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WHITE CHOCOLATE MOUSSE CAKE WITH
RASPBERRY SAUCE
 
WHITE CHOCOLATE MOUSSE CAKE:

1 c. vanilla wafer crumbs
3 tbsp. butter, melted
8 oz. white chocolate
3/4 c. sugar
1/4 c. water
4 lg. egg whites
Pinch of cream of tartar
1 1/2 c. whipping cream
1 tbsp. Grand Marnier
1 tsp. vanilla extract
3 tbsp. pistachios or walnuts (chopped)

Mix crumbs and butter in medium bowl. Press into bottom of 8 inch diameter springform pan. Refrigerate crust while preparing mousse. Melt 6 ounces chopped white chocolate in top of double boiler set over simmering water, stirring until smooth. Cool slightly.

Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Continue boiling without stirring until candy thermometer reaches 238 (soft-ball stage).

Meanwhile, using electric mixer, beat egg whites with cream of tartar in large bowl until soft peaks form. Gradually beat hot syrup into whites. Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes. Fold in white chocolate. Refrigerate chocolate mixture until cool but not set, about 5 minutes.

Whip cream, Grand Marnier and vanilla in another large bowl until soft peaks form. Gently fold cream into chocolate mixture. Fold in 2 ounces chopped white chocolate. Pour mixture into crust; smooth top with spatula. Sprinkle top with chopped nuts. Freeze until firm, about 6 hours.

Can be prepared 3 days ahead. Serves 8. Top with Raspberry Sauce at serving time. This is an elegant and time consuming dessert but well worth the effort!

RASPBERRY SAUCE:

2 c. fresh raspberries or frozen unsweetened, thawed
1/4 c. sugar
2 tbsp. Grand Marnier

Puree raspberries in food processor or blender. Strain into medium bowl to remove seeds. Stir in sugar and Grand Marnier. Refrigerate until well chilled, about 1 hour.
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