Full Moon
Elevate your dessert game with the enchanting Full Moon cake, a celestial-inspired treat that’s as stunning as it is delicious. This no-bake white chocolate mousse masterpiece starts with a buttery, crumbly digestive biscuit base, layered with an irresistibly light and creamy white chocolate mousse. Topped with a shimmering, mirror-like glaze made from white chocolate and pearl-hued food coloring, this dessert captures the ethereal beauty of a moonlit night. Perfect for special occasions or when you want to impress, this recipe combines elegant techniques—like a gelatin-infused mousse and glossy glaze—with approachable steps and just 45 minutes of prep time. Serve this dreamy, show-stopping dessert and let every slice transport your guests to sweet lunar perfection.
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Recipe Information
Ingredients
- 150 grams digestive biscuits
- 75 grams unsalted butter
- 200 grams white chocolate
- 300 milliliters heavy cream
- 3 sheets gelatin sheets
- 50 milliliters water
- 150 grams sugar
- 100 milliliters condensed milk
- 150 grams white chocolate (for mirror glaze)
- 1 teaspoon food coloring (white or pearl shimmer)
Instructions
Prepare the base: Crush the digestive biscuits in a food processor until finely ground. Melt the butter in a microwave or a small saucepan, then mix it with the biscuit crumbs until evenly combined.
Press the mixture firmly into the base of an 8-inch springform pan or circular mold to create a flat, even layer. Refrigerate for at least 15 minutes to set.
Make the mousse: Place the gelatin sheets in a bowl of cold water to soften for 5 minutes. In the meantime, melt the white chocolate in a heatproof bowl over simmering water or in the microwave at low power, stirring until smooth.
Heat 100 milliliters of heavy cream in a small saucepan until warm (do not boil). Remove from heat and stir in the softened gelatin sheets, ensuring they fully dissolve.
Fold the warm cream-gelatin mixture into the melted white chocolate, mixing well. In a separate bowl, whip the remaining 200 milliliters of heavy cream to soft peaks, then gently fold it into the white chocolate mixture until smooth and airy.
Pour the mousse over the prepared biscuit base, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set.
Prepare the mirror glaze: In a small saucepan, combine the water, sugar, and condensed milk. Heat over medium-low heat, stirring occasionally, until the sugar dissolves completely. Remove from heat.
Add the white chocolate (for mirror glaze) to the warm mixture and stir until melted and smooth. Gently stir in the food coloring to achieve the desired luminous hue.
Allow the glaze to cool to about 30°C (86°F), stirring occasionally to avoid lumps. Pour the glaze over the chilled mousse cake, letting it drip down the sides for an even, glossy coat.
Refrigerate the cake for at least 1 hour, or until the glaze is fully set. Carefully remove the cake from the mold and transfer it to a serving plate.
Slice and serve this celestial Full Moon dessert, and enjoy its creamy, dreamy textures!
Nutrition Facts
Calories |
5174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.7 g | 409% | |
| Saturated Fat | 186.7 g | 933% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 1345 mg | 58% | |
| Total Carbohydrate | 525.8 g | 191% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 451.2 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1182 mg | 91% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 1497 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
