Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
White chocolate mousse cake served in slices
Velvety white chocolate mousse cake slice with a biscuit crust

White Chocolate & Mascarpone Mousse Cake

Author: Flavelo
Recipes Cakes and Desserts
Mousse means 'foam' in French, and this cake stays true to its name. The sweetness of the white chocolate is tempered by the more neutral, creamy taste of the mascarpone, so the result is not cloying, but sophisticated. The air bubbles introduced into the cream with the whipped cream make the texture light, almost melting on the tongue.
🕒 Prep Time 30 mins
⌛ Total Time 30 mins
🍽️ Servings 10 servings
🔥 Calories 520 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Springform cake tin
  • Whisk
  • Bain-marie
  • Spatula

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Prepare the base: crush the biscuits into fine crumbs, mix with the melted butter, and press into the bottom of the tin. Place in the fridge.

Tip: The finer the crumbs, the better the base holds together when cutting.
2 ✓

Melt the white chocolate over steam, then leave to cool until lukewarm. Mix the mascarpone until smooth with the sugar and vanilla.

Tip: The mascarpone should not be ice cold, otherwise the melted chocolate trickled into it would set immediately (the cream would have chocolate shards).
3 ✓

Bloom the gelatine in the water, heat until liquid. Stir into the melted chocolate, then work this mixture into the mascarpone.

Tip: This order ensures that the gelatine is distributed evenly in the thick cream.
4 ✓

Whip the double cream into medium peaks. Fold into the mascarpone base in several batches with gentle movements.

Tip: Do not mix too aggressively, or you will break the foam and the cake will be flat and dense.
5 ✓

Spread the cream over the biscuit base and refrigerate for at least 4 hours.

Tip: Leave on the counter for 30 minutes before serving so the chocolate flavour is more pronounced (cold dulls flavours).

Recipe FAQ

Can I use gelatine leaves instead of powder?
Yes, 10g powder corresponds to approx. 6 leaves. Soak in cold water, squeeze out, then dissolve in warm liquid.
How long does it keep?
2-3 days in the fridge, but best fresh (after setting), as the mousse texture can change over time.

Ingredients

  • 250 g White chocolate
  • 400 ml Double cream (cold)
  • 250 g Mascarpone (room temperature)
  • 50 g Icing sugar
  • 10 g Gelatine powder
  • 50 ml Water
  • 1 tsp Vanilla extract
  • 200 g Oat biscuits or digestives
  • 100 g Butter (melted)