Mango and White Chocolate Mousse Cake recipe
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Ingredients
- 3 ounces white chocolate 3 tablespoons heavy whipping cream ¾ cup heavy whipping cream 1 cup chopped fresh mango 1 teaspoon white sugar 1 tablespoon hot water 1 (.25 ounce) package unflavored gelatin
Nutrition Info
- 171.2 caloriescarbohydrate: 11 gcholesterol: 40.4 mgfat: 13.7 gfiber: 0.4 gprotein: 2 gsaturatedFat: 8.5 gservingSize: -sodium: 22.2 mgsugar: 9.8 gtransFat: : -unsaturatedFat: : -
Directions Mango and White Chocolate Mousse Cake
Directions
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Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.
Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
Combine mango and sugar in a food processor, puree until smooth. Pour into a bowl, fold in melted white chocolate mixture and whipped cream.
Place hot water in a small bowl. Sprinkle gelatin on the water, allow it to melt 1 minute.
Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.