Mango and White Chocolate Mousse Cake
White chocolate, mango, and whipped cream create a light and elegant dessert.
- Serves: 1 person
- 3ounces white chocolate
- 3tablespoons heavy whipping cream
- ¾cup heavy whipping cream
- 1cup chopped fresh mango
- 1teaspoon white sugar
- 1tablespoon hot water
- 1(.25 ounce) package unflavored gelatin
Step 1Place 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.
Step 2Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
Step 3Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.
Step 4Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.
Step 5Pour 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.