Thursday, November 10, 2011

White Chocolate Mousse Cake gluten free


I woke up today with a really stiff neck. I have no idea why. I thought I would rest for a bit and look for new recipes. All that did was make me antsy and want to cook again. Needless to say my "rest" period only lasted for about an hour.
I already had meal planned for tonight because Doris had asked me if I would teach her how to make her favorite meal. Chicken Saltimbocca. I have so much fun spending time with my kids and friends in my kitchen, so I am really excited to teach her! If I am doing the math correctly it is just about chocolate time for all the ladies here in the Silbaugh house. So it is time to make some Chocolate Mousse Cake. I wanted to do something a little more unique, so I am making them into individual desserts instead of one big cake. Easier to serve and clean up that way.

Gluten Free Chocolate Mousse Cake desserts

For the Cake:
Heat the oven at 350F. Prepare a 6 glass cups sprayed with non stick spray.

In a bowl combine:
1 gf chocolate cake mix (today I am using King Arthur)
2/3 cup canola oil
2 teaspoons vanilla extract
4 large eggs
1 1/3 cups water

In your mixer bowl mix with the paddle attachment until completely combined.


Pour into the prepared glasses and
bake at 350 degrees for 20 minutes.

Let cool and set aside.
Once cool slide cakes out of their cups and slice in half.

Place the bottom half back in the pan.

For the Chocolate mousse layer,  I used white chocolate chips.

In a glass bowl or pyrex cup microwave 1/2 cup heavy cream and  3 minutes at 50% power. Stir in 8 ounces of gluten free white chocolate chips until the chocolate melts.
 Let it cool.
Mix the cooled melted chocolate with 1 cup heavy cream and whip until stiff peaks. I find that the kitchenaid works the best, but you can use a hand mixer. I found it took about 4-5 minutes on medium speed before the mousse fully formed. If at any time your chocolate seperates, you can add 1 tsp honey and it will re-form.

Pour over the cake layer and 
and top with the other half of the cake

put it in the fridge for at least 30 minutes.

When set, start making the whipping cream topping.
1 cup whipping cream
1 tsp vanilla
1/4 cup powdered sugar
Whip until light and fluffy.
Top the cakes with the whipped cream.

Garnish with chocolate shavings, cocoa or your favorite fresh berries.


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