Anybody Willing To Share A Great White Chocolate Mousse

Baking By makenice99 Updated 2 Sep 2009 , 3:35am by stresseddesserts

makenice99 Posted 31 Aug 2009 , 10:39pm
post #1 of 5

I had a slice of heaven last weekend. I was at a bridal shower out in Boston. The cake was a Strawberry Grand Marnier - gold cake with white choc Mousse and fresh strawberries. I had 2 slices. I tried calling the bakery her mom got the cake from but does not ship and I am 5hrs away.

Anyone willing to share a recipe?

4 replies
stresseddesserts Posted 1 Sep 2009 , 2:45am
post #2 of 5

I really love this White choclate recipe by Martha Stewart Weddings. I would add extra tsp of gelatin. I use this recipe and also add banana puree while its cooking. YUMMY!


Ingredients Makes about 8 cups

3/4 cup confectioners' sugar
7 3/4 cups heavy cream
2 teaspoons unflavored gelatin
24 ounces (about 4 cups) white chocolate, cut into pieces
6 large egg yolks

DirectionsWhisk egg yolks and sugar in a medium heatproof bowl until thick and pale.
Bring 2 cups cream to a boil in a medium saucepan. Gradually pour into yolk mixture, whisking constantly to combine. Pour back into pan; cook, stirring constantly, over medium heat until thickened and mixture registers 185 degrees on an instant-read thermometer, about 10 minutes. Remove from heat. Whisk in gelatin.
Put chocolate into a heatproof bowl. Pour hot custard through a fine sieve over the chocolate. Let stand 2 minutes. Whisk until shiny and smooth. Let cool.
Put remaining 5 3/4 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-low speed until soft peaks form (do not let it get stiff). Gently fold into chocolate mixture in 3 batches. Cover, and refrigerate overnight before using.

makenice99 Posted 1 Sep 2009 , 3:57am
post #3 of 5

OMG thank you so much for sharing. Two follow up questions how long will the filling last. For example if I am making a cake saturday and I make the filling Tuesday night to put in the cake Saturday or will it be ok. 2. How long can a cake with this filling stay out for ?

Thanks

stresseddesserts Posted 2 Sep 2009 , 3:28am
post #4 of 5

I usually make my mousse 2-3 days before filling. I kept my mousse in the fridge for 5 days and it just gets better & firmer. Then whatever is left over I put the mousse in a plastic container and freeze it for up to a month. It's fine with me.

With the mousse staying out for a while, it starts to get soft. That's why I use 2 envolopes of gelatin. I fill my cake & refridgerate overnight (24hrs) I hope this help!

stresseddesserts Posted 2 Sep 2009 , 3:35am
post #5 of 5

Another Thing you can do is fold in Bavarian cream or instant puddings like white chocolate pudding mix (yum)

If anyone has a better tip for the mousse to stay firmer when the cake is out. Plmk

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