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Malted Mousse Cake




Source of Recipe


Kimberlyn at Mimi's


List of Ingredients






6 oz. amaretti (about 3 cups) or shortbread cookies
1/2 cup hazelnuts
5 Tbsp. butter, melted
2 oz. white chocolate
1-1/4 cups whipping cream
1 envelope unflavored gelatin
1/3 cup milk
2 8-oz. pkg. cream cheese, softened
1/3 cup sugar
3 Tbsp. plain malted milk powder
1/4 tsp. salt
6 to 8 pastel malted-milk candy eggs or malted-milk balls



Recipe





Preheat oven to 350 degrees F. For crust, in food processor bowl combine amaretti 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 on rack about 45 minutes.
Meanwhile, in small saucepan melt white chocolate with 1/4 cup of the whipping cream; set aside.

In small microwave-safe bowl sprinkle gelatin over milk; let stand until gelatin is softened, about 3 minutes. Microcook gelatin mixture, uncovered, on 50% power 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.

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.

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

Makes 12 to 16 servings.