White Chocolate Mousse Cake

1 h


12 pieces

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4.3 192


Adjust Servings
240 g crushed butter biscuits
110 g butter, melted
300 g cream cheese
300 g white chocolate melted
370  mL whipping cream
tbsp lemon juice lime
2-3 drop vanilla essence
200 g raspberry jam




In a bowl put the crushed biscuits and melted butter. Mix nicely.
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.
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Using a hand mixer, mix together the melted chocolate and cream cheese.
Add the lemon juice.
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Whip the cream and add vanilla to it.
Mix the chocolate-cream cheese mixture and whipped cream together.
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Put the mousse on top of the crust.
Cool the fridge for at least 2 hours before serving.
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In the middle (or on top of the cake) you can spread raspberry jam.
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.
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