White Chocolate Mousse Cake
The White Chocolate Mousse Cake is a jewel of modern pastry, a perfect combination of simplicity and elegance. The first mousse desserts were created in France, and have since become popular worldwide. This version emphasizes the creamy, rich flavor of white chocolate, which harmonizes perfectly with the light and airy texture of the mousse. A White Chocolate Mousse Cake prepared for a special occasion or holiday table always impresses guests.
Ingredients for this recipe
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Preparation Steps
1
To prepare the cookie base, finely crush the cookies and mix them with the melted butter. Press the mixture into the bottom of a springform pan and refrigerate for 30 minutes.
2
Melt the white chocolate over a double boiler or in the microwave on low heat. Let it cool until lukewarm.
3
Combine the gelatin with water and let it sit for 5 minutes. Heat over low heat until completely dissolved.
4
Whip the heavy cream to stiff peaks. In a separate bowl, beat the mascarpone cheese with the sugar and vanilla extract until smooth.
5
Add the melted white chocolate and dissolved gelatin to the mascarpone mixture. Gently stir until well combined.
6
Gently fold the whipped cream into the chocolate mixture to create a light and airy mousse.
7
Pour the mousse over the cookie base and smooth the top. Refrigerate for at least 4 hours, or until set.
8
Before serving, garnish with grated white chocolate or fresh berries, such as raspberries or strawberries.
