Description
A silky and decadent no-bake white chocolate mousse cake layered over a chocolate cookie crust, topped with whipped cream rosettes. Perfect for special occasions or an elegant dessert treat.
Ingredients
Units
Scale
- 200g white chocolate, chopped
- 2 tbsp milk
- 1 1/2 cups heavy cream, cold
- 1 tsp vanilla extract
- 200g chocolate sandwich cookies, crushed (for base)
- 3 tbsp melted butter
- 1 tbsp powdered sugar (optional, for added sweetness)
- Whipped cream for topping
Instructions
- Combine crushed chocolate sandwich cookies with melted butter and press into the base of a springform pan. Chill for 15 minutes.
- In a heatproof bowl over simmering water, melt the white chocolate with milk, stirring until smooth. Let it cool slightly.
- In a chilled bowl, whip the heavy cream with vanilla extract (and powdered sugar if using) until soft peaks form.
- Gently fold the cooled white chocolate mixture into the whipped cream until well combined.
- Pour the mousse over the cookie base and smooth the top. Chill in the fridge for at least 4 hours, preferably overnight.
- Before serving, decorate with piped whipped cream rosettes and an optional drizzle of extra melted white chocolate.
Notes
- Ensure the white chocolate mixture is cooled before folding into the whipped cream to prevent melting.
- Use high-quality white chocolate for the best flavor and texture.
- Chill the mixing bowl and beaters for better whipped cream consistency.
- Can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg