Mango and White Chocolate Mousse Cake
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
Shop ingredients
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Instructions
- 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.
Source
Original recipe: View Original