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Homemade Malted Mousse Cake photo

Malted Mousse Cake

This Malted Mousse Cake is a heavenly delight! Rich, creamy, and topped with pastel candies, it’s perfect for any celebration.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 10.6 ounces shortbread cookies (like Walkers Shortbread)
  • ½ cup sliced almonds
  • 6 tablespoons salted butter (melted)
For the Mousse:
  • 2 ounces white chocolate (chopped)
  • 1¼ cup whipping cream
  • 1.25 ounce envelope unflavored gelatin
  • ½ cup milk
  • 2 8-ounce packages cream cheese (at room temperature)
  • ¾ cup granulated white sugar
  • 3 tablespoons malted milk powder
  • ¼ teaspoon salt
  • Pastel colored malted milk candy eggs or malt balls (for decoration)

Equipment

  • Food processor
  • Mixing bowls
  • Hand Mixer or Stand Mixer
  • Spatula
  • Springform pan
  • Measuring cups and spoons

Method
 

Directions:
  1. Step 1: Prepare the Crust
    Begin by preheating your oven to 350°F (175°C). In a food processor, combine the shortbread cookies and sliced almonds. Pulse until finely ground. Then, add the melted butter and pulse until the mixture resembles wet sand.
  2. Step 2: Form the Crust
    Press the cookie mixture evenly into the bottom of a springform pan to form a crust. Bake for 10 minutes, then remove from the oven and allow it to cool completely.
  3. Step 3: Melt the White Chocolate
    In a small bowl, melt the chopped white chocolate in the microwave or using a double boiler. Stir until smooth and set aside to cool.
  4. Step 4: Whip the Cream
    In a mixing bowl, whip 1 cup of the whipping cream until stiff peaks form. Be careful not to overwhip; you want it to be light and fluffy.
  5. Step 5: Prepare the Gelatin Mixture
    In another small bowl, sprinkle the unflavored gelatin over the milk and let it sit for about 5 minutes to bloom. Then, gently heat the mixture in the microwave until the gelatin is fully dissolved. Allow it to cool slightly.
  6. Step 6: Mix the Cream Cheese Filling
    In a large mixing bowl, combine the cream cheese, granulated sugar, malted milk powder, and salt. Beat until smooth and creamy. Slowly add the melted white chocolate and the gelatin mixture, mixing until fully combined.
  7. Step 7: Fold in the Whipped Cream
    Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it. This will ensure your mousse is light and airy.
  8. Step 8: Assemble the Cake
    Pour the mousse mixture over the cooled crust in the springform pan. Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
  9. Step 9: Garnish and Serve
    Once set, remove the cake from the springform pan. Top with the remaining whipped cream and decorate with pastel colored malted milk candy eggs or malt balls. Slice, serve, and enjoy your heavenly creation!

Notes

  • For a gluten-free crust, use gluten-free shortbread cookies.
  • Replace cream cheese with a dairy-free cream cheese alternative for a vegan option.
  • Wrap the cake tightly in plastic wrap and aluminum foil before freezing to prevent freezer burn.