After making the white chocolate mousse for Lucinda’s birthday cake last Sunday, I had one cup of cream left over. So I decided to try a little experiment. I’d had a frozen white chocolate mousse cake once at Evan’s in South Lake Tahoe, and I was thinking about trying to cook up something similar.
I figured that the one cup of cream would make just over two cups of mousse, so I chose a six-inch springform pan to start. I made a chocolate graham cracker crust for the bottom of the cake. I pressed it into the bottom of the pan and froze it.
While the crust was freezing, I made the mousse. When it was ready, I got the pan out of the freezer and put the mousse in it. Then I topped it with some mini chocolate chips and put it in the refrigerator to set. Once it is set, I’ll freeze it. Once it’s frozen I can remove the springform pan and it will be ready to serve.
So now we have something new to try after dinner tomorrow night.