Key Lime White Chocolate Mousse Cake Recipes

WHITE CHOCOLATE LIME MOUSSE CAKE

Steps:

• In a large bowl, combine the gingersnaps, sugar and butter; press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside. , In a microwave-safe dish, sprinkle gelatin over lime juice. Let stand for 1 minute. Microwave on high for 10-20 seconds; stir until gelatin is dissolved. Set aside. , In a microwave, melt chocolate with 1/2 cup cream; stir until smooth. Cool slightly; stir in dissolved gelatin. , In a large bowl, beat cream cheese and sugar until smooth. Gradually add chocolate mixture and lime zest and mix well. , In another large bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over the crust. Cover and chill overnight. Refrigerate leftovers.

WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Make the white chocolate mousse first, so it has time to chill. Or better yet, make this mousse in advance! It can be made 1-2 days ahead of time.
• Add the white chocolate chips and 1/2 cup heavy cream in a medium-sized, heat-proof bowl. Heat for 60-75 second in the microwave, then let the mixture sit for a minute. Stir until combined with a rubber spatula. The white chocolate should be completely melted, and the mixture should be smooth. If you don't have a microwave, you can also use a double boiler. Set aside.
• Add 1 cup of heavy cream, powdered sugar, vanilla extract, and a pinch of fine salt in a large bowl or the bowl of a stand mixer fit with a whisk attachment.
• Mix on medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edge of the bowl. The whipped cream should be thick and able to keep its shape. This usually takes about 2 1/2 to 3 minutes in my stand mixer.
• Gently fold half of the whipped cream into the white chocolate cream mixture using a rubber spatula. Use the spatula to swoop around the sides of the bowl and pull through the center like I show in the video of this recipe. Fold in the remaining whipped cream. Be careful not to over-mix the mousse, or it will become deflated and lose its structure.
• Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours.
• Preheat oven to 325°F. Line and grease four, 7-inch pans or three, 8-inch cake pans with parchment rounds.
• Add the unsalted butter and granulated sugar into the bowl of a stand mixer. Mix together on a high speed with a whisk attachment for a few minutes. Scrape down the sides of the bowl as needed with a rubber spatula. The mixture should become lighter in color as air is whipped into it.
• Add in the room temperature egg whites and mix at a medium speed until they're incorporated.
• Whisk together the cake flour, baking powder, and salt into a separate bowl.
• Add half of the dry ingredients into the butter mixture and mix on a low speed until incorporated.
• Add the sour cream, oil, and vanilla extract and mix at a low speed until combined. Scrape the sides and bottom of the bowl as needed.
• Mix in the remaining dry ingredients on a low speed.
• Divide the batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans to make sure my layers bake up to be the same height.
• Bake for 37-40 minutes, or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.
• Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
• Place the cake layers into the freezer for 45 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
• Use a serrated knife to level the tops and trim the sides to remove any caramelization.
• While the cake layers bake and cool, make the white chocolate buttercream frosting.
• Beat the butter on a low speed for 30 seconds with a paddle or whisk attachment until smooth.
• Add in the vanilla extract and salt and beat on a low speed.
• Slowly add in the powdered sugar and mix on a low speed. Add in the heavy cream halfway through to make the frosting easier to mix.
• Mix in the melted and cooled white chocolate on a low speed and scrape down the sides and bottom of the bowl with a rubber spatula as needed.
• Continue to mix until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
• Stir by hand with a rubber spatula to make the frosting extra smooth, then place the frosting in a large piping bag. Seal the top of the bag with a rubber band or clip and cut an opening that's about 3/4 inch wide at the base of the bag. Set aside.
• Stack and frost the cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
• Pipe a ring of buttercream around the perimeter of each cake layer, then spread an even layer of white chocolate mousse inside the ring. Use about 1/3 of the mousse between each layer if you have 4 cake layers. If you have 3 cake layers, use 1/2 of the mousse between each layer.
• Repeat with remaining cake layers. Once all the cake layers are stacked, spread a thin coat of frosting around the cake to fully cover the cake layers. If your layers are sliding around, insert a chopstick or wooden dowel into the center of the cake to make it more stable.
• Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
• Add a second, thicker layer of white chocolate frosting to the cake and smooth using an icing comb.
• Decorate as desired! I chose to add some buttercream swirls piped with a Wilton 1M frosting tip along with a pretty sprinkle blend.

WHITE CHOCOLATE MOUSSE KEY LIME CHEESECAKE

Steps:

• 1. Crust Mix together the cracker, sugar, and butter. Press the mixture into bottom and 1-inche up the sides of a 10-inch spring form pan. Set aside
• 2. Filling In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Remove the pan from the hear. Add 10 ounces of chopped white chocolate, stir until smooth. Allow to cool.
• 3. Using a electric mixer, blend together the cream chess, sugar and lime zest in a medium bowl until smooth. Slowly beat into the cooled white chocolate mixture into cream cheese mixture.
• 4. Using clean, dry beaters, beat the reaming 2-cups heavy cram in a small bowl until it forms soft peaks. Fold it into the white chocolate mixture and pout into the pie crust. Cover and freeze overnight.
• 5. Remove from freezer and run a sharp knife around inside of springform pan to help loosen the pie. Release springform from the bottom of the pan and transfer the pie to serving plate. Grate or curl the white chocolate over the top and garnished with candied limes. Cut into wedges with a knife that has been dipped into hot water and serve.
• 6. Candied Limes Bring a medium-sized saucepan of water to boil over medium heat. Add the lime glance for a couple of minuets. Set aside Put the limes in another medium saucepan and cover with equal parts of sugar and water. Simmer, covered over low heat for 1 hour. Remove the limes and drain until almost dry. Roll into sugar and set aside to dry.
• 7. You can also garnished with fresh limes, squeezing the lime over the sliced cheesecake give it a little zing...

COCONUT-CRUSTED KEY LIME AND WHITE CHOCOLATE MOUSSE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom and sides of a 9 1/2-inch glass pie pan with shortening.
• Beat sugar and butter for crust in a bowl on medium speed until smooth. Beat in flour, lime zest, and vanilla extract on low speed just until crumbly. Press evenly into the bottom of the prepared pan.
• Bake in the preheated oven until light golden brown, 13 to 16 minutes. Remove to a wire rack and let cool completely, about 30 minutes.
• While the crust is cooling, grind shredded coconut in a food processor into a coarse powder.
• Spread coconut powder thinly over the cooled crust.
• Prepare filling: Whip condensed milk, sour cream, lime and Key lime juices, and coconut cream in a medium bowl on low to medium speed until smooth. Add more lime juice or coconut cream to taste; it should be quite sour but not bitter.
• Melt white chocolate chips in a microwave-safe bowl in 15-second increments just until soft. Mash with a spoon, then quickly add to the filling mixture and whip immediately on high speed to evenly distribute. Whip in food coloring on low speed, then gently fold in whipped topping.
• Pour filling into the pie pan. Cover and refrigerate until filling is fully set, at least 12 hours.
• Remove from the refrigerator. Shave white chocolate with a vegetable peeler over the pie to decorate. Serve immediately or refrigerate until serving.

KEY LIME CAKE WITH WHITE CHOCOLATE FROSTING (PAULA DEEN)

Steps:

• Preheat oven to 340. Grease and flour 3 (9 inch) cake pans.
• In large bowl, beat butter, sugar, and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.
• In medium bowl, combine cake flour and baking soda; sift. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Pour evenly into prepared pans, and bake for 18-20 minutes, or until a wooden pick inserted in center comes clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread white chocolate frosting in between layers, and on top and sides of cake. Garnish with Key lime wedges, if desired.
• White Chocolate Frosting:.
• In medium bowl, combine chocolate an dcream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1-1/2 minutes total); let cool completely.
• In large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until fluffy.

KEY LIME MOUSSE CAKE

Steps:

• preheat oven to 325*.
• Grease and flour 9" springform pan. In small batter bowl, combine cake mix and flour, mix well using whisk. Add water and egg; whisk till smooth.
• Pour batter into pan.
• Bake 25-28 m inutes till toothpick inserted in center comes out clean.
• Remove from oven to wire rack and cool completely. Leave cake in pan.
• Brush cake with 1/2 cup of the limeade concentrate (thawed).
• Attach large star tip to pastry bag, fill with 1 cup of Cool Whip and set this aside in refrigerator to decorate later.
• In medium microwave safe bowl, micro cream cheese on high 30 seconds or softened. whisk till smooth.
• Gradually add remaining limeade concentrate, whisking until smooth. add remaining whipped topping and pudding mix, mix till smooth with spatula.
• Spoon filling over cake, spread evenly using small spreader.
• Zest lime, then slice lime thinly, cut slices in half.
• If desired, you may grate white chocolate morsels on hand grater, over filling.
• Run a smooth blade knife around inside of cake and release collar.
• Use reserved Cool Whip that is in pastry bag to pipe design around top edge of cake.
• Place lime halves between design (stars) and sprinkle lime zest over cake.
• Tastes better if you chill cake for 1 hour before serving.

LIME MOUSSE CAKE

Steps:

• For crust:
• Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
• For filling:
• Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.