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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Fruit Tart

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I haven’t posted in a while because I have been traveling over the past few weeks, but decided it was time to post something again.  Every year my family does a joint dinner, where we all cook a dish (appetizer, main, side/vegetable, dessert).  They are assigned randomly, but we do it so that you get all 4 before we go around again.  This year was the start of a new cycle and lo and behold, I drew dessert.  Not exactly my forte, as you notice, most of the desserts on here are courtesy of my sister.  But, if nothing else, I am up to a challenge.  So I couldn’t decide what to make (leaning between a creme caramel and fruit tart), but I kept coming back to a fruit tart and just decided to go for it. I got the recipe from here.  In the end I think it turned out pretty good and it looked pretty too, which is always a plus.

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Ingredients:

  • Quiche/tart pan with removable bottom
  • 1/2 cup confectioners’ sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 sticks unsalted butter, softened and sliced
  • 8oz package cream cheese, softened
  • 3/4 cup granulated sugar, separated
  • 1 tsp vanilla extract
  • Fresh strawberries
  • Fresh kiwi
  • 1 can peaches
  • 1 oz can frozen limeade concentrate, thawed
  • 1 tbsp cornstarch
  • 1 tbsp fresh lime juice

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Directions

  • For the crust, combine the confectioners’ sugar, flour, and butter in a food processor
  • Press the dough into the tart pan filling the bottom and into the ridges, making sure it is as even as possible
  • Bake at 350 degrees for 10-12 minutes until lightly brown
  • Filling: Whip the cream cheese, 1/2 cup sugar, and vanilla together until smooth and even
  • Spread the filling over the crust evenly
  • Cut the strawberries and kiwi into thin slices
  • Arrange the strawberries, kiwi, and peaches to your liking on the tart
  • To make the glaze, combine the limeade, cornstarch, 1/4 cup sugar, and lime juice in a small saucepan over medium heat
  • When it is clear and thick (stirring occasionally), let it cool for a minute or 2
  • Brush the glaze over the tart and refrigerate until ready to serve

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