White Chocolate Mousse Cake

Gabe Garcia Recipe By
  • Cooking and Prep: 6 h
  • Serves: 6
  • Contains:

Let me show you a dessert I fell in love with last Shavuot. This is a must-taste dessert. We will be using white chocolate, halvah, sesame seeds, and strawberries to make a simple but amazing mousse cake. Yields one 6-inch cake.

Ingredients (17)

Shortbread Cookie

White Chocolate Mousse

Hot Macerated Strawberries


Start Cooking

Prepare the Shortbread Cookie

  1. This shortbread cookies will be the base of the mousse cake. Preheat your oven to 350 degrees Fahrenheit. Line one sheet pan with Gefen Easy Baking Parchment Paper.

  2. In a large bowl, cream butter with powdered sugar and salt. Add in all-purpose flour and continue to mix until the dough just begins to form. Mix in toasted black sesame seeds until combined.

  3. Dust the counter and a rolling pin with powdered sugar. Roll out the dough to about 1/3 of an inch thick. 

  4. We recommend using a spring mold pan for the cake. We used a six inch spring form pan.

  5. Cut the dough into a circle that is the same diameter as your spring mold.  Place the dough on the removable bottom, reattach the sides, and bake in the oven for 15 to 20 minutes, or until the edges are lightly brown. Save the extra dough for cookies. Set aside and cool to room temperature.

Make the Mousse

  1. Line the inside of the mold with a piece of Gefen Easy Baking Parchment Paper.

  2. Hydrate powdered fish gelatin in one tablespoon of water for five minutes. 

  3. Place chocolate in a medium bowl. Bring half a cup of cream to a simmer in a small saucepan over a medium high heat. Remove from the heat; add the gelatin mixture and stir till fully dissolved. 

  4. Pour the cream mixture over the chocolate and whisk until the chocolate is melted and smooth. Stir in shredded halvah. Cool to room temperature.

  5. In a clean bowl whip up one cup of heavy cream to soft peaks. Fold in one third of the whipped cream in to the chocolate mixture to lighten. Using a rubber spatula fold the remaining whipped cream into the white chocolate mixture.

  6. Pour into the prepared parchment-lined spring mold and level the top. Plastic wrap and refrigerate for at least four and a half hours.

Prepare the Hot Macerated Strawberries

  1. Place strawberries in a bowl with sugar. Stir to combine. Lay plastic wrap on the top and place over a pot with one inch of simmering water. Leave for an hour. 

  2. Strain out the liquid and save the strawberries for a different use. Place the strawberries liquid in a small saucepot with vanilla extract and lemon juice. Reduce by a quarter.

Cut and Dress the Strawberries

  1. Cut some washed strawberries and dress them with the strawberry liquor.


Plate with Shredded Halvah

  1. Remove the white chocolate mousse cake from the mold and place on a plate, garnish with shredded halvah, the dressed strawberries, strawberry reduction, freeze-dried strawberries, and some berry dust.

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