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white chocolate mousse recipe

White Chocolate Mousse Cake with Raspberries Recipe

Creamy and delicious: Layers of vanilla cake, white chocolate mousse, fresh raspberries and raspberry puree!
5 from 7 votes
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Prep Time 30 minutes
Resting Time: 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 598 kcal

Equipment

Ingredients
 
 

  • 1 tablespoon Powdered Gelatin
  • 3 tablespoon Cold Water
  • 21 Ounces White Chocolate, finely chopped
  • 6 Large Egg Yolks
  • ¼ Cup Granulated Sugar
  • ¾ Cup Heavy Cream for tempering eggs
  • 2 Cups Heavy Cream for whipped cream
  • 2 Layers Thin Layers of Vanilla or Lemon Cake See our Vanilla Cake recipe
  • 1 Cup Raspberry Preserves or Puree
  • 1 Pint Raspberries

Instructions
 

Make the White Chocolate Mousse

  • Sprinkled gelatin powder over cold water. Set aside and allow to thicken.
    1 tablespoon Powdered Gelatin, 3 tablespoon Cold Water
  • Place white chocolate in a heat-proof bowl. Set aside for later.
    21 Ounces White Chocolate, finely chopped
  • In a separate bowl, whisk together egg yolks and granulated sugar.
    6 Large Egg Yolks, ¼ Cup Granulated Sugar
  • Gradually bring ¾ cup of the heavy cream to a simmer.
    ¾ Cup Heavy Cream
  • Slowly pour the hot cream into the yolks/sugar mixture, whisking constantly while pouring.
  • Pour the mixture back into the saucepan and heat gently. Stir continuously until it thickens (approximately 170° F). Remove from heat and add the dissolved gelatin. Mix until gelatin melts.
  • Pour the hot cream/egg mixture over the white chocolate. Let rest for a few minutes then stir until smooth. Allow mixture to cool for 15 - 20 minutes prior to adding the whipped cream in the next step.
  • Whip 2 cups of heavy cream to medium peaks. Whisk ¼ of the cream into the white chocolate mixture, then gently fold in remaining whipped cream.
    2 Cups Heavy Cream

Assemble the Cake:

  • Place one layer of the vanilla cake in the bottom of a 9" springform pan.
    2 Layers Thin Layers of Vanilla or Lemon Cake
  • Pour ½ cup of the raspberry preserves over the vanilla cake layer and spread evenly using an offset spatula.
    1 Cup Raspberry Preserves or Puree
  • Place raspberries on top of the raspberry preserves.
    1 Pint Raspberries
  • Pour ½ of the White Chocolate Mousse over the raspberries. Tap the pan lightly on the countertop to release any trapped air bubbles.
  • Place second layer of vanilla cake on top of the white chocolate mousse. Press down gently.
  • Pour ½ cup of the raspberry preserves over the vanilla cake layer and spread evenly using an offset spatula.
  • Pour the remaining ½ of the White Chocolate Mousse over the raspberries. Tap the pan lightly on the countertop to release any trapped air bubbles.
  • Place cake in refrigerator until set (approximately 2 hours).
  • Unmold the cake and place on a serving platter.

Video

Notes

  • Any leftover mousse may be frozen for up to two months - or make white chocolate parfaits with berries.

Nutrition

Calories: 598kcalCarbohydrates: 60gProtein: 7gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.001gCholesterol: 164mgSodium: 75mgPotassium: 285mgFiber: 3gSugar: 51gVitamin A: 952IUVitamin C: 13mgCalcium: 162mgIron: 1mg
Keyword white chocolate mousse cake, white chocolate raspberry cake
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