White Chocolate Mousse Cake
INGREDIENTS | SERVES 12
- 1 recipe Sweet Dough Tart Crust, unbaked
- 2 cups heavy whipping cream
- 10 ounces white chocolate chips
- 1 tablespoon vanilla extract
- ¼ cup water
- ½ cup sugar
- 4 large egg whites, room temperature
Preheat the oven to 325°F. Press prepared, unbaked tart crust into the bottom and part way up the sides of a greased 9 springform pan. Bake for 10–12 minutes. Allow to cool to room temperature.
In a small saucepan, bring ½ cup of the heavy cream to a simmer over medium heat. Remove from heat and immediately stir in white chocolate chips and vanilla until smooth. Allow to cool completely.
In a separate saucepan over medium heat, bring water and sugar to a boil for roughly 5 minutes, or until mixture reaches 240°F. While sugar mixture is cooking, beat egg whites to soft peaks. When sugar syrup is ready, add it slowly to the egg whites in a thin stream, continually beating. Bring to stiff peaks, then cool.
In a separate mixing bowl, beat 1½ cups heavy cream to stiff peaks. Fold white chocolate mixture into the cream carefully. Once incorporated, delicately fold in the egg whites, being careful not to deflate.
Pour mixture into the prepared crust. Freeze for 5 hours or overnight. Remove from freezer 3 hours before serving, and keep chilled in refrigerator. Top as desired.
Oh, the possibilities! Consider adding crème de cacao or crème de menthe along with the vanilla, or substituting Chocolate Tart Crust for the Sweet Dough Tart Crust.