White Chocolate Mousse Cake
Yield
10 servingsPrep
15 minCook
15 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
white chocolate
|
|
| 2 | cups |
heavy whipping cream
divided |
|
| 2 | tins |
mandarin oranges
|
*
|
| 3 | tablespoons |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 1 | each |
sponge cake
|
* |
| 4 | ounces |
white chocolate
in curls, or grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
white chocolate
|
|
| 473 | ml |
heavy whipping cream
divided |
|
| 2 | tins |
mandarin oranges
|
*
|
| 45 | ml |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 1 | each |
sponge cake
|
* |
| 115.6 | ml/g |
white chocolate
in curls, or grated |
|
Directions
For the white chocolate mousse :Frosting:, melt white chocolate very gently over low heat with ½ cup whipping cream. Stir until smooth. Cool.
Whip remaining 1½ cups cream until light. Fold cooled white chocolate. Refrigerate approx 1 hour or until mixture is of frosting-like consistency.
Combine ½ cup of juices from the mardarin oranges with the orange liqueur.
When ready to assemble cake, slice cake into 3 layers. Drizzle the bottom and middle layers with juice mixture. Arrange a layer of mandarin oranges on each of the 2 layers. Frost with some of the white chocolate mousse.
Place the bottom layer on a cake plate and top with middle layer. Top with top layer and frost the entire cake with remaining white chocolate mousse.
Sprinkle with white chocolate curls or grated chocolate. Refrigerate until ready to serve.
