200 g Dry biscuits
75 g Butter
325 g Whipping cream
165 g White chocolate
85 g Sugar
60 g Egg yolks
45 g Cold water
10 g Gelatine
100 g Sugar
A crunchy cake base, creamy mousse and a taste that will blow you away… but then again we love chocolate and any chocolate mousse will always be a favourite.
This is a lovely and easy dessert which would look awesome on your dessert table at Christmas or any other family gatherings. It is almost as if you eat a white chocolate bar, just creamier and way more delicious.
Allright! Time to talk about cake, but one that you do not even need an oven for. If you are on a diet, you should eat a modest piece. Although there is a chance that there is not enough character in the world to make that intention come true.
For the base:
Melt the butter on a low heat and place the biscuits in the blender. Grind the biscuits and pour the melted butter on the crumbled biscuits. Mix everything again until the cookies have absorbed the butter. The result should be a sandy mixture.
Cut a circle out of the baking paper, the size of the bottom of the spring form. Place the round sheet of baking paper on the bottom of the mold and pour in the biscuit mixture. Distribute it evenly over the soil and press the mixture. Put the spring form in the refrigerator and let the cake bottom stiffen.
For the white chocolatemousse:
Mix the sugar and water and bring it to the boil. Soak the gelatine leaves in a cup of cold water. Break the white chocolate into pieces and melt them on a soft fire ‘au bain-marie’ by placing a small pot with the chocolate in a larger pot with (warm) water.
Weigh the right amount of egg yolk and put the yolks in the mixing bowl of the food processor.
Turn on the food processor and whisk the egg yolks. After a minute add the hot sugar water. Let the machine run at full speed for a few minutes until the mixture becomes frothy, cools down and has a pale colour.
Meanwhile, whisk the cream half up (similar to the thickness of liquid yoghurt). Fold through the melted chocolate and pour into the whipped egg yolks. Let the food processor run at moderate speed. Pour a dash of Grand Marnier or another liqueur into the mixture.
Squeeze the gelatine leaves and dissolve them in a pan with a dash of hot water. Pour the dissolved gelatine into the ivory white mixture for the mousse. Finally, fold the half-whipped cream under the chocolate mixture.
Take the spring form and check whether the cake base has cooled down sufficiently. Pour the mousse mixture into the spring form. Smooth the surface evenly with a spatula. Let the cake stiffen in the refrigerator for at least two hours.
For the mango compote:
Peel the ripe mangoes with a peeler. This way you have minimal loss of juicy flesh. Cut as close as possible to the large kernel and do not allow any flesh to be lost.
Cut the pieces of mango and put them in a pan, together with some sugar and a dash of water. Bring the fruit to a boil over a low heat. After about 20 minutes of simmering you have mango compote. Pour the mixture into a bowl and allow the compote to cool.
Put warm water in a jar and keep a sharp knife or a small spatula on hand. Cut along the edges of the cake with the hot knife or spatula. Afterwards, disconnect the spring form. Cut the cake into points using a large hot knife. Give the knife a hot bath between each cutting movement. Serve the white chocolate mousse cake with a scoop of cold mango compote.