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Homemade white chocolate mousse cakes in small single portion bowls that taste wonderful and are a sight for the eyes. This is a perfect recipe to use for all different kind of chocolate mousse, just use the one you like, and you will have a delicious mousse.
Ingredient List for 6 servings:
Cake bottom
10
Graham biscuits
50
gr
Butter
1
tablespoon
Cacao powder
Mousse
300
ml
Heavy cream
1
Egg yellow
150
gr
White chocolate
Instructions:
Melt the butter in a casserole.
With an electrical mixer crumble the graham biscuits and mix with the cacao powder.
Mix the melted butter and the biscuits together. Pour evenly in 6 single portion bowls. Press with a spoon on the biscuits.
Place the bowls in the fridge until later.
Melt on low heat the chocolate and let it cool down.
Mix the cold melted chocolate with the egg yellow. If it becomes compact add some liquid heavy cream.
Mix gently the melted chocolate with the rest of the liquid cream. Mix with an electrical mixer for a creamy fluffy mousse.
Pour evenly on top of the cake bottom. Replace in the fridge for minimum 2 hours.
A selection of recipes from the same country.
This recipe is from
Sweden
This is a homemade European spongecake topped with whipped cream and sweet strawberries. To make the bottom high and fluffy it's important to mix the eggs and sugar a few minutes with an electrical mixer, instead of adding more baking soda as for the American sponge cakes. You can add chocolate on the sides of the cake to give a more luxury touch.
This is a typical summer cake with strawberries but in another way of making the cake bottom. Instead of a soft cake bottom, this recipe use a almond paste with egg white for the bottom that makes it a wonderful combination together with the strawberry mousse. This recipe have an ingredients named Kesella, but it is possible to change it to cream cheese, curd cheese, fromage frais, or quark with the same fat percent. To make the mousse hard you might need to add one gelatin sheet or two.
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