Frozen White Chocolate & Raspberry Mousse Cake

Name: Frozen White Chocolate & Raspberry Mousse Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Crumb Crust; 1 (9 ounce) package chocolate wafer cookies, finely crushed; 6 tablespoons unsalted butter, melted; Mousse; 1/2 cup whipping cream; 9 ounces white chocolate, chopped; 2 tablespoons Creme de Cacao; 1 teaspoon vanilla; 1/2 cup sugar; 1/4 cup water; 4 large egg whites, room temp; 1 1/2 cups whipping cream, chilled; 2 pints fresh raspberries

Servings: persons

Chocolate Crumb Crust
1 (9 ounce) package chocolate wafer cookies, finely crushed
6 tablespoons unsalted butter, melted
Mousse
1/2 cup whipping cream
9 ounces white chocolate, chopped
2 tablespoons Creme de Cacao
1 teaspoon vanilla
1/2 cup sugar
1/4 cup water
4 large egg whites, room temp
1 1/2 cups whipping cream, chilled
2 pints fresh raspberries

1
Preheat the oven to 325.
2
Butter a 9-inch spring form pan with 2-3/4 inch high sides.
3
Mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of pan.
4
Bake 6 minutes and cool on rack.
5
Bring 1/2-cup cream to boil in medium saucepan and reduce heat to low.
6
Add white chocolate and stir until smooth.
7
Pour mixture into large bowl mix in liqueur and vanilla.
8
Cool completely.
9
Bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves; boil until it reaches 238 degrees on a candy thermometer, about 5 minutes.
10
Meanwhile, beat egg whites until soft peaks form.
11
Gradually beat in boiling syrup.
12
Continue beating until stiff peaks form and meringue is cool.
13
Fold egg whites into white chocolate mixture in 2 additions.
14
Beat 1-1/2 cups cream in large bowl to soft peaks then fold into other mixture.
15
Pour into prepared crust, cover tightly with foil and freeze for at least 5 hours.
16
Remove cake from freezer and run a knife around the sides of the pan to loosen the cake.
17
Release pan sides and cover the top with raspberries.
18
Cut and serve.

1289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Chocolate Crumb Crust, 1 (9 ounce) package chocolate wafer cookies, finely crushed, 6 tablespoons unsalted butter, melted, Mousse, and more.

Yes, Frozen White Chocolate & Raspberry Mousse Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!