In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
White Chocolate Mousse Cake
When you want to make something easy for a dessert, then you cannot go wrong with this all-in-one mix mousse cake. I often split the recipe and make two smaller mousse cakes using loaf tins approximately 18cm x 9cm. I recommend using a loaf tin/s as this allows you to cut it easily when serving, and enjoy a really nice thick slice.
Preparation time: 20 minutes
Chilling time: 3 hours or overnight
400g white chocolate
8 cardamom pods – seeds only
120g double cream
200g natural yoghurt
160g coconut cream
50ml strong black coffee – cooled
3 tbsp maple syrup
150g shortbread – broken into bite-sized bits
80g dried blueberries – roughly chopped
Prepare the mould or tin
Line a 900g non-stick loaf tin with non-stick paper, allowing for a slight overlap on the edge to assist removal when chilled.
Grind cardamom seeds to a fine powder in a pestle and mortar.
Melt chocolate in a bowl set over hot water or melt via a microwave.
When melted stir in the ground cardamom and mix.
Whip cream to form soft peaks, then fold in yoghurt, coconut cream, coffee and maple syrup. Fold in the broken bits of shortbread and dried blueberries.
Now add the melted chocolate and cardamon mixture and fold together until well incorporated.
Pour into the lined tin, cover and chill in the fridge for at least 3 hours or overnight.
Decorate the top with a generous amount of fresh blueberries and cut into thick slices.
Jules Tip: If dried blueberries are not for you, omit them in the filling. I also have frozen this mousse cake for several weeks, defrosted and then decorated it.
Contributed by: Julia Toon, Jules of the Kitchen
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