How To make White Mousse Cake
Los Angeles Times Cookbook Store-bought genoise or plain sponge, angel food or pound cake may be substituted. Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif. Genoise: 6 eggs, separated 3/4 C sugar 1/4 C flour 2 T Mexican vanilla or 2 t vanilla Mousse: 1 C sugar 1 C lemon juice 1 C water Peel of 3 oranges, 3 grapefruits and 3 lemons, shredded 1 lb white chocolate 3 C whipping cream 1/2 C pine nuts, chopped or whole Powdered sugar Grease, flour and line
bottom of 15 1/2- x 10 1/2-inch jellyroll pan with waxed paper. Beat egg yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are lifted. Stir in 1/4 cup flour and vanilla. Beat egg whites until stiff but not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly. Bake at 350F 20 minutes. Cool. To make mousse, combine 1 cup sugar, lemon juice and water in saucepan. Add citrus peels and cook until tender. Drain peel, reserve syrup for another use. Using half of chocolate, make chocolate curls with vegetable peeler. Place curls on waxed paper-lined tray and freeze to harden. Meanwhile, melt remaining chocolate in top of double boiler over barely simmering water. Cool. Whip cream until stiff. Alternately fold half of chocolate, alf of peel and half of pine nuts into cream. Add remaining melted chocolate, half of remaining peel and half of remaining pine nuts until incorporated into cream. Cut genoise crosswise into 4 equal rectangular layers, (If using purchased loaf cake, split into 4 layers.) Spread some of white chocolate mousse on first layer. Top with
another cake layer. Spread with more mousse. Repeat with next 2 layers, spreading mousse over top and sides. Cover top and sides with frozen chocolate curls. Delicately place reserved peel and nuts over chocolate curls. Sprinkle with powdered sugar. (C) 1992 The Los Angeles Times =====
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Charlotte Berry White Chocolate Vanilla Mousse Cake ❤️
Dudu Outmezgine: Charlotte Berry White Chocolate Vanilla Mousse Cake ❤️
Enjoy!
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Mango white chocolate Mousse cake | Mirror Glaze Recipe
mango mousse cake is a very yummy and falvorful dessert.White chocolate makes it more delicious.learn how to make mango mousse cake with fresh mango puree.in this video you will also learn how to Mirror glaze a cake. please subscribe our channel if you liked this video .
ingredients:
vanilla sponge cake: 6 inch pan
30ml unsalted butter or vegetable oil
50g sugar
2 Egg yolks
1/2tsp vanilla
pinch of salt
50g plain flour
1tsp baking powder
2 Egg whites
Direction:
Beat the egg whites and make meringue
Add egg yolks sugar oil vanilla essence and mix well
Now sift the flour and baking powder and pinch of salt in egg yolk mixture and mix well
Gently fold the meringue in flour mixture
Grease 7 inch pan with oil or butter and line with baking paper
Pour the batter in pan and
bake 180c for 20 minute
Mango puree:
Peel and Cut the Mangoes in Slices and Blend in blender add water if needed.
Mango compote: 6 inch ring
5g unflavoured gelatine
35ml water
200g mango puree
30g sugar
5g cornstarch
Direction:
Mix 5g unflavoured gelatine with 35ml cold water and let it bloom for 5-10 mins
Add mango puree sugar and cornflour in a pan and cook for few mins
Now add the bloomed gelatine and mix well
Pour in 6 inch ring and keep in freezer for 1 hour.
Creamy Moussse:
10g unflavoured gelatine
60ml milk
120g white chocolate
1/2cup hot milk
300ml cream
200g cream cheese
30g sugar
1tsp vanilla
Direction:
Mix gelatine with 60ml cold milk and let it bloom for 5-10 mins
Pour hot milk over white chocolate and let it melt completely and set aside
Beat the cream until normal peaks
Add cream cheese sugar vanilla and beat until well combined
Add the cream and white chocolate and mix well
Microwave bloomed gelatine or warm it on bain marie
And add in mousse
Mix well
pour 1 cup of creamy mousse in 6 inch ring on top of mango compote
Freeze 30 mins
Mango Mousse:
remaining creamy mousse
150g mango puree
Direction:
Add mango puree in remaining creamy mousse
Note: Add more bloomed gelatine if needed
Pour mango mousse layer the chilled compote and creamy mousse, pour mango mousse and put the cake on top and freeze for few hours.
Mirror Glaze:
13g unflavoured gelatine
1/4cup cold water
150g sugar
1/3cup water
150g glucose syrup
100g condensed milk
150g white chocolate
yellow gel food colouring
Direction:
Mix gelatine with cold water and let it bloom for 5-10 mins
Add water, sugar, glucose syrup and condensed milk in a pan and simmer on low flame for few mins until sugar dissolves.
Add gelatine and white chocolate and mix well.
Add gel food colouring.
Strain the glaze
Cover with cling film make sure it is touching the top of glaze to avoid skin to form.
Cool it down to 30-35c and pour on chilled cake.
decorations:
white chocolate
raffaello
bluberries
Eclipse round silicone mousse mould ail express:
ECLIPSE ROUND MOUSSE MOULD :
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3-Ingredient White Chocolate Mousse Recipe
Quick and easy 3-ingredient white chocolate mousse. This white chocolate mousse is rich and creamy, and you need only 10 minutes of work to make this beautiful dessert. This easy white chocolate mousse is perfect for Christmas, Valentine’s Day or any other occasion. If you looking for individual desserts, this recipe is for you! You can top this mousse with white chocolate shavings, fresh strawberries, raspberries or oven nuts.
Printable Recipe:
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Makes 5-6 servings
Ingredients:
5oz (140g) White chocolate
1 cup (240ml) Heavy cream, cold
4oz (115g) Cream cheese
White chocolate shavings, optional
Directions:
1. Chop the chocolate, transfer to a large heat-proof bowl, melt in the microwave (in a30 sec pulses) or over a double boiler.
2. Add the cream cheese to the melted white chocolate and beat until combined. Set aside to cool.
3. In a large bowl, beat heavy cream until stiff peaks form.
4. Gradually fold whipped cream into the white chocolate mixture.
5. Transfer the mousse to a piping bag. Pipe into serving dishes and refrigerate for at least 4 hours.
6. Before serving garnish with white chocolate shavings (optional).
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Matcha White Chocolate Mousse Cake Recipe
Matcha White Chocolate Mousse Cake - A flourless chocolate cake followed by a layer of white chocolate mousse and topped with a white chocolate and matcha mousse is not only appealing to the eye but it also has a great texture and an amazing flavor combination.
To print the recipe check the full recipe on my blog:
#matchamoussecake #matchawhitechocolatecake
Ingredients
Makes about 8-10 servings
Flourless Chocolate Cake
5 tbsp (70g) butter
3.5 oz (100g) semisweet chocolate
2 eggs, separated
1/3 cup (70g) sugar
1 tbsp (8g) unsweetened cocoa powder
1/4 tsp (1g) of salt
For Mousse
10 oz (300g) white chocolate, cut in small pieces
1 cup (240g) whipping cream
14 oz (400g) whipping cream (35% fat), chilled, divided in two
1 tbsp (10g) gelatin powder
1/4 cup (60ml) cold water
2 tbsp (12g) matcha powder
2 tbsp (30 ml) hot water
1. Prepare flourless chocolate cake. Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well. Stir in cocoa powder and salt.
3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture.
4. Pour batter into prepared pan and bake for 20-22 minutes. Let it cool completely in the pan over a cooling rack.
5. Prepare the two layers of mousse. In a heat proof bowl add the white chocolate and 1 cup (240g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Divide the mixture in two.
6. Dissolve matcha powder in hot water and add to half of white chocolate mixture. Let both chocolate mixtures cool completely at room temperature.
7. Whip 7oz (200g) chilled whipping cream until stiff peaks form. Add white melted chocolate mixture and mix until well combined.
8. Pour the mousse over the flourless chocolate cake. Refrigerate for about 20 minutes.
9. Whip the remaining 7oz (200g) chilled whipping cream until stiff peaks form. Add matcha chocolate mixture and mix until well combined.
10. Pour matcha mousse over the white chocolate mousse. Refrigerate for 4-6 hours to set or overnight.
11. Before serving dust the top with matcha powder and decorate with white chocolate decorations if desired. Enjoy!
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Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
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Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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