{"id":12595,"date":"2016-12-06T11:39:08","date_gmt":"2016-12-06T09:39:08","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=12595"},"modified":"2022-01-15T11:19:28","modified_gmt":"2022-01-15T09:19:28","slug":"white-chocolate-mousse-cake-with-mascarpone-and-pecan","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/white-chocolate-mousse-cake-with-mascarpone-and-pecan\/","title":{"rendered":"White Chocolate Mousse Cake with Mascarpone and Pecan"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">I&#8217;m not a huge fan of white chocolate in general, but over the past few I learned to like to a little more. Even though I always prefer dark chocolate, sometimes it&#8217;s nice to make something a little different, and this is how this followinr cake was thought of. This white chocolate mousse cake was made for a friend who really loves white chocolate, and there was no doubt her birthday cake should be white chocolate mousse cake.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">To make the cake a little bit more interesting, I also added mascarpone mouse and crunchy chocolate and pecan layer that only reveals after cutting. The base is a pecan and chocolate meringue, which makes this cake also gluten free, so it&#8217;s great for people who avoid gluten and also for Passover. If you like white chocolate mousse cake &#8211; this cake is exactly what you need \ud83d\ude42<\/p>\n<div id=\"attachment_10624\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10624\" class=\"wp-image-10624\" title=\"White Chocolate Mousse Cake with Mascarpone and Pecan\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2015\/03\/little_switzerland_cake2-s.jpg\" alt=\"White Chocolate Mousse Cake with Mascarpone and Pecan\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-10624\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p dir=\"ltr\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 19711--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">White Chocolate Mousse Cake with Mascarpone and Pecan<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For pecan and chocolate meringue:<\/h4>\n<ul>\n<li>50 grams pecans<\/li>\n<li>10 grams sugar powder<\/li>\n<li>10 grams cocoa powder<\/li>\n<li>2 large egg whites<\/li>\n<li>Pinch of salt<\/li>\n<li>50 grams sugar<\/li>\n<\/ul>\n<h4>For mascarpone mousse:<\/h4>\n<ul>\n<li>2 grams gelatin powder<\/li>\n<li>10 ml. water<\/li>\n<li>2 large egg yolks<\/li>\n<li>50 grams sugar<\/li>\n<li>30 ml. milk<\/li>\n<li>125 grams mascarpone cheese at room temperature<\/li>\n<li>125 ml. heavy cream<\/li>\n<\/ul>\n<h4>For chocolate and pecans crunchy layer:<\/h4>\n<ul>\n<li>50 grams chocolate spread ((I used Nutella))<\/li>\n<li>15 grams dark chocolate<\/li>\n<li>15 grams butter<\/li>\n<li>25 grams finely chopped pecans<\/li>\n<\/ul>\n<h4>For white chocolate mousse:<\/h4>\n<ul>\n<li>3 grams gelatin powder<\/li>\n<li>15 ml. water<\/li>\n<li>120 ml. milk<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>Pinch of salt<\/li>\n<li>1 large egg yolk<\/li>\n<li>200 grams white chocolate<\/li>\n<li>250 ml. heavy cream<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>A little whipped cream<\/li>\n<li>Whole pecans<\/li>\n<li>Crushed cocoa beans<\/li>\n<li>White chocolate discs<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Pecan and chocolate meringue: preheat oven to 170c degrees and lightly grease the pan.<\/li>\n<li>In a food processor with a steel blade put pecans, powdered sugar and cocoa powder and blend until thin powder is made.<\/li>\n<li>In a bowl of a mixer whip egg whites and salt at high speed. When white foam begins to form, gradually add the sugar and continue to whip for 3-4 minutes until you get a very stable meringue.<\/li>\n<li>Add the pecan powder into the meringue and fold gently but firmly until smooth.<\/li>\n<li>Pour the meringue onto the pan and flatten evenly.<\/li>\n<li>Bake for 15-25 minutes or until set and golden. During cooling the meringue will shrink a bit and that&#8217;s fine.<\/li>\n<li>Chocolate and pecans crunchy layer: in a small bowl, melt chocolate spread, dark chocolate and butter until melted and smooth.<\/li>\n<li>Add chopped nuts and mix until incorporated.<\/li>\n<li>Pour the mixture on a baking tray lined with parchment paper and form a 15 cm circle.<\/li>\n<li>Cool in the freezer for at least an hour, or until it is completely frozen and set.<\/li>\n<li>Mascarpone mousse: in a small bowl mix gelatin and water and set aside for 10 minutes at room temperature.<\/li>\n<li>In a heat-proof bowl, whisk egg yolks, sugar and milk until smooth.<\/li>\n<li>Cook the egg mixture over double-boiler, while whisking constantly, until mixture is airy and somewhat brighter.<\/li>\n<li>Dissolve the gelatin in the microwave and add into the mixture. Strain and add in the cheese. Beat until blended.<\/li>\n<li>In a mixer bowl, whip cream to soft peaks.<\/li>\n<li>Fold the cream into cheese mixture gently until you get a smooth mousse.<\/li>\n<li>Pour the mousse over the meringue layer and flatten the top.<\/li>\n<li>Remove the crunch from the freezer, extract from the baking paper and place in the center of the mousse, pressing it slightly downwards.<\/li>\n<li>Freeze the cake until white chocolate mousse is ready.<\/li>\n<li>White chocolate mousse: in a small bowl mix gelatin and water and set aside for 10 minutes at room temperature.<\/li>\n<li>In a small pot heat milk, vanilla and salt to a simmer.<\/li>\n<li>In a separate bowl beat the egg yolks.<\/li>\n<li>Pour about 1\/3 of hot milk onto the egg yolk, while whisking until blended.<\/li>\n<li>Return the mixture into the pan with the remaining milk and stir well.<\/li>\n<li>Cook the cream over medium-low heat, stirring with a spatula until the mixture reaches 82-84c degrees. Remove from heat.<\/li>\n<li>Dissolve the gelatin, add into the cream mix until incorporated and strain.<\/li>\n<li>Melt the white chocolate in the microwave and add into the cream. Whisk until smooth.<\/li>\n<li>Cool the mixture at room temperature for 10-15 minutes.<\/li>\n<li>Whip the cream to soft peaks and fold into the white chocolate cream.<\/li>\n<li>Pour the mousse over the crunchy layer and level the top using a palate knife.<\/li>\n<li>Freeze the cake for at least 5-6 hours, preferably overnight.<\/li>\n<li>Extract the cake from the pan.<\/li>\n<li>Decoration: transfer the whipped cream into a pastry bag fitted with Saint Honor\u00e9 piping tip and drizzle over the cake.<\/li>\n<li>Arrange pecans and sprinkle crushed cocoa beans on top.<\/li>\n<li>Arrange chocolate discs on the sides of the cake in a fan.<\/li>\n<li>Thaw the cake for 3-4 hours in the refrigerator and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">The cake can be made 5-6 days in advance and kept in the freezer, well wrapped, until serving. Add the decorations when serving.<\/li>\n<li style=\"text-align: left\">Instead of pecans you can use any other type of nut you like.<\/li>\n<li style=\"text-align: left\">After serving, keep the cake in a closed container in the refrigerator up to 4-5 days.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_10626\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10626\" class=\"wp-image-10626\" title=\"\u05e2\u05d5\u05d2\u05ea \u05e9\u05d5\u05d5\u05d9\u05e6\u05e8\u05d9\u05d4 \u05d4\u05e7\u05d8\u05e0\u05d4\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/03\/little_switzerland_cake3-s.jpg\" alt=\"\u05e2\u05d5\u05d2\u05ea \u05e9\u05d5\u05d5\u05d9\u05e6\u05e8\u05d9\u05d4 \u05d4\u05e7\u05d8\u05e0\u05d4\" width=\"800\" height=\"1219\" \/><p id=\"caption-attachment-10626\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>I&#8217;m not a huge fan of white chocolate in general, but over the past few I learned to like to a little more. Even though I always prefer dark chocolate, sometimes it&#8217;s nice to make something a little different, and this is how this followinr cake was thought of. This white chocolate mousse cake was [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33588,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1558,1594,1575,1560,1562],"tags":[1597,2872,1853,1644,1634],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>White Chocolate Mousse Cake with Mascarpone and Pecan | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/white-chocolate-mousse-cake-with-mascarpone-and-pecan\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"White Chocolate Mousse Cake with Mascarpone and Pecan | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"I&#8217;m not a huge fan of white chocolate in general, but over the past few I learned to like to a little more. 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