A delicate and elegant dessert is made with white chocolate, mango, and whipped cream.
| Prep Time: | 15 mins |
| Cook Time: | 3 mins |
| Additional Time: | 3 hrs 1 mins |
| Total Time: | 3 hrs 19 mins |
| Servings: | 8 |
| Yield: | 1 9-inch 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
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.
Nutrition Facts
| Calories | 171 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 9 g |
| Sodium | 22 mg |
| Sugars | 10 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made this exactly as directed, even using high quality Ghirardelli white chocolate. My mango wasn’t the juiciest mango, but it was ripe, the flesh was a nice bright yellow-orange colored and it was tasty. When I added the chocolate/cream mixture to the pureed mango, the texture got kind of strange and curdled looking, but I continued on with folding in the whipped cream and beating in the softened gelatin. I poured this into the 9″ spring form pan like the recipe stated, and the mixture barely covered the bottom of the pan! I then proceeded to scrape it out of the spring form pan and put it into two martini glasses. All I can think of is that something got lost in translation with this recipe. The pan size is definitely not right, and I’m really not sure why this is even called a “cake”. What I was expecting was a nice, sweet fluffy mango mousse, but what I ended up with was two glasses of a very unpleasant looking glop. After it set, I tasted a spoonful to see if I could get past the strange curdled texture and unpleasant color (it turned a light brown color), but I couldn’t even send it down. These were supposed to be dessert to our Valentine’s Day dinner, and they went straight down the garbage disposal. Sorry for the harsh review, but it really was inedible!