White Christmas Mousse Cake: A Magical Festive Dessert

There’s something so enchanting about the holiday season, and this White Christmas Mousse Cake captures all that magic in one unforgettable dessert! With its creamy white chocolate mousse, a crunchy pistachio and shortbread base, and festive decorations of cherries and gold cachous, this cake is as much a feast for the eyes as it is for the palate.

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Why You’ll Love This White Christmas Mousse Cake

This cake is a showstopper with its snowy white mousse and festive pops of red and green. The taste is an irresistible blend of creamy white chocolate, nutty pistachios, and chewy cherries with a hint of tropical coconut. Plus, it’s make-ahead friendly, perfect for freeing up time during busy holiday preparations.

If you’re looking for more holiday treats, don’t miss these festive recipes: Cranberry Pistachio Fudge, White Chocolate Candy Cane Cookies, or these delightful Eggnog Cupcakes.

Ingredients for White Christmas Mousse Cake

• 135g shortbread biscuits
• 1/4 cup shredded coconut
• 1/2 cup pistachios, plus extra to decorate
• 1 Tbsp pure icing sugar, sifted
• 75g unsalted butter, melted
• 2 tsp gelatine powder
• 2 Tbsp water
• 1/2 cup milk
• 250g white chocolate, finely chopped
• 1 1/2 cups thickened cream, plus 300ml extra for decorating
• 75g glace cherries, chopped, plus extra whole cherries for serving
• Silver and gold cachous, for decorating

Tools You’ll Need

• Food processor
• Springform cake pan (20cm)
• Small saucepan
• Piping bag with a St. Honore or fluted tip

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How to Make White Christmas Mousse Cake

Step 1: Preheat your oven to 180°C (160°C fan-forced). Grease a 20cm springform cake pan and line the base and sides with baking paper.

Step 2: In a food processor, pulse the shortbread, coconut, and 1/4 cup pistachios until fine crumbs form. Add melted butter and icing sugar, then pulse to combine. Press the mixture evenly into the pan base. Bake for 15 minutes until lightly golden. Let it cool completely.

Step 3: Sprinkle gelatine over water in a small bowl to hydrate. Heat milk in a small saucepan on medium until just simmering, then remove from heat and stir in the gelatine until dissolved.

Step 4: Pour the hot milk mixture over the chopped white chocolate in a large bowl. Let it sit for 5 minutes, then stir until smooth. Allow the mixture to cool completely.

Step 5: Whip 1 1/2 cups of cream to stiff peaks. Gradually fold it into the cooled white chocolate mixture in three additions. Gently fold in the remaining chopped pistachios and cherries.

Step 6: Pour the mousse mixture over the cooled base in the pan. Smooth the surface with the back of a spoon, cover, and refrigerate for at least 4 hours or overnight.

Step 7: Beat the extra 300ml of cream to firm peaks. Transfer to a piping bag fitted with a St. Honore tip.

Step 8: Carefully remove the cake from the pan and place it on a serving plate. Pipe cream over a third of the top, then decorate with extra cherries, chopped pistachios, and silver and gold cachous.

Tips for the Best Results

• Make Ahead: This mousse cake is best when made the day before, allowing the flavors to meld and the mousse to fully set.
• Decorating Options: If you don’t have a St. Honore tip, use a fluted tip or simply dollop the whipped cream on top for a rustic look.
• Ingredient Substitutions: Swap pistachios with almonds or macadamia nuts, and use dried cranberries instead of cherries for a tart twist.

What to Serve with White Christmas Mousse Cake

Pair this cake with a warm mug of hot chocolate, mulled wine, or a festive glass of eggnog for the ultimate holiday indulgence.

Storage Instructions

Store the mousse cake in the refrigerator for up to 3 days. Cover it tightly to prevent it from drying out.

Frequently Asked Questions

What’s the difference between mousse cake and regular cake?
Mousse cakes rely on whipped cream or eggs for their structure, making them lighter and airier than regular cakes, which use flour and require baking.

Is mousse just whipped pudding?
Not quite! While pudding is thick and dense, mousse is much fluffier thanks to whipped cream or egg whites folded into the mixture.

Does a mousse cake need to be refrigerated?
Yes! Since mousse is made with perishable ingredients, it’s best served cold and kept refrigerated.

Conclusion

This White Christmas Mousse Cake is a magical addition to your holiday celebrations. Its creamy, dreamy texture and festive presentation will impress your guests, while its make-ahead ease ensures a stress-free experience for you.

If you loved this recipe, be sure to try Cranberry Pistachio Fudge, White Chocolate Candy Cane Cookies, or Eggnog Cupcakes.

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