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Decorated Lychee White Chocolate Cake
Refreshing dessert with exotic lychee and creamy white chocolate

Lychee & White Chocolate Mousse Cake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
This cake brings Far Eastern elegance to your kitchen. The floral, rose-like aroma of lychee (the 'divine fruit') pairs perfectly with the buttery sweetness of white chocolate. A touch of lime acidity balances the flavors, ensuring the dessert is vibrant and refreshing rather than overly sweet.
🕒 Prep Time 30 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Blender or Food Processor
  • Double Boiler (Saucepan + Metal Bowl)
  • Springform Pan
  • Sieve
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Blend the lychees into a smooth purée. Add a drop of lime juice to brighten the flavors if desired.

Tip: If the lychees are very juicy, strain off some liquid to prevent thinning the mousse too much.
2 ✓

Break the white chocolate into a metal bowl and melt over simmering water (double boiler). Remove from heat when half-melted and stir until smooth.

Tip: The chocolate should be fluid, not hot. White chocolate scorches at lower temperatures than dark chocolate.
3 ✓

Sprinkle the gelatin over the water in a small bowl. Let it bloom for 5 minutes, then microwave briefly (10-15 seconds) until liquid.

Tip: Do not boil the gelatin.
4 ✓

Press the ricotta through a sieve to remove lumps, then whisk it with the lychee purée, powdered sugar, and lukewarm melted chocolate.

Tip: Sieving the ricotta is key for a silky texture.
5 ✓

Whisk the dissolved liquid gelatin into the cheese base.

Tip: Temper the mixture: stir a spoonful of the cheese base into the warm gelatin first to prevent clumps.
6 ✓

Whip the cold heavy cream to soft peaks and gently fold it into the mixture.

Tip: Don't whip the cream until stiff; soft peaks ensure a mousse-like consistency.
7 ✓

Place the sponge cake layer in the mold, spread the mousse over it, and chill for at least 4 hours.

Tip: Top with fresh lychees and white chocolate shavings before serving.

Recipe FAQ

Can I use canned lychees?
Yes, especially in winter. Just drain them thoroughly!
Why did the white chocolate seize?
Water likely got into it, or it was overheated. Melt it slowly and gently.

Ingredients

  • 7 oz Lychees (peeled and pitted, or canned)
  • 7 oz High-Quality White Chocolate
  • 1 1/4 cups Cold Heavy Cream
  • 1 cup Ricotta or Smooth Cream Cheese
  • 1 packet Gelatin Powder (or 4 sheets)
  • 1/2 cup Powdered Sugar
  • 1/4 cup Water
  • 1 pc Pre-made Sponge Cake Layer (9-inch)
  • 1 tbsp Lime Juice (optional but recommended)