Light and zesty this creamy booze-laced mousse cake is an decadently indulgent treat.
I made it for New Year’s Eve and it did not disappoint with one friend declaring it the best cake she had ever tasted. If that’s not a recommendation I don’t know what is.
Thankfully it is actually incredibly straightforward to make with surprisingly few ingredients.
WHITE CHOCOLATE AND ORANGE MOUSSE CAKE
- 300ml double cream
- 300ml greek yoghurt
- 450g white chocolate
- Zest of one orange
- Orange liqueur (Grand Marnier or Cointreau)
- Line a loose bottomed tin with greaseproof paper and lightly butter the sides.
- Break up the chocolate and melt in a basin over a pan of hot water along with half of the cream.
- Allow the chocolate and cream to melt slowly for about 30 to 40 minutes. DO NOT STIR.
- Whip the remaining cream until it forms soft peaks.
- Grate the zest of an orange and soak in about 2 tablespoons of orange liqueur.
- Once the chocolate has melted remove from the heat and beat in the greek yoghurt.
- Fold in the whipped cream and orange zest mixture and stir into a smooth mixture.
- Pour the mixture into the tin and freeze.
- Remove from the freezer about an hour before serving gently turning out of tin onto plate once it has thawed slightly.
- Grate zest on top of cake and serve.