White Chocolate Mousse Cake

Ingredients

10 oz (300 g) white chocolate

2 cups (500 mL) 35 % cream

2 cans (10 oz /284 mL each) mandarin oranges, drained with light syrup (reserved)

3 tbsp (45 mL) orange liqueur or

orange juice

1 sponge cake or

angel food cake (approx 8 in (20 cm) wide and 3 in (7.5 cm) high

4 oz (125 g) white chocolate, made into curls or grated

Did you know?

Real cream is what naturally separates from and floats on top of the milk layer of freshly gathered milk.

          

Prep. Time 20 mins

Refrigeration Time 1 hr

Yields8 to 10 servings

Preparation

For the white chocolate mousse 'frosting', melt white chocolate very gently over low heat with 1/2 cup (125 mL) whipping cream. Stir until smooth. Cool.
Whip remaining 1-1/2 cups (375 mL) cream until light. Fold into cooled white chocolate. Refrigerate approx 1 hr or until mixture is of frosting-like consistency.
Combine 1/2 cup (125 mL) light syrup from the mandarin oranges with the orange liqueur.
When ready to assemble cake, slice cake into 3 layers. Drizzle the bottom and middle layers with juice mixture. Arrange alayer of mandarin oranges on each of the 2 layers. Frost with some of the white chocolate mousse.
Place the bottom layer on a cake plate and top with middle layer. Top with top layer and frost the entire cake with remaining white chocolate mousse.
Sprinkle with white chocolate curls or grated chocolate. Refrigerate until ready to serve.