9 Jun 2017

Mango White Chocolate Mousse Cake

Over the years I have made so many mango desserts and still every mango season I am tempted to try something new! Mango is one of my favorite fruits and it's the kind of fruit that tastes great no matter what you do with it!


Mango White Chocolate Mousse Cake

So this time, I wanted to make this mango white chocolate mousse cake and it turned out to be a huge hit! Everybody whom I shared it with, totally loved it. Although, the adults did not not prefer the biscuit base but the kids enjoyed it! Next time I make this, I'm going to serve it in individual bowls without the biscuit layer!! 


Mango White Chocolate Mousse Cake

I have already made an eggfree mango mousse cake where I've used a chocolate cake base and mango mousse. This tastes completely different with the white chocolate mousse and biscuit layer! The white chocolate is so soft and smooth and silky and completely melts in your mouth! If you don't want to use the biscuit layer, you can use a cake as the base layer too. 


Mango White Chocolate Mousse Cake


MANGO WHITE CHOCOLATE MOUSSE CAKE
Preparation time 1 hr | Cooking time 8 mins | Setting time 6 hrs | Serves 10
Adapted from here

Ingredients


For the biscuit base
  • Biscuits - 250 gms (I used marie biscuit)
  • Butter - 90 gms
For the white chocolate mousse
  • White chocolate - 200 gms
  • Whipping cream - 350 gms (divided)
  • Gelatin - 1 tbsp (check notes for agar agar)
  • Water - 4 tbsp
For the mango layer
  • Mango - 300 gms
  • Sugar - 1/4 cup
  • Gelatin - 1 tbsp (check notes for agar agar)
  • Water - 4 tbsp
Mango White Chocolate Mousse Cake

Some other Mango Recipes

Mango Whie Chocolate Mousse Cake

Method

Grease an 8 inch round springform pan and set aside.

For the biscuit layer
1. Melt the butter and set aside. Break the biscuits and add it to a blender. Blend till it's powdery. 

2. Scrape the sides of the blender and add the melted butter. Blend again till the butter is well mixed with the biscuits.

3. Transfer the biscuits to the greased pan and press well. 

4. Refrigerate till we finish the next step.


Mango White Chocolate Mousse Cake

For the white chocolate mousse layer
1. Sprinkle the gelatin on 4 tbsp of water and set aside for 5 minutes. Then heat the gelatin for 30 seconds in a microwave until it's a clear solution. 

2. Take the white chocolate in a heat proof bowl and add 150 gm of cream to it. Place it on top of another vessel with little water in it (double boiling) and melt the chocolate.

3. Add the clear gelatin to the melted chocolate and mix well. Set aside to cool completely. (*check notes)

4. Now take the remaining cream and beat until stiff peaks are formed. 

5. Add the cooled white chocolate to it and beat again till it's well combined.

6. Pour this mixture over the biscuit base, spread well and tap lightly and refrigerate for atleast 20-30 before adding the next layer.


Mango White Chocolate Mousse Cake

For the mango layer
1. Sprinkle the gelatin on 4 tbsp of water and set aside for 5 minutes. Then heat the gelatin for 30 seconds in a microwave until it's a clear solution. Se aside to cool slightly.

2. Take the chopped 300 gms of mangoes in a blender along with sugar and blend to a paste.

3. Add the gelatin and blend again till it's well mixed. 

4. Pour this over the partially set white chocolate mousse and spread well.
5. Cover and let it set in the refrigerator for 6 hours minimum. I left it overnight.

6. Once it's set, loosen the sides of the cake and then remove the ring gently, garnish, cut and enjoy!


Mango White Chocolate Mousse Cake

Notes
1. While making the biscuit layer, make sure the butter is well mixed with the biscuits. 
2. After adding the gelatin to the melted white chocolate, the white chocolate should cool completely before adding to the whipped cream. But if you leave the white chocolate to cool slowly, it will start to set since we've already added gelatin to it. So, stay close to the white chocolate mixture, keep stirring it, until it's cool. Make sure you don't let it set before adding to the whipped cream.
3. You can also melt the chocolate using a microwave instead of a double boiler. White chocolate is a bit finicky so melt in short bursts and mix thoroughly each time.

4. If using agar agar - Please note, I have not tried this recipe with agar agar, so use your own discretion. This is only a suggestion.

Read the full instructions above to understand the recipe and then read how to use agar agar. 
Use the same amount of agar as the gelatin, although you might need more water than 4 tbsp to dissolve the agar (you might need up to 1/2 cup water). 
For the white chocolate layer - Add the agar to water and heat it well. Agar agar needs a rapid boil to activate. Simultaneously, melt the white chocolate. Add the agar solution to the white chocolate (before removing from the double boiler) and cook the white chocolate mixture and agar well. While cooling, agar sets very very quickly. You need to be extra cautious as you wait for the white chocolate to cool down before adding to the whipped cream. Keep stirring to avoid the agar from setting. Work quickly!
While making the mango layer - As mentioned above mix the agar with water and heat the agar well. Then add the mango puree to a sauce pan, add the heated agar to the mango puree and cook the mango puree. Then procced as mentioned in the instructions.



Until next time,
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3 comments:

  1. Wow-Pow. Can I have a slice piece. Knee wobbling, I love mango desserts.

    ReplyDelete
  2. What brand of gelatin do u recommend?

    ReplyDelete
    Replies
    1. I buy whichever brand I find in the supermarket. I have used bakers, eagle, gold key and many more.

      Delete

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