Simon Pearce combines art, delicious food and the slow, yet endearing way of life in Vermont.
After a recent visit to Simon Pearce Restaurant, The Mill and also trying my hand at glassblowing in the showroom, I discovered my talents lie in sipping wine from a beautifully crafted Simon Pearce wineglass rather than creating a tumbler from scratch. 
Leaving the fine art of glassblowing to the professionals, I have opted to return to my kitchen and try this delicious White Chocolate Mousse Cake.
Outside of this delicious, highly decadent cake, Simon Pearce is a great place to enjoy handmade gnocchi, fresh prawns from local fisheries and of course, those highly addictive Irish scones – pop!
Simon Pearce
Be sure to get Simon Pearce’s lifestyle and cookbook, A Way of Life, so you may enjoy the recipes always and where proceeds go towards Downs Syndrome Research.
PrintWhite Chocolate Mousse Cake
- Total Time: 4 hours 40 minutes
- Yield: 1 mousse cake 1x
Description
Indulge in a smooth and creamy White Chocolate Mousse Cake, featuring a rich chocolate wafer crust and a luscious white chocolate mousse filling.
Ingredients
- 8 oz. chocolate wafers
- 3 oz. butter, melted
- 16 oz. white chocolate
- 3/4 cup sugar
- 4 eggs, separated
- Pinch of salt
- 3 cups heavy cream
- 2 1/2 tablespoons White Crème De Cocoa
Instructions
- Preheat the oven to 350°F (175°C). Butter the sides only of a 10-inch springform pan.
- In a food processor, crumble the chocolate wafers by pulsing the machine until you have very fine crumbs. Transfer the crumbs to a bowl and add the melted butter. Mix until well combined.
- Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool completely.
- In a double boiler, melt the white chocolate, stirring occasionally until smooth. Remove from heat and let cool slightly.
- In a large bowl, beat the egg yolks with the sugar until pale and thick. Gradually add the melted white chocolate, mixing until smooth.
- In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture.
- In a separate bowl, whip the heavy cream until soft peaks form. Add the White Crème De Cocoa and continue to whip until stiff peaks form.
- Fold the whipped cream into the chocolate mixture until fully incorporated.
- Pour the mousse over the cooled crust in the springform pan, smoothing the top with a spatula.
- Refrigerate the cake for at least 4 hours, or until set. Serve chilled.
Notes
Ensure the chocolate wafers are finely crumbled for a smooth crust. Let the white chocolate cool slightly before mixing with egg yolks to prevent curdling. The cake needs to chill for at least 4 hours to set properly. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30
- Sodium: 150
- Fat: 30
- Carbohydrates: 40
- Fiber: 1
- Protein: 6
- Cholesterol: 120
Frequently Asked Questions
What type of white chocolate should I use for the mousse?
Use high-quality white chocolate with a cocoa butter content of at least 30% for the best flavor and texture in your mousse.
How do I achieve the right consistency for the mousse before layering it in the cake?
Make sure to gently fold the whipped cream into the melted white chocolate until just combined, ensuring you preserve the light, airy texture.
Can I substitute any ingredients for the cake base?
While it’s best to stick to the specified ingredients, you can use almond flour instead of regular flour for a gluten-free option, but this may alter the cake’s texture.
Do you bake the filling once it’s in the pan/crust? Since there are eggs in the recipe for the filling, I would assume you do.