WHITE CHOCOLATE MOUSSE CAKE

White Chocolate Mousse Cake image

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

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Ingredients

27 square shortbread cookies, finely crushed (about 2 cups crumbs)
1 Tbsp. sugar
6 Tbsp. (3/4 stick) margarine or butter, melted
1/2 cup seedless raspberry jam
9 oz. BAKER'S White Chocolate, broken into pieces
1-3/4 cups whipping cream, divided
2 Tbsp. orange-flavored liqueur

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