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How To make White Chocolate Mousse Cake
10 oz White chocolate
2 c 35% Real Whipping Cream
- divided 2 10oz tins mandarin oranges
3 tb Orange liqueur
1 Sponge ca 8x3-inch
4 oz White chocolate, in curls
- or grated Ingredient notes: Orange juice may be used in place of liqueur. Drain mandarin oranges and reserve liquid. Angle food cake may be used in place of sponge cake. 1. For the white chocolate mousse :Frosting:, melt white chocolate very
gently over low heat with 1/2 cup whipping cream. Stir until smooth. Cool. 2. Whip remaining 1 1/2 cups cream until light. Fold ooled white
chocolate. Refrigerate approx 1 hour or until mixture is of frosting-like consistency. 3. Combine 1/2 cup of juices from the mardarin oranges with the orange
liqueur. 4. When ready to assemble cake, slice cake into 3 layers. Drizzle the
bottom and middle layers with juice mixture. Arrange a layer of mandarin oranges on each of the 2 layers. Frost with some of the white chocolate mousse. 5. Place the bottom layer on a cake plate and top with middle layer. Top
with top layer and frost the entire cake with remaining white chocolate mousse. 6. Sprinkle with white chocolate curls or grated chocolate. Refrigerate
until ready to serve.
How To make White Chocolate Mousse Cake's Videos
Divine White Chocolate Raspberry Mousse Cake - A Burst of Sweetness in Every Bite!
This divine White Chocolate Raspberry Mousse Cake is a luscious and indulgent dessert that combines the flavors of creamy white chocolate and tart raspberry. The cake consists of two layers of moist raspberry sponge cakes, white chocolate almond crunch, followed by a fluffy white chocolate mousse and raspberry mousse. The delicate layers are then topped with a generous amount of sweetened whipped cream and finished with fresh raspberry halves and freeze-dried raspberries. Hope you will try it out as it is a burst of sweetness in every bite.
To print the recipe check the full recipe on my blog:
#whitechocolateraspberrycake #moussecake #raspberrymoussecake
0:00 - Intro
0:45 - Preparing the raspberry sauce
1:31 - Preparing the raspberry cake layers
3:07 - Preparing the white chocolate almond crunch
3:40 - Start assembling the cake
4:08 - Preparing the white chocolate mousse
5:39 - Preparing the raspberry mousse
6:30 - Continue assembling the cake
7:18 - Decorating the cake
8:05 - Enjoying the cake
Ingredients
Makes about 12 servings
Raspberry Sauce
1 pound (450g) fresh or frozen raspberries
1/2 cup (100g) sugar
2 tbsp (30ml) lemon juice
Raspberry Cake Layers
2 large eggs
2/3 cup (135g) sugar
1/2 cup (110g) vegetable oil
1 tsp (5g) vanilla extract
6 tbsp (90g) raspberry sauce
1/2 tsp (2g) salt
1 cup + 1 tbsp (140g) all-purpose flour
White Chocolate Almond Crunch
1.5 oz (45g) white chocolate
1 tbsp (14ml) vegetable oil
1/2 cup (40g) almond flakes
White Chocolate Mousse
6 oz (180g) white chocolate
5 oz (145g) whipping cream
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
7 oz (200g) whipping cream (35% fat) , chilled
Raspberry Mousse
remaining raspberry sauce
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
1 cup (240g) whipping cream (35% fat), chilled
Whipped Cream Topping
1 cup (240g) whipping cream , chilled
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
For Decoration
fresh raspberries
freeze-dried raspberries , optional
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White Chocolate Mousse Cake
We've got a holiday-inspired cake that's almost too pretty to be eaten! But of course, our White Chocolate Mousse Cake is so festive and delicious, it's nearly impossible to resist!
See the full recipe here;
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Super easy cocoa mousse ???????? #shorts
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White Chocolate Mousse Cake
Chef Gabe is going all out with his dairy ideas for Shavuot, but this is one of his all time favorites. This isn't your average white chocolate mousse, it's resting on a delicate halva crust and topped with shredded halva and strawberry liqueur. If you want some left over, you're going to have to hide a piece in the fridge before serving!
Find more using the link!
Matcha & White Chocolate Mousse Cake! - The Scran Line
Hope you guys enjoy something different on The Scran Line today!
If you have any suggestions of what new stuff you'd like to see let me know in the comments!
Grab the RECIPE here:
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
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
#triplechocolatemoussecake #chocolatemoussecake #chocolatemoussecakerecipe #chocolatecake #chocolatecakerecipe #spicebites
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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