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Frozen White Chocolate Mousse Cake with Pistachios Recipe

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This recipe for Frozen White Chocolate Mousse Cake with Pistachios is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 cp. Vanilla Wafers crumbs (3 1/2 oz.)
3 tbsp. unsalted butter, melted
6 oz. imported white chocolate, chopped
3/4 cp. sugar
1/4 cp. water
4 lg.egg whites
Pinch of cream of tarter
1 1/2 cp. chilled whipping cream
1 tbsp. Grand Marnier
1 tsp. vanilla
2 oz imported white chocolate, chopped
3 tbsp. chopped pistachios

Mix crumbs and butter and press into bottom of 8- inch springform pan. Refrigerate crust while preparing mousse Melt 6 oz.white choc. in double boiler over simmering water, stirring until smooth. Cool slightly. Bring sugar & water to boil in heavy med. saucepan, stirring until sugar dissolves. Continue boiling without stirring until therm. registers 238 degrees (soft ball stage).
Meanwhile, using elec. mixer with clean dry beaters, beat egg whites with cream of tartar in large bowl until soft peaks form. Gradually beat hot syrup into whites. Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes. Fold in warm choc.. Refrigerate choc. mixture until cool but not set, about 5 mins.
Whip cream, Grand Marnier, and vanilla in another large bowl until soft peaks form. Gently fold cream into choc. mixture. Fold in chopped white choc. Pour mixture into crust, smooth top. Sprinkle with pistachios. Freeze until firm, abt. 6 hours. (Can be prepared 3 days ahead, cover.) Remove pan sides. Cut into wedges. Serve plain or with a raspberry sauce.

Personal Notes:
Personal Notes:
A favorite of Jim's.




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