White chocolate mousse: Cute and happy dessert.

 If you ask me what I really want to do, I can't answer, haha. I think that I have too many hobbies and I love them all.

One of my hobbies is drawing, not that I'm good at it, just happy to do it, that's all, so I mix both baking and drawing by drawing what I made or what I want to make ^^. 

This time, I saw a recipe, and I wanted to turn it into small and individual cake instead of large one. Because I wanted to make it to look like the one that I drew,  I use very little amount of the raspberry ganache, so if you follow my way of decorating you need only half amount of it. But I give you the full amount,  so you can use it to make large cake (for one large cake you will need 16 cm cake ring).

The white chocolate mousse in this recipe is not too rich, because it use milk as a base, I can eat whole piece and eat other dessert more, haha. 

Serve it with hot tea or coffee is good choice ^^, and have happy relaxing time!

White chocolate mousse

Makes 6 (7x4.5cm and 3.5cm height)

Crumble 
35g ................................. Unsalted butter
35g ................................. Light brown sugar
35g ................................. Cake flour
35g ................................. Almond powder
........................................ A pinch of salt
Raspberry ganache
50g ................................ White chocolate
20ml ............................. Whipping cream
20g ............................... Raspberry puree
....................................... Pink food coloring

White chocolate mousse
90ml .............................. Whole milk
1/4 tsp .......................... Vanilla bean paste
110g ............................... White chocolate
3g ................................... Gelatin sheets
120ml ............................ Whipping cream

Decoration
........................................ Nappage (Apricot jelly for covering the cake)
........................................ White chocolate

Preheat the oven to 170°C

 Put all the ingredients for the crumble in the food processor and process until crumbs formed.
Put the crumble in a bowl cover with plastic warp and put in the freezer for 10-15 minutes.
Place the molds over the baking sheet lined with baking paper, use your finger to crumble the crumbs into small pieces and press lightly in the prepared molds.
Bake for 15-20 minutes or until golden brown.
Let them cool completely.

Make the raspberry ganache:

Boil both whipping cream and raspberry puree together, then pour into the white chocolate bowl. Waite for 1 minutes, stir until melt, put a drop of pink food coloring into the ganache, stir to combine.
Place the ganache over the bowl of ice water, stir until thicken. 
Place molds over baking sheet lined with plastic sheet.
Put the ganache in the piping bag and pipe onto the plastic sheet. Freeze for 30 minutes.

Make the white chocolate mousse:

Bloom the gelatin in cold water.

Boil the milk and take out of the heat, pour into the bowl of white chocolate with gelatin, and stir to combine. Let it cool completely.

Whip the whipping cream until soft peaks formed. Fold 1/3 of the whipped cream into the chocolate mixture, then fold the chocolate mixture back into the whipped cream bowl.

Pour the mousse into the prepared molds, freeze for 2 hours, then press the crumble into the molds.
Before serving, reverse the molds and cover the mousse with nappage, decorate with white chocolate.

White chocolate mousse: Cute and happy dessert.