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White Chocolate Strawberry Mousse Cake

May 3, 2011

White Chocolate Strawberry Mousse Cakes

White Chocolate Strawberry Mousse Cakes

I was instantly attracted to this dessert the first time I saw it.  Obviously, right.  This dessert is all about the presentation.  It’s as though the strawberries are guarding the white chocolate mousse.  I love everything about this dessert.  The best part about it though is that it is easy.  It literally takes no time at all to make and it is refreshingly light.  I think it would be equally as great with a dark chocolate mousse but esthetically speaking I don’t think it would be as great as it is with the white.

This is the quintessential summer dessert.  If you were planning on hosting a gathering of some sort this summer, this would be what you would serve.  Your guests would never leave….hummm, wait a minute, maybe save it for your favorite guests 😉

Ingredients and Directions for White Chocolate Strawberry Mousse Cakes

Ingredients and Directions for White Chocolate Strawberry Mousse Cakes

1.  Ingredients

For the crust

1 1/4 cups graham crumbs

1/2 cup sliced and toasted almonds

1/4 cup melted butter

For the cake

4 cups fresh strawberries, washed, hulled and sliced in half

1 1/2 cups white chocolate, melted and cooled slightly

1/2 cup cream cheese, softened

1/4 cup sugar

1/4 cup grand orange flavor (optional)

1 teaspoon vanilla

2 cups whipping cream

To prepare the cakes

2.  Combine the graham crumbs, melted butter and toasted almonds together in a small bowl.

3.  In the bowl of your electric mixer add the whipping cream. 

4.  Press the graham crumb mixture into the bottom of the prepared spring-form pans.  Bake the prepared crusts at 350 F for 10-12 minutes or until golden brown.  Remove from oven and cool on a wire rack.

5.  Whip the whipping cream until it forms stiff peaks.

6.  In the bowl of your electric mixer add the cream cheese and sugar.

7.  Beat the cream cheese and sugar until smooth, add the slightly cooled white chocolate and stir to combine.  Add the vanilla and orange flavoring if using, stir to combine.  Fold one third of the whipped whipping cream into the white chocolate mixture to soften it slightly.  Fold in the remaining whipping cream.

8.  After the crusts have cooled arrange the sliced strawberries around the edge of the spring-form pan so that the sliced edge is facing out.  Do not leave any gaps between the strawberries, you want them to touch each other.

9.  Place more strawberries in the center of the cake.  If you are using 4 inch spring-form pans use one strawberry, if you are using a 9 inch spring-form pan fill the center of the pan with strawberries.

10.  Fill the spring-form pans with the white chocolate mousse, smooth the top and refrigerate for 2 hours or overnight before removing the pans and serving.

Garnish with shaved chocolate on top.

Makes 4-4 inch individual spring-forms
or 1-9 inch spring-form

White Chocolate Strawberry Mousse Cakes

White Chocolate Strawberry Mousse Cakes

The almond crust is the perfect accompaniment for this light and creamy mousse cake it adds a little crunch.  If you were in search of a quick and simple dessert, this is it.

From our kitchen to yours,
Sydney Jones

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4 Comments leave one →
  1. May 4, 2011 1:21 am

    great instructions! and i am practically drooling while looking at these photographs… this cake looks delicious 🙂

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