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White chocolate mousse cake served in slices
Creamy and light white chocolate mousse cake

White Chocolate Mascarpone Mousse Cake

Author: Flavelo
Recipes Cakes and Desserts
Mousse means 'foam' in French, and this cake stays true to its name. The sweetness of the white chocolate is tempered by the more neutral, creamy flavor of mascarpone, resulting in a sophisticated, not overly cloying, treat. Air bubbles introduced via whipped cream give the texture a lightness that almost melts on the tongue.
🕒 Prep Time 30 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 10 servings
🔥 Calories 520 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Springform Pan
  • Whisk
  • Double Boiler
  • Spatula

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Prepare the base: crush cookies into fine crumbs, mix with melted butter, and press into the bottom of the pan. Refrigerate.

Tip: The finer the crumbs, the better the crust holds together when cut.
2 ✓

Melt the white chocolate over a double boiler, then let cool to lukewarm. Mix the mascarpone until smooth with the sugar and vanilla.

Tip: Mascarpone shouldn't be ice cold, or the melted chocolate will seize into hard shards when added.
3 ✓

Bloom the gelatin in the water, then warm until liquid. Stir into the melted chocolate, then fold this mixture into the mascarpone.

Tip: This order ensures the gelatin distributes evenly throughout the thick cream.
4 ✓

Whip the heavy cream to medium peaks. Fold gently into the mascarpone base in several batches.

Tip: Don't mix aggressively, or you'll break the foam and get a flat, dense cake.
5 ✓

Spread the cream over the cookie base and refrigerate for at least 4 hours.

Tip: Leave on the counter for 30 minutes before serving to let the chocolate flavor bloom (cold suppresses flavor).

Recipe FAQ

Can I use gelatin sheets instead of powder?
Yes, 1 packet (approx 2.5 tsp) of powder equals about 4 sheets. Soak in cold water, squeeze out excess, then melt in warm liquid.
How long does it keep?
2-3 days in the fridge, but it's best fresh (after setting) as the texture can change over time.

Ingredients

  • 8.8 oz White Chocolate
  • 1 3/4 cups Heavy Cream (cold)
  • 8.8 oz Mascarpone (room temperature)
  • 1/2 cup Powdered Sugar
  • 1 tbsp Gelatin Powder
  • 1/4 cup Water
  • 1 tsp Vanilla Extract
  • 7 oz Oat Cookies or Shortbread
  • 3.5 oz Butter (melted)