No bake – White chocolate peach mousee cake
Hold on my sweet tooth viewers because this recipe is dedicated to all of you. I made this creamy and rich No bake-white chocolate mousse cake (Vegetarian). I can only describe it in one word “DIVINE” Do try this in your next party, potluck or birthday and I bet you will be the person of attention because everyone one will searching you for recipe (Don’t forget to whisper name of crazy4veggie along with you 😉 )
Ingredients
- For cracker layer:
- Graham crackers or marie biscuit – 200 grames (7-8 Oz)
- Melted unsalted butter – 1/3 Cup (6 TBS)
- For chocolate mousse:
- White chocolate chips – 1 Cup
- Heavy whipping cream – 1/4 Cup for melting chocolate + 1 Cup for mousse
- Agar agar – 2 TSP
- Water – 2 TBS
- For peach mousse:
- Canned peaches – 3/4 Cup
- Juice of canned peaches – 2 TBS
- Orange food color – 7-8 drops (Optional)
- Sugar – 1/4 Cup
- Heavy whipping cream – 1 Cup
- Agar agar – 2 TSP
- Water – 2 TBS
Method
- Part 1 – Graham cracker preparation:
- Crush the graham cracker in blender and make fine powder out of it.
- Add unsalted melted butter to it and mix it well.
- Add that mixture to 8inch spring foam cake pan and layer it smooth with spoon or hands.
- Let it set in refrigerator until we done with white chocolate layer or at least 15minutes.
- Part – 2 White chocolate mousse:
- Add white chocolate and heavy whipping cream to bowl and place that bowl on pot of boiling water.
- Let your chocolate melt completely with help of steam.
- Once it done, keep it aside and wait until it cools down.
- Now whip heavy whipping cream with help of hand blender or whisk until it reaches stiff peaks.
- You can whip together 2 Cups heavy cream (1cup for white chocolate mousse + 1cup for peach mousse) and then divide in half and keep one part aside to peach mousse like I did in recipe video or you can whisk both 1-1 Cup separately. Choice is yours.
- Now add agar agar powder/gelatin to bowl and add water to it. Mix it well.
- Heat on your stove and let agar agar melts completely.
- Add that mixture to already cool down white chocolate and mix it.
- Now mix that white chocolate mixture to already churned heavy cream and mix it.
- Our white chocolate mousse is ready.
- Take out cake tine from refrigerator and pour this mixture on top of it.
- Tap it to release air bubble and even surface.
- Again place it in refrigerator until we done with our peach mousse part or minimum half hour.
- Part 3 – Peach mousse:
- Now add canned peaches and juice to blender jar and blend it until puree.
- Now add sugar and food color to it and let it dissolve.
- Make agar agar mixture exactly the same way like we did for our white chocolate mousse part.
- Add that water to peach puree and mix it.
- Add this puree to already churn heavy whipping cream and mix it well.
- Now add peach mousse on our already refrigerated white chocolate mousse.
- Again tap it and even the surface.
- We are done here. Now let refrigerate do it’s job.
- Give time to our cake for at least 6-8 hours so it can set nicely.
- Run the knife on edges and try to separate cake from cake pan when about to serve.
- Slice it and enjoy heavenly rich and creamy dessert on your table.
Watch Video
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