WHITE CHOCOLATE MOUSSE CAKE
A whipped cream and white chocolate mousse is chilled in a rich shortbread crust that's spread with raspberry jam for an easy, elegant no-bake cake.
Provided by My Food and Family
Categories Recipes
Time 6h50m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Mix cookie crumbs, sugar and margarine until well blended. Press firmly onto bottom of 9-inch springform pan. Refrigerate 15 min. or until firm. Spread evenly with jam.
- Microwave white chocolate, 1/4 cup of the cream and the liqueur in large microwaveable bowl on HIGH 2 min.; stir. Microwave 1 min. or until chocolate is almost melted, stirring after 30 sec. Stir until chocolate is completely melted. Cool 30 min. or until room temperature, stirring occasionally.
- Beat remaining 1-1/2 cups cream in large chilled bowl with electric mixer on medium speed until soft peaks form. (Do not overbeat.) Gently stir 1/3 of the whipped cream into white chocolate mixture until well blended. Gently stir in remaining whipped cream. Spread over jam layer. Refrigerate 6 hours or overnight. Run small knife or spatula around side of pan to loosen cake; remove side of pan. Store leftover cake in refrigerator.
Nutrition Facts : Calories 420, Fat 29 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 55 mg, Sodium 180 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 27 g, Protein 3 g
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