Frozen White Chocolate and Raspberry Mousse Cake
Frozen White Chocolate and Raspberry Mousse Cake Recipe
Ingredients:
1 (9 ounce) package chocolate wafer cookies, finely crushed
1 1/2 cups whipping cream, chilled
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup whipping cream
1/4 cup water
2 boxes fresh raspberries
2 tablespoons Crme de Cacao
4 large egg whites, room temperature
6 tablespoons unsalted butter, melted
9 ounces white chocolate, chopped
Chocolate Crumb Crust
Mousse
Instructions:
Preheat the oven to 325 F. A spring form pan of 2 -inches should be greased. Fill in the pan to 1 inch up sides with the cookie crumbs and the butter and bake for 6 minutes.
Allow to cool. In a saucepan, boil cup cream and add the white chocolate. Stir and pour into a bowl.
Add the liqueur and the vanilla extract and allow cooling completely. Boil sugar and water over medium heat and stir until the sugar melts. Boil for 5 minutes.
Beat the egg whites until fluffy and pour in the boiling syrup. Beat until the meringue is cool. Pour the mixture into the white chocolate mixture in 2 times.
In another bowl, beat 1 cup cream then pour in the mixture and fold. Pour in the pan then cover and freeze for at least 5 hours. Cover the top of the cake with raspberries before serving.
Frozen White Chocolate and Raspberry Mousse Cake Recipe