My moist sponge cake recipe with a white chocolate mousse cake filling will surely be a crowd-pleaser! You can try to use an egg white separator to ensure that no egg yolks get into the egg whites.

To make two to four servings (about 2 cups of mousse), you’ll need: Melt the chocolate chips in the microwave in 30-second ...

Carefully spoon or pipe the white chocolate mousse over the raspberry layer, filling the glasses. Repeat the layers to get the trifle effect. Refrigerate the mousses for at least 30 minutes to set.

Put all ingredients together in a pot and cook on medium heat until reduced by half. Put in blender and purée until smooth and thick. Cool down sauce.

The recipe calls for two types of white chocolate. The first, used in the mousse, is “real” white chocolate – often labelled as couverture. It’s made with cocoa butter and the packaging ...

Add gelatin to the mixture along with melted white chocolate. Mix the white chocolate mousse and mango confit. Place into a mold and keep in the freezer for 4 hours. When ready, pour the mango glaze ...

This choose-your-own-adventure cake from chef Tom Douglas lets you pick between milk, dark, or white chocolate for the rich mousse filling. The buttercream frosting can also be made in one of ...

This vegan chickpea chocolate mousse is easy to make and full of rich dark chocolate flavor. Serve this dessert with ...

Fold into the chocolate and egg white mixture. Spoon the mousse into a disposable piping bag and pipe into the cake lined rings, until the mousse comes three-quarters of the way up the sponge.

Instead, try a decadent chocolate mousse recipe, and avoid using your oven altogether. All you need is a simple double-boiler set up on the stove, and Food & Wine's guide to preparing the perfect ...