Malted Mousse Cake
Such a delicious cheesecake-style cake with chocolate malted Easter eggs on top!
Foto: RecipeGirlIngredients
- 10.6 ounces shortbread cookies ((like Walkers Shortbread))
- ½ cup sliced almonds
- 6 tablespoons salted butter, (melted)
- 2 ounces white chocolate, (chopped)
- 1¼ cup whipping cream, (divided)
- One .25-ounce envelope unflavored gelatin
- ⅓ cup milk
- Two 8-ounce packages cream cheese, (at room temperature)
- ⅓ cup granulated white sugar
- 3 tablespoons malted milk powder
- ¼ teaspoon salt
- pastel colored malted milk candy eggs or malt balls
Steps
Preheat the oven to 350°F. In a food processor bowl combine the cookies and nuts; process to fine crumbs. Add the butter; process just until combined. Pat the crumb mixture into the bottom of 9-inch springform pan. Bake 10 minutes or until golden brown. Completely cool in the pan for about 45 minutes.
Meanwhile, in small saucepan melt white chocolate with ¼ cup of the whipping cream; set aside.
In a small microwave-safe bowl, sprinkle the gelatin over the milk; let it stand until the gelatin is softened, about 3 minutes. Microwave the gelatin mixture, uncovered, for 15 seconds, just until the gelatin is completely dissolved. Stir the gelatin mixture into the white chocolate mixture. Refrigerate, stirring often, until the chocolate-gelatin mixture is chilled and begins to thicken.
Meanwhile, in an extra-large mixing bowl, use an electric mixer to beat the cream cheese, sugar, malted milk powder, and salt on medium until light and fluffy. Gradually add the thickened gelatin mixture; beat just until combined. In a medium mixing bowl beat the remaining 1 cup of whipping cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until blended. Spoon into the cooled crust. Refrigerate until firm, at least 3 hours or up to 8 hours.
To serve, remove the sides of the pan; place on a serving plate. Top with malted milk eggs or malt balls; slice the cake, and serve.
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