No-Bake White Chocolate & Dark Chocolate Mousse Cake 😍
Ingredients:
Crust:
1 ½ cups chocolate cookie crumbs
½ cup unsalted butter, melted
2 tbsp granulated sugar
White Chocolate Mousse:
8 oz white chocolate, chopped
1 ½ cups heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Dark Chocolate Mousse:
8 oz dark chocolate, chopped
1 ½ cups heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Garnish:
Shaved white chocolate
Shaved dark chocolate
Fresh raspberries (optional)
Directions:
Prepare the Crust: In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press the mixture into the base of a 9-inch springform pan. Refrigerate for at least 30 minutes to set.
Make the White Chocolate Mousse: In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave in short bursts. Once melted, let it cool to room temperature. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Gently fold in the cooled white chocolate until well combined. Spread the white chocolate mousse evenly over the chilled crust. Refrigerate for 1 hour.
Make the Dark Chocolate Mousse: Melt the dark chocolate in the same manner as the white chocolate. Let it cool to room temperature. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the cooled dark chocolate until smooth and creamy. Carefully spread the dark chocolate mousse over the white chocolate layer.
Refrigerate for at least 4 hours or overnight to set.
Serve and Garnish: Once fully set, release the springform pan and transfer the mousse cake to a serving plate. Garnish with shaved white and dark chocolate, and fresh raspberries if desired.
Enjoy: Slice and indulge in this rich, creamy, and decadent mousse cake.
Prep Time: 45 minutes | Cooking Time: 0 minutes | Total Time: 5 hours | Kcal: 350 kcal per slice | Servings: 12
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