Frozen White Chocolate Mousse Cake with Raspberry Sauce

Desserts 18 ingredients 8 steps
Make-Ahead Holiday
Frozen White Chocolate Mousse Cake with Raspberry Sauce
📷 stock photo

Instructions

  1. Combine crumbs and butter. (Do not use food processor.) Press evenly into bottom of a 9-inch springform pan. Refrigerate.

  2. Melt 6 ounces white chocolate in top of a double boiler, stirring until smooth. Cool slightly. Bring sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Continue boiling, without stirring, until a candy thermometer reads 238°F (soft-ball stage).

  3. Beat egg whites and cream of tartar until soft peaks form. Gradually beat hot sugar syrup into egg whites. Continue beating until mixture is stiff and glossy, about 3 minutes. Fold in warm chocolate. Refrigerate chocolate mixture until cool but not set, about 5 minutes.

  4. Whip cream, Grand Marnier, and vanilla in a large bowl until soft peaks form. Gently fold cream into chocolate mixture. Fold in remaining 2 ounces white chocolate. Pour mousse into prepared crust and smooth top. Sprinkle with pistachios. Freeze until firm, about 6 hours. Cover with plastic wrap and return to freezer.

  5. Raspberry Sauce

  6. Purée raspberries in a blender. Strain purée to remove seeds. Stir in sugar and Grand Marnier. Refrigerate sauce at least 1 hour.

  7. To Serve

  8. Remove mousse cake from freezer just before serving. Spoon sauce onto individual plates and place a slice of cake on each. Top with fresh raspberries and white chocolate shavings.