Frozen White Chocolate & Raspberry Mousse Cake Recipe

Name: Frozen White Chocolate & Raspberry Mousse Cake
Yield: 4 servings
Cuisine: American
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Frozen White Chocolate & Raspberry Mousse Cake

How did you like this recipe?

Frequently Asked Questions