White Chocolate Mousse Cake recipe

Prep time

Ingredients

• 6 tbsp
• 7 oz

Directions

1. Ready the strawberry sauce therefore it features time for you cool off prior to preparing the strawberry mousse. Slice the strawberries in quarters. Position the strawberries and sugar in a little sauce cooking pan and put over medium heat only until sugar is mixed. Pull from heat and puree using a blender. Set-aside although you prepare the gelatin.
2. Dissolve gelatin in 2 tbsp cold-water and allow it to swell for around 5 to 10 minutes. Spot over low heat only through to the gelatin dissolves then pour it over strawberry puree. Allow the strawberry combination cool at room temperature although you prepare the others.
3. Prepare the crust. Place the biscuits/graham crackers into the bowl of a food processor. Combination until crumbs form. Add melted coconut oil or butter and process until completely combined.
4. Press the combination to the bottom of a non-stick 8 inches (20 cm) springform pan making use of the back of a spoon. Refrigerate unless you prepare the white chocolate mousse.
5. Prepare the white chocolate mousse. In a temperature proof bowl add the chocolate and 5 oz (150g) whipping cream. Place the bowl over a saucepan with simmering liquid, over low temperature until all the chocolate is melted. At the same time reduce gelatin in 2 tbsp cold-water and let it swell for approximately 5 to 10 minutes. Position the gelatin over reduced temperature just through to the gelatin dissolves and afin de it on the melted chocolate blend. Let cool entirely.
6. Whip the residual 7 oz (200g) cold whipping cream until rigid peaks type. Add melted chocolate combination and blend until well combined.
7. Pour the chocolate mousse on the crust and refrigerate for about 15-20 mins to set.
8. Prepare the strawberry mousse. Whip the cold whipping cream until stiff peaks kind. Include the cooled strawberry combination and mix until well combined. Pour throughout the ready white chocolate mousse.
9. Refrigerate for approximately 4 hours or over night setting before serving. Operate a hot knife all over sides of this dessert to get rid of the edges of cooking pan.

, Fat:33.9g, Saturated Fat:21.7g, Unsaturated Fat:0.0g, Carbs:40.1g, Sugar:26.1g, Fiber:1.3g, Protein:5.1g, Cholesterol:64mg, Calories from Fat 305, Sodium 193mg, Potassium 187mg, Vitamin A 11%, Vitamin C 28per cent, Calcium 9%, Iron 6per cent, Nutrition Grade C-, everyday per cent values are based on a 2000 fat diet