175°C

  • 2

    Combine the 4 cups of chocolate cookie crumbs, cinnamon and the ½ cup melted butter in a bowl. Stir the filling continually until it is completely combined

  • 3

    Firmly place the mixture at the bottom of the baking pan and make sure it is levelled up on all four sides and in the centre. Make sure to apply baking spray at the bottom of the baking pan to avoid sticking

  • 4

    Bake the mixture for about 5 minutes until it is firm at the bottom and then put it aside to cool

  • 5

    On top of a boiler, chop the 2 cups of white chocolate chips and melt over mild hot water. Do not melt over boiling water as that could alter the taste

  • 6

    In a separate bowl, add egg yolks and add the melted white chocolate chips. Stir the mixture until it gets light and then add the cup of softened butter. Beat the three together and set aside

  • 7

    In another bowl, whip the 4 cups of cream for some time and then add the cream to the white chocolate chip mixture

  • 8

    Pour all the mixture from the bowl in the baking pan and evenly top the crust with the white chocolate filling. Spread the filling gently on all the sides and keep doing so until the crust in covered

  • 9

    Refrigerate the cake for about four hours after that for best results

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