Cake Central › Cake Forums › Cake Talk › Recipes › Non-perishable white chocolate mousse recipe , please....
New Posts  All Forums:Forum Nav:

Non-perishable white chocolate mousse recipe , please....

post #1 of 14
3/2/07 at 9:46pm
Thread Starter 
I am looking for a white chocolate mousse recipe that I can put in a fondant covered cake and not worry about refrigeration. Can I use Pastry Pride for the cream and white chocolate... recipe anyone? Preferably one someone has tested.... thanks.
"Let them eat cake..."
Reply
"Let them eat cake..."
Reply
post #2 of 14
3/2/07 at 9:55pm
I've heard that pastry pride DISINTEGRATES fondant.
Why is it that the first time you do research, it is re-search, rather than just search?
Reply
Why is it that the first time you do research, it is re-search, rather than just search?
Reply
post #3 of 14
3/2/07 at 10:07pm
Thread Starter 
I want to make a white chocolate mousse filling for the cakes... They will be covered in BC and then fondant.... But thank you for the heads up on having them come in contact...
"Let them eat cake..."
Reply
"Let them eat cake..."
Reply
post #4 of 14
3/2/07 at 10:17pm
If ganache can be left out at room temperature, couldn't the same be applicable to white chocolate "ganache"? Which is pretty much the concept, right? Whip up some cream and put melted chocolate in it? I'd opt to do a cream cheese icing with melted white chocolate and then just fill the cakes with the pastry pride if you wanted. That way the fondant is fine and you don't compromise the taste you obviously want. thumbs_up.gif Sorry I'm not much of help.
Why is it that the first time you do research, it is re-search, rather than just search?
Reply
Why is it that the first time you do research, it is re-search, rather than just search?
Reply
post #5 of 14
3/2/07 at 10:24pm
I use Pastry Pride a lot for fillings - although I have never tried a whilte chocolate version. To make a "chocolate mousse" I've used pudding mix and whipped it up with the Pastry Pride. You could probably do the same thing with a white chocolate pudding mix. ShirelyW has a good recipe on here for a bavarian cream filling using Pastry Pride - try substituting the vanilla pudding with white chocolate pudding. Here's the link...


http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html
Reply
Reply
post #6 of 14
3/2/07 at 11:17pm
Thread Starter 
Thank you. Using the pudding mix is a good idea but last time I tried it with a coconut cream pudding mix, my husband thought it tasted chemically or like medicine so I am leary to try pudding mix... I was wondering if I could make it like a traditional mousse with chocolate and the white version and Pastry Pride....

Thank you for your reply.
"Let them eat cake..."
Reply
"Let them eat cake..."
Reply
post #7 of 14
3/2/07 at 11:29pm
I've whipped up the pastry pride and folded in melted white chocolate. I don't have measurements for it. I just kept adding chocolate until I could taste the chocolate in the PP. It worked, everyone liked it.
~~~Erica~~~
Reply
~~~Erica~~~
Reply
post #8 of 14
3/3/07 at 12:35am
Why not try a white chocolate ganache:
(white chocolate variation toward bottom of recipe)

http://www.cakecentral.com/cake_recipe-2116-0-Chocolate-Ganache-1.html

or white chocolate buttercream:
(cooked)

http://www.cakecentral.com/cake_recipe-2096-4-White-chocolate-buttercream.html

http://www.cooks.com/rec/view/0,186,153176-225202,00.html

white chocolate buttercream:

http://www.epicurious.com/recipes/recipe_views/views/108258

http://www.recipezaar.com/recipe/print?id=130623

http://allrecipes.com/Recipe/White-Chocolate-Cream-Cake/Detail.aspx

HTH
Reply
Reply
post #9 of 14
3/4/07 at 12:34am
Thread Starter 
Thanks Neni... I guess I could do that with white and regular chocolate then. Whip up the PP and fold in the warm or hot melted chocolate? Does PP have to be refrigerated? If so, how long do you think it can be unrefrigerated without a problem? I didn't want to use a pudding mix or icing in the filling. I want to use mousse type filling in fondant covered cakes and will be out at least 24 hrs w/o refrigeration. I can refrigerate the fondant cakes but once I put the garrett ruffles on I don't want to refrigerate them.... I want to be sure. Thanks so much.
"Let them eat cake..."
Reply
"Let them eat cake..."
Reply
post #10 of 14
3/4/07 at 9:46am
Working with white chocolate is very different than dark chocolate. It doesn't have the cocoa solids to help it stay firm. If you are adapting a recipe that works for dark chocolate, I'd be sure to add some gelatin to the recipe to stabilize the white chocolate version.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
Reply
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
Reply
post #11 of 14
3/4/07 at 11:25am
Thread Starter 
Thank you very much for all the help!
"Let them eat cake..."
Reply
"Let them eat cake..."
Reply
post #12 of 14
3/4/07 at 11:40am
I've been playing with the Rich's Bettercreme lately and created a "fake" lemon mousse and a "fake" raspberry mousse using the Vanilla, some pudding mix and flavorings. So far it's done well in my cakes!! (Although I admit Rich's is a royal pain to work with... icon_confused.gif )
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
post #13 of 14
3/4/07 at 12:00pm
I made a mousse filling for a cake and it was out for at least 6 hours if not more and it tasted just as great and stayed fresh and cold.
Why is it that the first time you do research, it is re-search, rather than just search?
Reply
Why is it that the first time you do research, it is re-search, rather than just search?
Reply
post #14 of 14
3/4/07 at 12:48pm
Thread Starter 
nglez...what was the recipe you used for the mousse? thanks
"Let them eat cake..."
Reply
"Let them eat cake..."
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Non-perishable white chocolate mousse recipe , please....