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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
Mirror Mousse Mini cakes | Berry Mousse | White Chocolate Mousse Recipe
✿INGREDIENTS✿
Mirror Mousse Mini cakes | Berry Mousse | White Chocolate Mousse Recipe
Mirror Glaze
150g - caster sugar
150g - glucose syrup
100g - condensed milk
150g - white chocolate
75g - water
gelatin powder 10g
food coloring
The Génoise
✓4 eggs
✓120g sugar
✓120g flour
Berry Mousse
✓400g - fresh or frozen berry fruits
✓4 soaked gelatin leaves(8g)
✓250g - heavy cream
✓30g - caster sugar
strawberries
Soaking Syrup
✓250g - water
✓125 - sugar
bring to a boil
White Chocolate Mousse
✓60g caster sugar
✓2 - egg yolks
✓25g - corn starch
✓250g - milk
✓3 soaked gelatin leaves(6g)
✓250g - heavy cream
✓ 100g white chocolate
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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
#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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White chocolate mousse recipe - 2 ingredients white chocolate mousse
White chocolate mousse a rich creamy dessert made with just 2 ingredients an amazingly delicious treat for Valentines day or any day.
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For more detailed description with step by step pictures check here: :
Ingredients:
1/2 cup white chocolate(chopped)
1/4 cup + 1/4 cup frozen whipping cream
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White Chocolate Mousse Cake with Raspberries
Creamy and delicious: Layers of vanilla cake, white chocolate mousse, fresh raspberries and raspberry puree! A bit more time to make than your 'standard' cake, but well worth the effort. Printable recipe may be found here:
Vanilla Cake Recipe (printable):
Vanilla Cake Recipe (video):
Soundtrack: purchased for commercial use from Sound Dogs; Solo Piano collection - Track 33
00:00 Introduction
00:14 White Chocolate Mousse
03:07 Cake Assembly
녹차 화이트 초콜릿 무스케이크 만들기 : Green tea White Chocolate Mousse Cake Recipe - Cooking tree 쿠킹트리*Cooking ASMR
눈이 정화되는 느낌의 색감을 가진 녹차 화이트 초콜릿 무스케이크를 만들었어요~
▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽
더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below.
눈이 정화되는 느낌의 색감을 가진 녹차 화이트 초콜릿 무스케이크를 만들었어요~
화이트 초콜릿 무스를 반구 몰드에 얼려 녹차 무스 안에 숨겨 넣었는데 자르면 예쁜 단면이 나와 새롭더라구요~^^
녹차 무스가 우유 베이스의 크림이라 부드럽고 화이트 초콜릿과 어우러져 고소하고 맛있답니다~
베이스로 사용한 로투스 쿠키가 녹차와 색감도 맛도 잘 어울려 좋더라구요~
흰색과 녹색의 색조합이 산뜻한해서 기분까지 맑아지는 느낌이에요~*^^*
즐겁게 시청하세요~♬ Enjoy~
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▶틀 사이즈 Mold size : 7cm x 7cm 2개 분량
▶재료
부순 로투스 쿠키 35g
녹인 무염 버터 15g
화이트 초콜릿 25g
뜨거운 우유 25g
판젤라틴 1g
바닐라빈 페이스트 조금
50% 정도 휘핑한 생크림 40g
달걀노른자 30g
설탕 15g
뜨거운 우유 60g
화이트초콜릿 15g
판젤라틴 4g
녹차파우더 3g
50% 정도 휘핑한 생크림 135g
뜨거운 생크림 10g
녹차 파우더 2g
화이트 초콜릿 30g
물엿 7g
판젤라틴 1g
▶레시피
1. 부순 로투스 쿠키와 녹인 버터를 섞은 뒤 틀 바닥에 꾹꾹 눌러 깔고 냉장실에 넣어 둔다.
2. 뜨거운 우유에 화이트 초콜릿을 넣고 섞어 녹인 뒤 찬물에 10분 이상 불린 판 젤라틴과 바닐라빈 페이스트를 넣고 섞는다.
3. 50% 정도 휘핑한 생크림에 넣고 섞은 뒤 반구 몰드에 넣고 냉동실에서 1시간 정도 굳힌다.
4. 냄비에 달걀노른자와 설탕을 넣고 섞은 뒤 뜨거운 우유를 조금씩 부으며 섞고 약불에 올려 살짝 걸쭉해질 때까지 저으며 가열한다.
5. 화이트 초콜릿을 넣고 섞고 불린 판젤라틴을 넣고 섞은 뒤 녹차 파우더를 체 쳐 넣고 섞는다.
6. 50% 정도 휘핑한 생크림에 넣고 섞은 뒤 틀에 조금 담고 냉동실에서 10분 정도 굳힌다.
7. 굳은 무스 위에 반구 모양의 화이트 초콜릿 무스를 넣고 녹차 무스 크림을 반구 무스가 덮일 만큼 붓고 그 위에 반구 무스를 한개 더 올린다.
8. 틀 높이에 맞춰 무스를 붓고 평평히 한 뒤 냉장실에서 2시간 정도 굳힌다.
9. 녹차 파우더를 뜨거운 생크림에 넣고 섞는다.
10. 50도 정도의 따뜻한 물이 담긴 냄비 위에 화이트 초콜릿이 담긴 냄비를 올려 초콜릿을 녹인 뒤 (9)와 물엿을 넣고 섞고 불린 판젤라틴을 넣고 섞는다.
11. 체에 걸러 짤주머니에 담고 식힌 뒤 굳은 무스 위에 흘려 장식한다.
▶Ingredients
35g Crushed Lotus Cookies
15g Melted unsalted butter
25g White chocolate
25g Hot milk
1g Gelatin sheet (or Powdered gelatin)
Vanilla bean paste
40g Whipped cream (whipped 50%)
30g Egg yolk
15g Sugar
60g Hot milk
15g White chocolate
4g Gelatin sheet (or 3g Powdered gelatin)
3g Green tea powder
135g Whipped cream (whipped 50%)
10g Hot whipping cream
2g Green tea powder
30g White chocolate
7g Corn syrup
1g Gelatin sheet (or Powdered gelatin)
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Thank you for watching~
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My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
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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