White Chocolate Mousse Cake

4 Reviews

Prep: 30 min
Cook: 20 min
Ready In: 2 hr

“A white chocolate mousse cake with a chocolate crust. This striking contrast will dress up any occasion. Serves 16 or more decadent people.” - by Lisa Ladd

Ingredients

4 cups chocolate cookie crumbs
1 teaspoon ground cinnamon
1/2 cup butter, melted
18 (1 ounce) squares white chocolate
16 egg yolks
1 cup butter, softened
4 cups heavy whipping cream
2 cups white chocolate chips

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Metric US

Original recipe yields 12 inch springform pan

Directions

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
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.
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.

Nutrition

Amount Per Serving (16 total)

Calories
829 cal
41%

Fat
65.7 g
101%

Carbs
54 g
17%

Based on a 2,000 calorie diet

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Reviews (4)

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ENDOFALICE

Dec. 21, 2004

"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, it was..." See more more like a heavy, eggy frosting that kept oozing out of the chocolate crust. It tasted fine- very rich, but felt like I had eaten a stick of butter. Blech."

lindsayd

Nov. 17, 2006

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

kaliscook

Feb. 11, 2010

"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 like th..." See moreis one, the difference is huge. With unsalted it is rich and delicious. With salted it is like just eating a cube of butter. This is not a light, fluffy kind of mousse, but a rich and dense one. It makes an excellent filling for cakes, using either white or brown chocolate. And if you whip it for a very long time, it will be solid and crumbly when chilled"

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