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 with berries
Creamy white chocolate dessert topped with fresh mixed berries

White Chocolate Mousse Cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
White chocolate actually consists of cocoa butter, sugar, and milk powder; it contains no cocoa powder. This high fat content allows it, when melted and mixed with cream, to form an incredibly silky, rich emulsion. This cake is the queen of 'no-bake' desserts: the contrast of the crunchy biscuit base and the soft, cloud-like mousse makes it unforgettable.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 8 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Food processor (for biscuits)
  • Bain-marie bowls
  • Electric whisk
  • Springform cake tin
  • Spatula

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Mix the biscuit crumbs with the melted butter. Press firmly into the bottom of a 20-22 cm cake tin (use the bottom of a glass to compact it). Place in the fridge.

Tip: The butter resolidifies in the fridge, holding the biscuit base together.
2 ✓

Melt the white chocolate over steam (bain-marie, do not let the bowl touch the water!) or carefully in the microwave. Leave to cool until lukewarm.

Tip: White chocolate has a high sugar content and caramelises (burns) easily if overheated.
3 ✓

Soak the gelatine in a little water to bloom, then warm until liquid. Stir into the lukewarm white chocolate.

Tip: The temperatures should be similar to avoid gelatine lumps forming.
4 ✓

Whip the cold double cream with the icing sugar and vanilla into soft peaks. It doesn't need to be rock hard, 'shaving foam' consistency is fine.

Tip: Softer foam mixes more easily with the thick chocolate without collapsing.
5 ✓

Fold the chocolate mixture into the whipped cream. First just a little (to temper), then the rest carefully.

Tip: With this technique, you preserve the airiness of the mousse.
6 ✓

Pour the cream onto the biscuit base, smooth it out, and chill for at least 4 hours.

Tip: Gelatine needs time to set.
7 ✓

Decorate with berries before serving. The tart fruit counteracts the sweetness of the white chocolate.

Tip: Add the fruit just before serving so they don't leak juice onto the cream.

Recipe FAQ

Why did the white chocolate clump?
White chocolate is very sensitive to heat and water. If melting over steam, even a drop of water can make it 'seize'. Melt carefully!
The cream didn't set, what should I do?
You might have boiled the gelatine (which destroys it) or didn't wait long enough. Put it back in the fridge for a few more hours.

Ingredients

  • 200 g White chocolate (good quality)
  • 400 ml Double cream (cold)
  • 50 g Icing sugar
  • 1 tsp Vanilla extract
  • 10 g Gelatine powder
  • 200 g Crushed digestive biscuits
  • 100 g Butter (melted)
  • 150 g Fresh berries (for decoration)