Malted Mousse Cake

This recipe has been featured in a post on The Recipe Girl blog: Easter Dessert Recipes.

MALTED MOUSSE CAKE
www.RecipeGirl.com

3 cups shortbread cookies
½ cup sliced almonds
5 Tbs butter, melted
2 ounces white chocolate
1¼ cups whipping cream, divided
1 envelope unflavored gelatin
1/3 cup milk
Two 8-ounce packages of cream cheese, softened
1/3 cup granulated sugar
3 Tbs plain malted milk powder
¼ tsp salt
pastel malted-milk candy eggs or malted milk balls

1. Preheat oven to 350°F. For crust, in food processor bowl combine cookies and nuts; process to fine crumbs. Add butter; process just until combined. Pat in bottom of 9-inch springform pan. Bake 10 minutes or until golden brown. Completely cool in pan or rack about 45 minutes.

2. Meanwhile, in small saucepan melt white chocolate with ¼ cup of the whipping cream; set aside.

3. In a small microwave-safe bowl, sprinkle gelatin over milk; let stand until gelatin is softened, about 3 minutes. Microcook gelatin mixture, uncovered, for 15 seconds, just until gelatin is completely dissolved. Stir gelatin mixture into white chocolate mixture. Refrigerate, stirring often, until chocolate-gelatin mixture is chilled and begins to thicken.

4. Meanwhile, in extra-large mixing bowl beat cream cheese, sugar, malted milk powder, and salt on medium until light and fluffy. Gradually add thickened gelatin mixture; beat just until combined. In medium mixing bowl beat remaining 1 cup whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture until blended. Spoon into cooled crust. Refrigerate until firm, at least 3 hours or up to 8 hours.

5. To serve, remove sides of pan; place on serving plate. Top with malted milk eggs; slice cake.

Servings: 12
Recipe Source: Adapted from Better Homes and Gardens

Cooking Tips
*You can also sub 6 ounces of amaretti for the shortbread cookies and combine those with hazelnuts instead of almonds.
**This cake is a cross between a cheesecake and a mousse.

PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.

RATE THIS RECIPE[ratings]

“We’re huge malt fans so we absolutely loved this. It was a little less dense than a cheesecake but thicker than a mousse. Fun Easter dessert!”
-San Diego, CA