White Chocolate Strawberry Mousse Cake

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Hello everyone! As I have said recently, I went on a sweet/dessert making “binge,” but because of that I have gained weight, which sucks.  Thus, I have definitely cut back on the amount of sugar I eat, but that doesn’t mean you can’t enjoy it every once in awhile. Thus, I bring you a no bake white chocolate strawberry mousse cake that I made a little while back. I got the recipe courtesy of Home Cooking Adventures. While the cake in their pictures comes out a lot prettier and even, mine still tasted good, so I’ll take solace in that lol. So indulge your sweet tooth, give it a try, and let me know how it goes!

Ingredients:

  • 9 oz crushed graham crackers
  • 6 oz melted butter
  • 7 oz white chocolate chips
  • 12 oz whipping cream
  • 1/2 tbsp gelatin powder
  • 2 tbsp cold water
  • 10 oz strawberries, hulled
  • 1/4 cup sugar
  • 1/2 tbsp gelatin powder
  • 2 tbsp cold water
  • 7 oz whipping cream
  • Fresh sliced strawberries, for decoration

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Directions:

  • Cut the 7 oz strawberries and place in a small saucepan with sugar over medium heat until sugar dissolves
  • Pour into a blender and puree
  • Dissolve 1/2 tbsp gelatin in 2 tbsp cold water and let it swell ~5min
  • Place gelatin in saucepan over low heat until it dissolves and then mix into strawberry puree
  • Let sauce cool to room temp
  • Place graham crackers into food processor and pulse until you have crumbs
  • Add the melted butter and process until fully combined
  • Push the crust into the bottom of a 8-9″ springform pan until covered
  • Refrigerate until needed
  • Dissolve gelatin in water and let swell for ~5 minutes
  • Add chocolate and 5 oz whipping cream and melt with double boiler
  • Again place swelled gelatin over low heat until dissolved and pour into white chocolate mixture and let cool
  • Whip the other 7 oz of whipping cream to stiff peaks and mix in the white chocolate mixture until well combined
  • Pour the chocolate mousse over the crust and refrigerate for ~20 min to let set
  • Whip the 7 oz whipping cream to stiff peaks and add the strawberry mixture until well combined
  • Pour over the set white chocolate mixture
  • Refrigerate 4 hours to overnight before serving
  • Use a knife (warm) to run around the edge of the pan before springing it open, then slice it up and go to town!

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