I am looking for a white chocolate mousse recipe that I can put in a fondant covered cake and not worry about refrigeration. Can I use Pastry Pride for the cream and white chocolate... recipe anyone? Preferably one someone has tested.... thanks.
I've heard that pastry pride DISINTEGRATES fondant.
I want to make a white chocolate mousse filling for the cakes... They will be covered in BC and then fondant.... But thank you for the heads up on having them come in contact...
If ganache can be left out at room temperature, couldn't the same be applicable to white chocolate "ganache"? Which is pretty much the concept, right? Whip up some cream and put melted chocolate in it? I'd opt to do a cream cheese icing with melted white chocolate and then just fill the cakes with the pastry pride if you wanted. That way the fondant is fine and you don't compromise the taste you obviously want. Sorry I'm not much of help.
I use Pastry Pride a lot for fillings - although I have never tried a whilte chocolate version. To make a "chocolate mousse" I've used pudding mix and whipped it up with the Pastry Pride. You could probably do the same thing with a white chocolate pudding mix. ShirelyW has a good recipe on here for a bavarian cream filling using Pastry Pride - try substituting the vanilla pudding with white chocolate pudding. Here's the link...
Thank you. Using the pudding mix is a good idea but last time I tried it with a coconut cream pudding mix, my husband thought it tasted chemically or like medicine so I am leary to try pudding mix... I was wondering if I could make it like a traditional mousse with chocolate and the white version and Pastry Pride....
Thank you for your reply.
I've whipped up the pastry pride and folded in melted white chocolate. I don't have measurements for it. I just kept adding chocolate until I could taste the chocolate in the PP. It worked, everyone liked it.
Why not try a white chocolate ganache:
(white chocolate variation toward bottom of recipe)
or white chocolate buttercream:
white chocolate buttercream:
Thanks Neni... I guess I could do that with white and regular chocolate then. Whip up the PP and fold in the warm or hot melted chocolate? Does PP have to be refrigerated? If so, how long do you think it can be unrefrigerated without a problem? I didn't want to use a pudding mix or icing in the filling. I want to use mousse type filling in fondant covered cakes and will be out at least 24 hrs w/o refrigeration. I can refrigerate the fondant cakes but once I put the garrett ruffles on I don't want to refrigerate them.... I want to be sure. Thanks so much.
Working with white chocolate is very different than dark chocolate. It doesn't have the cocoa solids to help it stay firm. If you are adapting a recipe that works for dark chocolate, I'd be sure to add some gelatin to the recipe to stabilize the white chocolate version.
Thank you very much for all the help!
I've been playing with the Rich's Bettercreme lately and created a "fake" lemon mousse and a "fake" raspberry mousse using the Vanilla, some pudding mix and flavorings. So far it's done well in my cakes!! (Although I admit Rich's is a royal pain to work with... )
I made a mousse filling for a cake and it was out for at least 6 hours if not more and it tasted just as great and stayed fresh and cold.
nglez...what was the recipe you used for the mousse? thanks