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White Chocolate Mousse Cake

White Chocolate Mousse Cake

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    2 h
Lisa Ladd

Lisa Ladd

A white chocolate mousse cake with a chocolate crust. This striking contrast will dress up any occasion. Serves 16 or more decadent people.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 829 kcal
  • 41%
  • Fat:
  • 65.7 g
  • 101%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 344 mg
  • 115%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. 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
  2. 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.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ENDOFALICE
31

ENDOFALICE

12/21/2004

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 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
25

lindsayd

11/17/2006

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

kaliscook
11

kaliscook

2/11/2010

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 this 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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