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White Chocolate Mousse Cake recipe

White Chocolate Mousse Cake.

A spectacular cake both in taste and presentation.

Recipe: White Chocolate MousseCake

1 (16-ounce) package pound cake mix
3/4 cup milk
2 large eggs
1/2 cup natural California pistachios, chopped
1 teaspoon vanilla extractFilling:
1/3 cup butter or margarine, at room temperature
2/3 cup unsifted powdered sugar
1 large egg yolk
3 ounces white chocolate squares, chopped
2 tablespoons heavy creamGlaze & Topping:
3 ounces dark chocolate (bittersweet or semi-sweet), chopped
1/4 cup heavy cream
1/2 cup raspberries
1/4 cup natural California pistachios, chopped

  • Cake: Beat cake mix with milk and 2 eggsas package directs. Mix in pistachios and vanilla extract. Greasebottoms of two small 6-inch diameter (approximately 3 cup) bakingdishes. Pour batter into dishes. Bake at 350°F (175°C)for 40 minutes or until done. Cool 15 minutes in dishes theninvert onto wire racks and cool. Wrap and freeze one cake foruse another time.
  • Filling: Beat butter with powdered sugarand 1 egg yolk until smooth. Melt white chocolate with creamin saucepan, stirring over low heat, then beat smooth with wirewhip. Beat into butter mixture and cool until spreadable consistency.
  • Glaze: In saucepan, combine chocolateand cream; stir over low heat until melted. Cool until it beginsto thicken, then spread on top and sides of cake. (To softenglaze, warm over hot water.)
  • Assembly: Split one cake into three thinlayers and divide filling between two center layers. Cover cakewith plastic wrap and chill until set.
  • Spread with Dark Chocolate Glaze, thendecorate top with raspberries and chopped pistachios. Cake isbest served when it has been at room temperature at least 30minutes. Cover and chill any leftovers.

    Makes 12 servings.

    Recipe and photograph provided courtesyof the California Pistachio Board.

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  • Comments

    1 Comment


    Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight. Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

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