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White Chocolate Mousse Cake

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Ingredients

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	240 g Crushed butter biscuits
	110 g Butter, melted
	300 g Cream cheese
	300 g White chocolate melted
	370 ml Whipping cream
	2 tbsp Lemon juice you can use lime as an alternative
	3 drops Vanilla extract
	200 g Raspberry jam

White Chocolate Mousse Cake

Name: White Chocolate Mousse Cake
Yield: 12
Ingredients: Crushed butter biscuits: 240 g; Butter, melted: 110 g; Cream cheese: 300 g; White chocolate: 300 g; Whipping cream: 370 ml; Lemon juice: 2 tbsp; Vanilla extract: 3 drops; Raspberry jam: 200 g

A nice White Chocolate mouth-watering Mousse Cake

1 h
Serves 12
Easy

Ingredients

240 g Crushed butter biscuits
110 g Butter, melted
300 g Cream cheese
300 g White chocolate
melted
370 ml Whipping cream
2 tbsp Lemon juice
you can use lime as an alternative
3 drops Vanilla extract
200 g Raspberry jam

Directions

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Steps

1 Done	Crust In a bowl put the crushed biscuits and melted butter. Mix nicely.
2 Done	In a 22 cm round cake put the biscuits and butter mixture. Spread the crust evenly on the bottom of the pan. Put it in the fridge for 30 min so the butter will solidify.
3 Done	Mousse: Using a hand mixer, mix together the melted chocolate and cream cheese.
4 Done	Add the lemon juice.
5 Done	Whip the cream and add vanilla to it.
6 Done	Mix the chocolate-cream cheese mixture and whipped cream together.
7 Done	Put the mousse on top of the crust.
8 Done	Cool the fridge for at least 2 hours before serving.
9 Done	Optional In the middle (or on top of the cake) you can spread raspberry jam.
10 Done	If you put the jam in the middle, put half of the mousse on the crust. Using an icing syringe make a circle around the edges of the cake. This will make sure the jam stays inside and it does not color the outer layer of the cake. Carefully put the rest of the mouse on top of the jam. Level the cake using a knife.