This beautiful dessert looks like it might be hard to make but don’t be fooled. It is really quite easy. Impress someone you know this weekend with a slice. Light and creamy with a sesame twist and a hint of citrus.
White Chocolate mousse cake makes a great dessert with citrus
This dessert has the finest crust with crushed sesame and the lightest of white chocolate mousse on top. I love this dessert. It really does make a great make-ahead dessert great for dinners and birthdays.
Best White Chocolate for making white mousse
When buying white chocolate for a dessert like this it is best not to buy chocolate melts. Go for chocolate that contains cocoa butter. Chocolate melts are made with vegetable fats. Melts don’t have any of the real stuff, cocoa butter, that comes from the cocoa bean. You will find melts much sweeter than a good quality white chocolate. Read the labels. Better white chocolate generally comes in a bar rather than in small pellets.
What you will need to make this dessert
- I make these in a rectangular tin. You could also make it in around 20 cm (8 in) tin. You will need a cake tin sprayed or buttered and lined with baking paper. I used a 24 x18 cm (9.5x 7 inch) rectangle tin. Spray the tin with oil spray then line so that the baking paper is overhanging the sides. The paper can be used to lift the finished mousse out of the tin. I like a square dessert. How about you?
- I’ve used Yuzu to flavour the curd to go with this mousse. I buy it in a small bottle of about 200 ml. Yuzu is a juice ( and fruit) used in Japanese cooking. The citrus kick is quite an unusual flavour but if you can’t find any use lime or lemon juice.
- The curd has a little cornflour in it to stabilise it and make it very easy to make without it splitting.
Tips for making White chocolate mousse cake
- Although there is cream cheese and chocolate in this dessert it seems very light due to the last-minute addition of egg whites beaten till light and fluffy. One of the tricks to making a smooth mousse is to make sure the whites are only beaten to soft peak. When eggwhites are beaten for too long without the addition of sugar, they start to separate and look like scrambled egg. When beating eggwhites sugar is a stabilizer and saves them from separating if beaten too long. So, just beat till white and light and the whisk leaves a trail in the mix when lifted.
- You will see there is no added sugar in the chocolate mousse mixture, to keep it from becoming too sweet.
- When soaking gelatine only soak in cold water just till softened, then squeeze out the excess water and use or set aside for later.
- Make sure you soak the gelatine first and then dissolve in warm cream
- The base is absolutely delicious and quite moreish with the addition of roasted then crushed sesame seeds. Use a pestle and mortar, a spice grinder or a food processor to break them down a little before using.
Glass biscuits make this look special
Finally, it has a two ingredient sugar biscuit to serve with it. This is a restaurant trick and you’ll be surprised how easy it is
1. Plop some glucose on a lined tray 2. Sprinkle it with white and black sesame
3. Put it into a 180 C oven and bake for around 8-10 minutes
Try these other white chocolate dessert recipes:
White Chocolate Buttermilk cake
White Chocolate Strawberry tart
White Chocolate Mousse Cake with Yuzu and Black Sesame
This is a light "cake" with a lovely biscuit base. It's not too sweet and makes an impressive dessert to make ahead. Learn how to make the black sesame crisps too- it's easy!
Prep Time30 mins
fridge time3 hrs
Total Time3 hrs 30 mins
Servings: 10 serves
Equipment
- food processor
- stand or hand held mixer
- spice grinder or pestle and mortar
Ingredients
Base
- 200 gm rice cookies or another gluten free biscuit
- 20 gm almond meal
- 25 gm sesame seeds, ground white/black toasted and crushed (spice grinder)
- 1/2 teaspoon cinnamon
- 100 gm butter melted
Chocolate Mousse filling
- 200 gm white chocolate melted
- 250 gm cream cheese
- 100 gm egg white approx 3-4
- 1 teaspoon vanilla extract
- 2 sheets gelatine 8 gm total titanium or gold
- 80 ml lemon juice 4 Tablespoons
Yuzu Curd
- 200 ml yuzu juice 3/4 cup/ or lime/ lemon juice
- 185 gm caster sugar
- 1 Tablespoon lemon or lime zest very finely grated
- 3 eggs
- 125 gm butter unsalted
- 2 Tablespoon cornflour
- 2 Tablespoon water
Glass biscuits
- 50 gm glucose syrup
- 20 gm sesame seeds black and or white
- 20 gm white chocolate grated
Instructions
- You will need a cake tin sprayed or buttered and lined with baking paper. I used a 24 x18 cm (9.5x 7 inch) rectangle tin. Spray the tin with oil spray then line so that the baking paper is overhanging the sides. The paper can be used to lift the finished mousse out of the tin
- Melt the butter and set aside. Blitz the biscuits making fine crumbs. Mix these with the almond meal (flour) and the sesame seeds (ground) and cinnamon.
- Stir the butter into the crumbs till combined. Line the bottom of the tin with crumbs and push into the bottom of the tin firmly. Put into the fridge and chill.
Chocolate mousse
- Soak the gelatine leaves in cold water till they are just soft. Squeeze out the excess water and set aside.
- Heat the 50 ml of cream in a pot or in a bowl in the microwave until warm ( not boiling). Add the gelatine and stir till it is dissolved. Set aside and don't refrigerate.
- Beat the cream cheese in the bowl of a mixer. Meanwhile, melt the white chocolate over a double boiler or in a boil in the microwave till just melted. Add the gelatine cream and the white chocolate to the softened cream cheese with the lemon juice and beat well together till combined and light.
- Push the mixture into a bowl through a fine sieve to get rid of any lumps.
- Beat the egg whites in a clean grease-free bowl till just holding soft peaks, and fold them through the cream cheese mixture in two additions.
- Use a spatula to scrape the white chocolate mixture into the cake tin and smooth the top over till flat. Cover and refrigerate for 3 hours or overnight is best
Yuzu Curd
- Mix the cornflour with water.
- Put the juice, lemon zest, sugar, butter, cornflour water and eggs into a pot and stir over medium heat till thickened. I like to put the curd into a piping bag and chill.
Glass biscuit
- Set the oven to 170 C / 340 F.
- Put a Tablespoon of glucose onto a tray lined with paper. Sprinkle with black and white sesame seeds. Continue leaving a large space between each spoon. You may get 4 or so spoons on a tray
- Bake in the oven till just starting to bubble. Let them sit till set. Use a spatula to put onto a cake rack.
- To serve. Remove the mousse from the tin by lifting it up by the paper. Cut in half and then into 5 making 10 slices. Serve each slice with yuzu curd and a glass biscuit.
Notes
When beating egg, don’t over whip. Just till soft white peaks. Over mixing can make lumpy scrambled whites You can paint th bottom of the bowl with a little reduced (cooked down till thickened) raspberry couli and decorate with rose petals and extra sesame seeds and grated white chocolate. Nutrition Information Servings per tart: 10.00 Serving size: 150.00 g Average Quantity per 100 g
- Energy 2300 kJ 1540 kJ
- Protein 8.4 g 5.6 g
- Fat, total 38.4 g 25.6 g
- –Â saturated 23.9 g 16.0 g
- Carbohydrate 42.5 g 28.3 g
- –Â sugars 37.0 g 24.6 g
- Sodium 229 mg 153 mg
This looks like a dessert from a 5-star restaurant! Beautiful plating too, Tania.
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Thanks Angie. I have had it on the menu at the restaurant I work in!