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Homemade Malted Mousse Cake photo

Malted Mousse Cake

This Malted Mousse Cake is a nostalgic delight! Creamy mousse atop a crunchy shortbread crust makes for an irresistible dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 10.6 ounces shortbread cookies (like Walkers Shortbread)
  • 1 cup sliced almonds
  • 6 tablespoons salted butter (melted)
For the Mousse Filling:
  • 2 ounces white chocolate (chopped)
  • 1 cup whipping cream (divided)
  • 1.25 ounces unflavored gelatin (envelope)
  • 1 cup milk
  • 2 packages cream cheese (8-ounce, at room temperature)
  • 1 cup granulated white sugar
  • 3 tablespoons malted milk powder
  • 1/4 teaspoon salt
  • Pastel colored malted milk candy eggs or malt balls (for decoration)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Double boiler or microwave-safe bowl
  • Rubber spatula

Method
 

Instructions
  1. Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). In a food processor, pulse the shortbread cookies until they are fine crumbs. Combine these crumbs with the sliced almonds and melted butter in a mixing bowl until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove from the oven and let it cool completely.
  2. Step 2: Melt the White Chocolate - In a double boiler or a microwave-safe bowl, melt the chopped white chocolate until smooth. If using a microwave, heat in 20-second intervals, stirring in between to prevent burning. Once melted, set aside to cool slightly.
  3. Step 3: Prepare the Gelatin - In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of the milk. Let it sit for about 5 minutes to bloom. After blooming, heat the mixture gently until the gelatin is completely dissolved, then remove from heat.
  4. Step 4: Make the Mousse Filling - In a large mixing bowl, beat the cream cheese, granulated sugar, malted milk powder, and salt until smooth and creamy. Add the melted white chocolate and the dissolved gelatin mixture, stirring until well combined.
  5. Step 5: Whip the Cream - In a separate bowl, whip the remaining 3/4 cup of whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  6. Step 6: Assemble the Cake - Pour the mousse filling over the cooled shortbread crust, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or until fully set.
  7. Step 7: Decorate and Serve - Once the mousse is set, carefully remove the sides of the springform pan. Decorate the top of the cake with pastel colored malted milk candy eggs or malt balls for a festive touch. Slice and serve chilled for the best texture and flavor.

Notes

  • Make sure to let the gelatin bloom properly for the best results.
  • For a gluten-free version, substitute shortbread cookies with gluten-free options.
  • This cake can be made ahead of time; just refrigerate it until serving.