Malted Mousse Cake

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

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Malted Mousse Cake

Yield: 12 servings

Prep Time: 30 min + chill time

Cook Time: 10 min

We're huge malt fans so we absolutely loved this. It's a little less dense than a cheesecake but thicker than a mousse. Fun Easter dessert!


3 cups shortbread cookies
1/2 cup sliced almonds
5 tablespoons salted butter, melted
2 ounces white chocolate
1 1/4 cups whipping cream, divided
1 envelope unflavored gelatin
1/3 cup milk
Two 8-ounce packages of cream cheese, softened
1/3 cup granulated white sugar
3 tablespoons malted milk powder
1/4 teaspoon 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 1/4 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. Microwave the 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.


*You can also sub 6 ounces of amaretti for the shortbread cookies and combine those with hazelnuts instead of almonds.

Source: (Adapted from Better Homes and Gardens )

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