More Great Recipes: Cake | Mousse


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Member since 2014

Serves 10 | Prep Time | Cook Time


White Chocolate Mousse:
12 ounces white chocolate, broken up
½ cup half and half
2 tablespoons softened sweet butter

¾ envelope unflavored gelatin
2 to 3 tablespoons cold water

2 cups heavy cream
4 egg whites
½ cup egg whites
Mousse Cake:
3 eggs, room temperature
1 egg yolk
½ cup sugar
½ teaspoon vanilla
½ cup flour
2 tablespoons butter, melted
Butter and flour for pan
1/8 cup Grand Marnier
6 ounces white chocolate, grated with potato peeler

For White Chocolate Mousse place white chocolate and half and half in top of double boiler over hot water. Heat until chocolate melts. This can be done in microwave. Stir in butter until it melts. Remove from heat. Set aside.

Soften gelatin in cold water. Heat over hot water until dissolved. Quickly whisk into white chocolate mixture. Cool.

Whip cream until soft peaks form. Fold white chocolate into whipped cream. Beat all egg whites until soft peaks form. Fold into cream-chocolate mixture. Chill mousse 2 hours and set aside.

For Mousse Cake, combine 3 eggs, yolk, sugar, and vanilla in mixing bowl. Place bottom of bowl in boiling water a few seconds. Beat mixture on high for 6 minutes. Stir flour while folding in with spatula. Fold in butter the same way.

Butter corners of 11” x 17” jelly roll pan. Place parchment paper in pan. Butter and flour parchment paper. Shake out excess flour. Pour mixture in pan and bake in preheated oven at 350 degrees for 15 minutes. Remove from oven and let stand 5 minutes. Place sheet of parchment paper on top of cake. Place cutting board over paper and turn cake upside down on it. Remove paper.

Divide cake into 3 sections. Season with Grand Marnier. Cut through paper with knife to separate sections. Place 1 section on platter and spread with mousse. Place another cake layer on top and spread with mousse. Repeat for the last layer. Frost cake with mousse. Press white chocolate lace all over cake. Refrigerate until ready to serve.


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