White Chocolate Blueberry Mousse Cake

I am not a sweet eater; sugar gives me a major headache. But my Husband has a big sweet tooth and I can not resist him. I am always trying to come up with fun and quick desserts for late night cravings. Right now the family is in love with my mousse, which is great because I can whip up mousse in minutes.

Next week Nov 20th is National Adoption Day and our One Year Anniversary from the day we adopted my daughters, so I thought I would bake them a cake. I wanted to do something I have never done before and something that reminded me of them. My baby loves Blueberries, she has nick named herself the “Blueberry Princess.”

I started tossing around ideas of blueberries and mousse and came up with a White Chocolate Blueberry Mousse Cake.

I am using a classic Genoise sponge cake to get that melt in your mouth taste. I will be making a White Chocolate Blueberry Mousse as my filler and topping it with a White Chocolate Ganache. 

Classic GenoiseWhite Mousse Blue Berry Cake

  • 8 eggs
  • 3 egg yolks
  • 1 cp sugar
  • 2cps Cake Flour


 Preheat your oven 350 and prep your pans. A Genoise needs to bake as soon possible so it doesn’t deflate.

Make a double boiler by setting a large mixing bowl over pot of simmering water. Place whole eggs, egg yolk, and sugar into bowl and whisk for 7-10 minutes. Sugar should be dissolved and egg mixture should have doubled in volume.

Pour egg batter into mixing bowl and beat on medium speed for about 10 minutes until cool and light in color.  

Carefully fold in flour, do not over mix. Your egg foam is what gives the cake its bounce.

Pour into prepared pans and cook about 30 minutes. Keep an eye on it if it over cooks it’s dry and crunchy.

 White Chocolate Blueberry Mousse

  • 7oz White Chocolate
  • 10 each Blueberries (fresh or Frozen)
  • 1 1/4 cp Heavy Whipping Cream
  • 2 egg yolk

Heat 1/4 cp cream with blueberries over double boiler.

Stir in chopped white chocolate and egg yolks, whisk until melted.

In a mixing bowl whip a cup cream until stiff peaks.

Let chocolate mix cool and then fold in cream. Let set up to thicken.   Once this thicken and and cake cools spread in between cake layers.

White Chocolate Ganache Glaze

  • 6oz White Chocolate
  • ¼ cp Heavy Whipping Cream

Bring cream to simmer over double boiler and whip in chocolate pieces until smooth.

Let cool and thicken about 20 minutes.

Slowly pour over cake, wait until that layer sets, if you want a thicker glaze add another layer. I used a glaze, because white chocolate is very sweet and I wanted to taste the delicate mousse.


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When people think of Pumpkins they automatically think of Pumpkin Pie, Pumpkin Muffins, Pumpkin Bread or one of my family’s favorites Pumpkin Cheesecake. But in truth my favorite Pumpkin recipes are savory. I love a good spicy and creamy Pumpkin Soup. I use a blend of cumin, chili powder, curry, and a touch of dark brown sugar. The color and aroma just scream Fall, top it off with homemade rye croutons.

My newest addition to my savory Pumpkin recipes is a Pumpkin Parmesan Pasta Sauce. As in all of my Pasta sauces I use Spanish onions and lots of garlic. I finish it with fresh Thyme and freshly grated Parmesan. Right before tossing it over ravioli or macaroni noodles I usually stir in a little butter. This sauce has very creamy mouth feel, with no added cream. The color is inviting and is a kid pleaser.


Pumpkin Soup Recipepumpkin pic

  • Olive oil
  • 1 sm. Spanish onion
  • 1 clove garlic
  • 32 oz chicken broth
  • 15 oz canned pumpkin
  • 1 tbsp cumin
  • 2 tsp chili powder
  • 2 tbsp curry
  • 2 tbsp brown sugar
  • Salt & Pepper to taste

Sweat onions and garlic in olive oil for about 5 minutes.

Add stock and bring to simmer

Slowly whisk in broth keeping on medium heat. Soup will appear thin here as you are blending in the pumpkin; it will thicken as it heats through.

The spices are used to get it to your tastes so feel free to adjust amounts. This would be were my Husband would come in and tell me to add red chili flakes, he likes everything spicy. This soup can handle the heat. You will notice I did not add cream or milk, I feel the pumpkin already has a creamy texture and if I can cut down the fat and calories in a dish without endangering the flavor I will.


Pumpkin Parmesan Pasta Sauce

  • Olive oil
  • ½ Spanish onion
  • 4 cloves Garlic
  • 16 oz Broth
  • 15 oz canned Pumpkin
  • 4 oz Parmesan
  • 5 sprigs fresh Thyme
  • ½ Lemon (juice)
  • Salt & pepper to taste
  • 1 tbsp Butter

 Sautee your onions and garlic until tender about 4 minutes.

Add broth and slowly whisk in Pumpkin over medium high heat. If the pumpkin boils too hard it will start bubbling up and popping so be careful not to burn yourself. Keep an eye on it, it thickens quickly and you don’t want to scorch it.

Slowly whisk in parmesan, keep stirring so cheese does not go to the bottom and burn. Lower heat when all of the cheese is added. Keep stirring as it melts.

Add in the fresh thyme and lemon juice.

Salt & pepper to taste.

If I am using Ravioli or tortellini I just throw in into the sauce to cook, they cook quickly.  This saves me a pot of boiling water.

If you would like to add a protein I usually marinate a chicken breast in lemon juice, olive oil, garlic, fresh thyme, salt and pepper. After it marinates for a least 30 minutes I throw it on the grill, it cooks quick.


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