why make this recipe
White Chocolate Raspberry Mousse Cake is a delightful dessert that combines rich white chocolate with the tangy sweetness of raspberries. This cake is perfect for any special occasion or simply as a treat for yourself. The layers of mousse create a light and airy texture, making each bite a perfect balance of flavors. It’s not only visually stunning, but it’s also easy to make, requiring minimal baking skills. Your friends and family will be impressed when you present this beautiful cake.
how to make White Chocolate Raspberry Mousse Cake
Ingredients :
- 300g fresh or frozen raspberries
- 50g granulated sugar
- 2 tsp lemon juice
- 200g white chocolate
- 300ml heavy cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 pinch of salt
Directions :
- In a bowl, combine raspberries, sugar, and lemon juice; mash gently and set aside.
- Melt white chocolate in a double boiler and let cool.
- In another bowl, whip heavy cream until soft peaks form.
- In a separate bowl, beat eggs with vanilla and salt until frothy.
- Fold the melted chocolate into the egg mixture, then gently fold in the whipped cream.
- Finally, fold in the raspberry mixture.
- Pour the mousse into a cake pan and chill in the fridge for at least 4 hours.
- Serve chilled, garnished with extra raspberries if desired.
how to serve White Chocolate Raspberry Mousse Cake
Serve the White Chocolate Raspberry Mousse Cake chilled. You can add a few extra raspberries on top for a beautiful presentation. It’s great as a standalone dessert or paired with coffee or tea. Each slice will be a refreshing treat that your guests will love.
how to store White Chocolate Raspberry Mousse Cake
You can store the dessert in the refrigerator for up to 3 days. Make sure to cover it well to prevent it from absorbing any odors from the fridge. If you need to store it longer, consider freezing it after it has set. Just ensure it’s wrapped tightly to maintain freshness.
tips to make White Chocolate Raspberry Mousse Cake
- Use high-quality white chocolate for the best flavor.
- Be gentle when folding in the whipped cream to keep the mixture light and airy.
- Chill the mousse cake overnight for better texture.
- You can substitute the raspberries with strawberries or blueberries for a different taste.
variation
If you want to add a twist, you can mix in some crushed cookies at the bottom of the cake pan for a crunchy layer. You can also drizzle chocolate or raspberry sauce over the top before serving.
FAQs
Q: Can I use frozen raspberries?
A: Yes, you can use frozen raspberries. Just make sure to thaw and drain them before using.
Q: How long does the mousse need to chill?
A: The mousse should chill in the fridge for at least 4 hours, but overnight is best for a firmer texture.
Q: Can I make this cake ahead of time?
A: Absolutely! This cake is perfect for making ahead of time. Just store it in the refrigerator until you’re ready to serve.
White Chocolate Raspberry Mousse Cake
Ingredients
For the mousse
- 300 g fresh or frozen raspberries Thaw and drain if using frozen.
- 50 g granulated sugar
- 2 tsp lemon juice
- 200 g white chocolate Use high-quality for best flavor.
- 300 ml heavy cream Whip until soft peaks form.
- 3 large eggs Beaten with vanilla and salt.
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Preparation
- In a bowl, combine raspberries, sugar, and lemon juice; mash gently and set aside.
- Melt white chocolate in a double boiler and let cool.
- In another bowl, whip heavy cream until soft peaks form.
- In a separate bowl, beat eggs with vanilla and salt until frothy.
- Fold the melted chocolate into the egg mixture, then gently fold in the whipped cream.
- Finally, fold in the raspberry mixture.
- Pour the mousse into a cake pan and chill in the fridge for at least 4 hours.
Serving
- Serve chilled, garnished with extra raspberries if desired.
