Mango and White Chocolate Mousse Cake

Mango and White Chocolate Mousse Cake

White chocolate, fresh mango, and whipped cream combine in this mousse cake that's perfect when you want to serve a light, elegant dessert.

Preparation Time
15 mins
Cooking Time
3 mins
Total Time
18 mins
Calories
171 Calories

Recipe Instructions

Step 1
Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.
Step 2
Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
Step 3
Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.
Step 4
Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.
Step 5
Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.
Mango and White Chocolate Mousse Cake

Ingredients

  • 3 tablespoons heavy whipping cream
  • 1 tablespoon hot water
  • 1 teaspoon white sugar
  • ¾ cup heavy whipping cream
  • 1 (.25 ounce) package unflavored gelatin
  • 3 ounces white chocolate
  • 1 cup chopped fresh mango

Categories

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