A Month of Chocolate: Warm Hearts, Frozen Mousse

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Because sometimes you just need to go all out! This impressive showstopper can actually be prepared up to 3 days ahead of time. No quibbling over whether white chocolate is “real” chocolate. This is red and white for Valentine’s Day so it counts. When I make this for Christmas I love the way the bright green pistachios look sprinkled over the top. If green and red is "so two months ago", then feel free to substitute macadamia nuts.

Frozen White Chocolate Mousse Cake with Raspberry Sauce
Crust:
1 c. vanilla wafer crumbs
3 T. melted unsalted butter
Mousse:
6 oz. plus 2 oz. white chocolate, chopped
3/4 c. sugar
1 c. water
4 large egg whites
1/8 t. cream of tartar
1 1/2 c. heavy whipping cream, chilled
1 T. Grand Marnier
1 t. vanilla
3 T. chopped pistachios
Raspberry Sauce:
2 c. fresh or frozen unsweetened raspberries
1/4 c. sugar
2 T. Grand Marnier
Crust: Combine crumbs and butter (don't use food processor or you'll end up with glue.) Press into the bottom of a 9" springform pan. Refrigerate.
Mousse: In a glass measuring cup, melt 6 oz. white chocolate. Cool slightly. In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. In a small saucepan, bring sugar and water to boil, stirring until sugar dissolves. Continue to boil, without stirring, until sugar reaches 238 degrees (soft ball stage). Gradually beat hot sugar syrup into egg whites. Continue beating until whites are stiff and glossy, about 3 minutes. Fold in warm chocolate. Refrigerate until cool, but not set, about 5 minutes.
Whip cream, Grand Marnier, and vanilla until soft peaks form. Fold cream into chocolate mixture. Fold in remaining 2 oz. white chocolate. Pour into prepared springform pan and smooth the top. Sprinkle with pistachios. Freeze until firm (about 6 hours), cover with plastic wrap and return to freezer.
Sauce: Puree berries, strain to remove seeds. Add sugar and Grand Marnier. Refrigerate at least 1 hour.
To serve: Remove cake from freezer. Spoon sauce onto individual plates and top with a slice of cake. Serves 12.