How to make cute white chocolate mousse cake with rose jelly for March 8th

How to make White Chocolate Mousse Cake with Rose Jelly

• 1

  Making the mousse cake base

  Crush 250g of biscuits finely, then mix well with 80g of melted butter and 2 teaspoons of condensed milk.

  Line the detachable round mold with parchment paper, then evenly spread the biscuit mixture into it.

  Use a spoon or cup to press firmly so that the mixture is tightly packed into the mold, then place it in the refrigerator for 15 minutes.

  

  

  

  
• 2

  Whisk the egg yolk

  Place 1 egg yolk and 2 teaspoons of sugar into a bowl. Use a whisk to mix until the mixture turns light yellow and the sugar is completely dissolved.

  Next, add 140ml of unsweetened fresh milk and continue whisking until smooth.

  

  
• 3

  Heat the milk and egg mixture

  Place a pot on the stove, add a little vanilla extract to the milk and egg mixture, then bring to a boil over medium heat for 3 minutes.

  

  
• 4

  Melt the white chocolate

  Chop 75gr of white chocolate into small pieces, then add them to the milk and egg mixture. Stir until the chocolate is completely melted.

  Dissolve 1.5 tablespoons of gelatin with a little hot water, then add it to the bowl with the milk and egg mixture along with 1 teaspoon of rose essential oil. Stir the mixture once more until well combined.

  

  

  
• 5

  Mix the chocolate mousse mixture

  In a new bowl, add 200ml whipping cream, use a mixer to whip until stiff peaks form, with clear ridges, and the whisk stands upright without drooping is ideal.

  Pour the cooled chocolate mixture through a sieve into the bowl of whipping cream. Use a flat spatula to gently fold the mixture from the bottom to the top. Bring the spatula down to the bottom of the bowl, lifting the heavier ingredients up and folding them to the side. Continue this process until the mixture is well combined.

  Tips for quick whipped cream:

  • Use cold fresh cream, at least 30% fat.
  • Keep the bowl and whisk cold throughout the whipping process by placing them in a basin of ice water. It’s best to use a metal bowl.
  • Alternatively, place the bowl and whisk in the freezer for at least 15 minutes before whipping the cream.

  

  

  

  
• 6

  Pour the mousse into the mold

  Evenly spread the mousse mixture into the cake mold, then place it in the refrigerator for 45 minutes.

  

  
• 7

  Make the rose jelly

  Mix 1 tablespoon of gelatin (about 10gr) with a little hot water until dissolved.

  Place a pot on the stove, add 400ml of water, 2 tablespoons of sugar, the gelatin water, and 2 teaspoons of rose essential oil, then stir well until the sugar dissolves.

  Next, add 1 teaspoon of rose syrup and continue stirring until the mixture boils for 3 minutes, then turn off the heat and let it cool.

  

  

  
• 8

  Completion

  Evenly place a little dried rose on top of the cake, then slowly pour the cooled jelly mixture over it.

  Put the cake in the refrigerator for 2 hours to finish.

  

  
• 9

  Final Product

  The mousse cake is visually appealing with a lovely pink color, each spoonful is cool with a crispy jelly layer, rich whipped cream, and a delicious crumbly cookie base.