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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