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White Chocolae mousse Cake
Nb persons: 14
Yield:
Preparation time:
Total time:
Source: Pauline Viviano
| Crust | |
| 3 tablespoons | butter, divided |
| ¾ cup | chocolate wafer crumbs |
| Mousse Cake | |
| ½ cup | water |
| 12 ounces | white chocolate, chopped |
| 4 | eggs, separated, at room temperature |
| 3 tablespoon | white crème de cacao liqueur |
| 2 squares (1-ounce each) | unsweetened chocolate, chopped |
| 3 cups | heavy or whipping cream |
| white chocolate, curls | |
| dark chocolate curls | |
| 1/8 teaspoon | cream of tartar |
| Pinch | salt |
| 2 tablespoons | sugar |
| Chocolate Curls | |
| 8 ounces | semisweet chocolate |
| 8 ounces | white chocolate |
Preheat oven to 350?F.
Crust: In small saucepan melt 2 tablespoons butter over low heat. Stir in crumbs. Pat evenly in the bottom of a deep 9-inch spring-form pan. Bake 10 minutes. Cool 10 minutes; then place in freezer 2 minutes.
Mousse cake: In saucepan bring the water to a boil. Add white chocolate and stir until partially melted. Remove from heat and beat until smooth. Cool slightly. Beat in egg yolks; cool completely. Beat in liqueur. In small saucepan melt unsweetened chocolate and remaining 1 tablespoon butter over low heat. Cool. In bowl beat cream until stiff peaks form. In another bowl beat egg whites until frothy. Add cream of tartar and salt. Gradually add sugar, beating constantly, until stiff but not dry. Fold one third of the egg whites into white chocolate mixture; fold back into egg whites. Fold in whipped cream.
To make dark chocolate layer, transfer about 3 cups mixture to a medium bowl. Fold about ½ cup into dark chocolate; fold back into reserved mixture.
Pour half the white chocolate mixture evenly into prepared pan. Carefully pour on dark chocolate mixture. Gently spread with spatula. Pour remaining white chocolate mixture in pan; smooth top. Place in freezer 1 hour or until top begins to set. Garnish top with chocolate curls. Wrap well and freeze 24 hours. (Can be made ahead. Cover and freeze up to 1 week.) Let stand at room temperature 20 minutes before serving.
Chocolate curls: Make a mold by folding 20-inch strip of regular foil in half crosswise. Fold long sides over 3 times so that when folds stand up they form a trough no wider than blade of vegetable peeler. Fold up ends twice and pinch corners to complete box. Place mode on baking sheet. [I've made a cardboard holder for the foil rectangle, because it doesn't hold its shape when you pour melted chocolate into it.] Fill with 4 ounces of melted chocolate per mold. You will need a 1 trough of white chocolate and 1 or 2 of semisweet chocolate. Chill until firm (about 1 hour or up to 1 day). Let stand 30 to 50 minutes at room temperature to soften (the softer the chocolate, the looser the curls). [If chocolate is too hard curls will crack. To compensate, let chocolate stand at room temperature longer. If chocolate is too soft, curls will mush up; put chocolate back in refrigerator until harder. The white chocolate never makes as nice curls as the dark chocolate.] Remove chocolate from mold. Make curls by pulling vegetable peeler toward you. [If curls sit out too long they get mushy. As I make the curls I put them on a plate. After a few are made I put them in the refrigerator so they will keep their shape. Then I make a few more and put them on another plate, etc. It is a pain, but they do look nice when you've decorated the cake.] These can be stored in an airtight container in refrigerator until ready to use. (You can make them a day or so ahead.)
For your garnish make twice as many semisweet chocolate curls as white chocolate curls. On the top of the cake put a 2- to 3-inch strip of white curls in the center and chocolate curls on both sides of that strip.
Makes 14 servings.
A wonderful dessert, tastes like the best frozen mousse you have ever had. Enjoy. From Pauline Viviano.
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