NO-BAKE WHITE CHOCOLATE AND STRAWBERRY MOUSSE CAKE

NO-BAKE WHITE CHOCOLATE AND STRAWBERRY MOUSSE CAKE

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A layered no-bake white chocolate and strawberry mousse cake, this Mousse Cake starts with a Golden biscuit crust, a layer of white chocolate mousse and a fresh strawberry mousse on top. Garnished with sliced strawberries.
No-Bake white chocolate Strawberry mousse cake – this fluffy mousse cake is made with fresh strawberries! A light and smooth cake that is perfect for special occasions.

 

This white chocolate strawberry mousse cake is a delicate and elegant summer dessert, refreshing and most of all flavorful. A crispy crust, a soft white chocolate mousse layer followed by a fruity mousse layer and topped with fresh strawberries which also bring a bit of texture and flavour. The creamy texture will melt in your mouth. Lovely dessert for a lovable person 😍.

No-Bake White Chocolate and Strawberry Mousse Cake | Soha in the Kitchen

No-Bake White Chocolate and Strawberry Mousse Cake

A layered no-bake white chocolate and strawberry mousse cake, this Mousse Cake starts with a Golden biscuit crust, a layer of white chocolate mousse and a fresh strawberry mousse on top. Garnished with sliced strawberries.
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Dessert
Servings 10 people

Ingredients
  

Crust

  • 250 g digestive biscuits
  • 6 tbsp butter melted

White Chocolate Mousse

  • 200 g white chocolate
  • 350 g whipping cream cold (divided)

Gelatin powder

  • 2 tbsp cold water

Strawberry Mousse

  • 300 g strawberries
  • 1/4 cup sugar
  • 1/2 tbsp gelatin powder
  • 2 tbsp cold water
  • 200 g whipping cream cold
  • 3 tablespoons condensed milk

Topping

  • Fresh strawberries cut in thin slices

Instructions
 

Strawberry sauce:

  • Cut the strawberries in quarters. Place the strawberries and sugar in a small saucepan and place over medium heat just until sugar is dissolved. Remove from heat and puree using a blender.
  • Dissolve gelatin in 2 tbsp cold water and let it soak for about 5 to 10 minutes.
  • Place over low heat just until the gelatin dissolves and then pour it over strawberry puree. Let it be cool down completely.

Biscuit layer:

  • Place the biscuits into a food processor and process until smooth. Melt the butter and pour over the crushed biscuits.
  • Mix until well combined and press into the base of a cake tin. Place into the fridge to set.

White Chocolate Mousse:

  • In a heatproof bowl add the chocolate and whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted.
  • Meanwhile, dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes.
  • Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let cool completely.
  • Whip the remaining (200g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
  • Pour the chocolate mousse over the crust and refrigerate for about 20 - 30minutes to set.

Strawberry Mousse:

  • Whip the cold whipping cream until stiff peaks form. Add the cooled strawberry mixture and condensed milk, mix until well combined.
  • Pour over the set white chocolate mousse.
  • Refrigerate for overnight to set before serving.
  • Run a warm knife around the edges of the cake to remove the sides of the pan.

 

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