White Chocolate Mousse Cake - Kraft Recipes Top
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White Chocolate Mousse Cake

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Total Time

12 servings

A whipped cream and white chocolate mousse is chilled in a rich shortbread crust that's spread with raspberry jam for an easy, elegant no-bake cake.

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What You Need

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Make It

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  • Mix cookie crumbs, sugar and margarine until well blended. Press firmly onto bottom of 9-inch springform pan. Refrigerate 15 min. or until firm. Spread evenly with jam.
  • Microwave white chocolate, 1/4 cup of the cream and the liqueur in large microwaveable bowl on HIGH 2 min.; stir. Microwave 1 min. or until chocolate is almost melted, stirring after 30 sec. Stir until chocolate is completely melted. Cool 30 min. or until room temperature, stirring occasionally.
  • Beat remaining 1-1/2 cups cream in large chilled bowl with electric mixer on medium speed until soft peaks form. (Do not overbeat.) Gently stir 1/3 of the whipped cream into white chocolate mixture until well blended. Gently stir in remaining whipped cream. Spread over jam layer. Refrigerate 6 hours or overnight. Run small knife or spatula around side of pan to loosen cake; remove side of pan. Store leftover cake in refrigerator.

Special Equipment Needed

Please use alcohol responsibly.

Size Wise

Enjoy a serving of this rich and indulgent treat on special occasions.


Prepare as directed, omitting liqueur.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 420
Total fat 29g
Saturated fat 14g
Cholesterol 55mg
Sodium 180mg
Carbohydrate 35g
Dietary fiber 0g
Sugars 27g
Protein 3g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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