Whoo – wee! Is it Easter time already?! Hard to believe it, but it is indeed. I have had an entire month off since my St. Patrick’s Day blogapalooza and have still yet barely recovered. And believe you me, my waist line has not yet managed to get back to normal either. Yup… the old britches are fitting a bit tighter these days. Nothing to be done about it I suppose but some diligent exercising and calorie counting….which I will start right after the Easter holidays, I promise (wink, wink) . Because no, I can’t start now…not since two of my favourite candy treats spring up like weeds in all of the stores around Easter. I’m talking about those crack-like Cadbury Mini Eggs and those adorable speckled Robin Egg malted milk candies. Now I’m usually pretty strong-willed, but faced with the trial of seeing those delicious treats everywhere this time of year, all of my dieting resolve simply crumbles. So I just won’t set myself up for failure and the calorie restriction will simply have to wait for a few days. Last year I gave into temptation and purchased one (or was it two…or maybe three…) bags of those Robin Eggs and made Robin Egg Rice Krispie Treats, which were not only quick and easy to make, but also a wonderfully yummy snack. And this year, finding a bag of those mini Robin’s Eggs lurking about on my kitchen counter, I whipped up this gorgeous White Chocolate Malted Mousse Cake for our Easter festivities. Talk about temptation! It has so many of my favourite things in it – a crunchy shortbread/cashew crust filled with creamy malted white chocolate mousse which is adorned with Robins Egg malted candies – clearly an irresistible indulgence!
This festive dessert is very easy to make, you just have to keep in mind that it does need a bit of chill time in the fridge. But no worries. You should pour yourself a glass of wine and have a bit of chill time for yourself while you wait. Your patience will be rewarded many times over when you take your first bite of this sinfully decadent dessert. You may have to spend a bit longer in the confessional (Bless me Father…) but sure you’ll be headed off to Mass anyway…right? Happy Easter Everyone!
White Chocolate Malted Mousse Cake
recipe slightly adapted from: A Family Feast
For the Crust:
- 6 ounces shortbread cookies
- 1/2 cup cashews
- 4 tablespoons butter, melted
For the Mousse:
- 2 ounces white chocolate
- 1 1/4 cup heavy cream, divided
- 1/3 cup milk
- 1 (1/4 ounce) envelope unflavoured gelatin
- 2 – 8 ounce packages cream cheese, softened to room temperature
- 1/3 cup sugar
- 1/4 teaspoon salt
- 6 Tablespoons plain malted milk powder
- Robin’s Egg malted milk candies for garnish (I used the mini Robin Eggs)
For the crust:
Preheat oven to 350°F.
Place the cookies and cashews in the bowl of a food processor and pulse until a fine crumb consistency is reached. Add the melted butter and pulse again to combine.
Pour crumbs into the bottom of a 9″ springform pan and press down to form an even layer over the bottom of the pan.
Bake for 10 minutes or until the crust is golden brown around the edges.
Cool the crust completely in the springform pan on a wire rack.
For the Mousse:
In a small saucepan, combine the white chocolate and 1/4 cup of the heavy cream. Stirring constantly, heat until the chocolate fully melts. Remove from heat and set aside to cool.
Pour the milk into a small, wide microwave-safe bowl. Very slowly sprinkle the gelatin over the milk, allowing the gelatin to begin to absorb the milk before sprinkling more over the top. (To avoid creating lumps of gelatin it is important that you not only have a wide surface area of milk but that you also sprinkle that gelatin ever so slowly, allowing it to absorb before adding the next layer). Allow the gelatin and milk to sit undisturbed (don’t stir) until the gelatin is fully softened – about 3 to 4 minutes.
Microwave the gelatin milk mixture at 50% power until the gelatin completely melts. ( Heat in slow intervals, about 10 seconds at a time, taking care not to scald the milk) Once the gelatin dissolves, stir it into the white chocolate mixture. Set aside to cool, but stir often. It will begin to thicken.
While the chocolate mixture cools, in the bowl of a stand mixer, mix the cream cheese, sugar, salt and malted milk powder until light and fluffy. Slowly add in the cooled and thickened white chocolate/gelatin mixture, stirring until combined.
In a separate mixing bowl, whip the remaining heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture by hand until blended.
Spoon the mousse over the cooled crust, spreading evenly in the pan. Refrigerate until firm – at least 3 hours or overnight.
When ready to serve, remove the sides of the pan. Decorate with Robins Egg malted candies.