White Chocolate Mousse Cake Recipes

Steps:

• To make strawberry puree:.
• Place the thawed strawberries into a blender or food processor and blitz until smooth.
• Pour into a medium pot and sprinkle over the gelatin powder, let sit for 5 minutes to allow the gelatin to bloom.
• Add the sugar to the pot and place over a medium heat on the stove. Stir until the sugar has dissolved and the gelatin has melted.
• Pour through a metal strainer into a bowl.
• Line a 6-inch bottomless ring mold with aluminum foil on the bottom which comes up the sides tightly. Alternatively, you can use a 6-inch round silicone mold. Place into a flat baking tray. Pour the strawberry puree mixture. Freeze for at least 1 hour, covering the top with plastic wrap to prevent freezer burn.
• To make white chocolate mousse:.
• Add the water to a small pot and sprinkle over the gelatin powder. Allow to sit for 5 minutes so the gelatin can bloom.
• Place the white chocolate chips into a medium, heatproof bowl.
• Pour 1/2 cup of heavy cream into a medium pot and set over a medium heat on the stove. Heat until gently steaming then remove from the heat and pour over the white chocolate chips in the bowl. Allow to sit for 5 minutes so the white chocolate melts and only then, stir together until smooth.
• Heat the pot with the bloomed gelatin over a medium-low heat, stirring until the gelatin has melted. Pour this into the white chocolate cream mixture and stir thoroughly to combine. Set aside to cool to room temperature.
• Place the remaining 2 cups of heavy cream in a large bowl. Whip until thick with soft peaks, being careful not to overwhip. Fold half of the cooled white chocolate mixture into this until well combined. Gently fold the remaining white chocolate mixture inches Immediately move onto the next step otherwise the mousse will start to set in the bowl.
• Assembly before freezing:.
• Take an 8-inch round, bottomless ring mold and line the base with plastic wrap: Cut a large sheet of plastic wrap, set the ring mold on top of it and pull the plastic wrap up the outside of the ring mold, pressing together to adhere. Line the base with aluminum foil as well in a similar fashion. Set on a flat baking sheet. Alternatively, you can use an 8-inch round silicone mold, which you will not need to line.
• Remove the frozen strawberry jelly from the freezer and pop out of the mold. If it is hard to remove from the mold, dip into a very wide, shallow bowl of hot water to help melt the edges so it can be removed. Set aside.
• Pour half of the white chocolate mousse into the prepared 8-inch mold. Place the frozen strawberry jelly into the mold, then the chocolate cake on top. Cover with the remaining mousse.
• Place into the freezer for 8-12 hours until completely set.
• To make mirror glaze:.
• Place 1/4 cup of water into a small bowl and sprinkle over the gelatin powder. Set aside for 5 minutes to allow the gelatin to bloom.
• Place the sweetened condensed milk, white chocolate and bloomed gelatin mixture into a tall heatproof container for example a wide mouthed mason jar, large Pyrex jug or similar.
• In a medium pot, place the sugar, liquid glucose and remaining water. Heat on low, stirring until the sugar has dissolved.
• Once the sugar has dissolved, increase the heat to medium and bring to 217 degrees F, using a thermometer to measure the temperature.
• Once this temperature has been reached, pour this over the chocolate mixture in the tall container. Let stand for 5 minutes so the chocolate can melt.
• Use a hand blender to blitz until smooth - make sure the wand of the blender is completely submerged in the mixture to prevent air bubbles forming in the mixture.
• Let the glaze cool to room temperature then place into the fridge to chill until needed.
• Final assembly:.
• Remove the mousse cake from the freezer and, if using a silicone mold, pop it straight out. If using a ring mold, let it sit for 5-10 minutes to soften slightly then peel away the aluminum foil and plastic wrap from the base. Run a palette knife or butter knife around the edge of the cake in the mold to loosen then pop out of the ring.
• Place the cake onto an inverted mug or a can set on a baking sheet.
• Reheat the glaze in a microwave at 50% power in 10-20 second bursts until the edge has melted and the canter is wobbly. Stir together until smooth. Check the temperature - it needs to be 95 degrees F - if it is a bit too hot, just let it sit until it reaches that temperature. If it is too cool, microwave in 10-20 second bursts, stirring each time, until it reaches the correct temperature.
• Scoop 1/3 cup of glaze into one small bowl. Scoop another 1/3 cup of glaze into a separate small bowl.
• To one small bowl, add a drop of white food coloring and stir until smooth.
• To the other small bowl, add a couple of drops of purple food coloring and a drop of red food coloring to get a deep purple-pink color.
• To the tall container of glaze, add one drop of purple food coloring and one drop of red food coloring to get a pale pinky-purple color.
• Pour the small bowls of glaze into the tall container of glaze. Stir together very briefly to only slightly marble them together. Immediately pour the glaze over the mousse cake in a circular motion, ensuring all the edges of the cake are covered. Let sit until the glaze has stopped dripping off the bottom edges. Once this happens, use a small, sharp knife to trim off any excess glaze from the bottom edge to make it look neat. Transfer to a serving plate and chill the cake for 1 hour before serving (serve chilled).

Steps:

• Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
• The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
• In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
• Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
• Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.

Steps:

• Line bottom and sides of a 9 inch springform pan with ladyfingers; set aside.
• In a heavy saucepan, combine milk, marshmallows, and chocolate. Cook over low heat, stirring constantly, until smooth. Remove from heat. Cool for 20 minutes.
• Beat cream at high speed with an electric mixer until soft peaks form. Gently fold into cooled chocolate mixture.
• Pour chocolate mixture into prepared pan. Cover and chill for at least 4 hours.
• Serve with Strawberry Sauce.
• Garnish with chocolate-dipped strawberries, if desired.

Steps:

• Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.)
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside.
• Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
• Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
• Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
• When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
• Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.

Steps:

• In a large glass bowl, place the chopped white chocolate and set aside.
• Add the egg yolks and sugar to a small bowl and whisk until pale in color.
• In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
• Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
• In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
• Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
• Garnish each serving with 3 blackberries and a sprig of mint, if using.

Steps:

• In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.

Steps:

• Stir white chocolate and 2/3 cup cream in heavy medium saucepan over low heat until chocolate is melted. Transfer chocolate mixture to large bowl. Let stand until mixture is cool and just beginning to thicken, stirring occasionally, about 30 minutes. Beat remaining 1 cup cream in medium bowl until stiff peaks form. Fold into cool chocolate mixture in 2 additions. Cover; chill mousse at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

Steps:

• Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
• Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
• Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
• Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.

Steps:

• Mix crumbs and butter in medium bowl.
• Press into bottom of 8" diameter springform pan.
• Refrigerate crust while preparing mousse.
• Melt 6 oz. white chocolate in top of double boiler, over simmering water, stirring until smooth.
• Cool slightly.
• Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves.
• Continue boiling without stirring until candy thermometer resgisters 238 degrees (soft-ball stage).
• Meanwhile, using electric mixer fitted with clean dry beaters, beat egg whites with cream of tartar in large bowl until soft peaks form.
• Gradually beat hot syrup into whites.
• Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes.
• Fold in warm chocolate.
• Refrigerate chocolate mixture until cool but not set, about 5 minutes.
• Whip cream, Grand Marnier and vanilla in another large bowl until soft peaks form.
• Fold in chopped white chocolate.
• Pour mixture into crust; smooth top with spatula.
• Sprinkle top with chopped pistachios.
• Freeze until firm, about 6 hours.(Can be prepared up to this stage - 3 days ahead).
• Remove pan sides.
• Raspberry sauce:.
• Puree raspberries in food processor or blender.
• Strain into medium bowl to remove seeds.
• Stir in sugar and Grand Marnier.
• Refrigerate until well chilled, about 1 hour.
• (This too, can be prepared up to 3 days ahead of time; cover in plastic wrap).
• Cut the cake into wedges and serve with raspberry sauce.

Steps:

• Make the white chocolate mousse:
• In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined. Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth. Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap, until it is cooled completely. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well. In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.
• Line the sides of an oiled 9 1/2-inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the bottom of the pan. Invert the top layer of the génoise onto the round, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups). Invert the middle layer of the génoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.
• Make the raspberry mousse:
• In a blender or food processor purée the raspberries with the reserved syrup and strain the purée through a fine sieve set over a metal bowl, pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and whisk it into the purée. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the consistency of raw egg white. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly.
• Spread about 1 cup of the raspberry mousse evenly over the middle layer of génoise in the pan, arrange some of the raspberries neatly around the edge of the pan, and continue to arrange the raspberries in concentric circles until the surface of the mousse is covered. Spread the remaining raspberry mousse over the raspberries, invert the third layer of génoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the génoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a serving plate.
• Garnish the cake:
• Arrange some of the raspberries around the top edge of the cake, mound the white chocolate curls in the center, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs.
• Make the white chocolate génoise:
• Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper. Reinvert the cake onto the rack and let it cool completely.

Steps:

• Break the chocolate into pieces and put into a bowl with the Cointreau or orange juice.
• Stand the bowl over a pan of simmering water, making sure the base doesn't touch the water. Leave until the chocolate is half melted, stirring occasionally. Remove the bowl from the pan and stir until completely melted.
• Set aside for 5 minutes to cool slightly, then beat in the egg yolks.
• Whisk the egg whites until they form stiff glossy peaks. Add the sugar and whisk until stiff again., then fold into the melted chocolate.
• Divide into 8 dessert glasses and chill until set. Just before serving, decorate with mango and passionfruit or a favourite topping of your choice.

Steps:

• For the Cake: Preheat oven to 350°F.
• Grease and flour 2 round 8" pans.
• Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl on low speed, scraping the bowl occasionally, for about 30 seconds.
• Then, beat on high speed for about 2 minutes.
• Add egg whites; beat on high speed 2 minutes longer.
• Fold in white chocolate.
• Pour into pans.
• Bake until wooden pick inserted in the center comes out clean- 30 to 35 minutes.
• Allow cakes to cool completely, and then carefully slice each in half, lengthwise.
• For the Mousse (I recommend making the night before): Melt the chocolate in the top of a double boiler. Set aside.
• Puree fresh strawberries.
• Place the berries in a small saucepan, add the preserves, and cook over medium heat (stirring constantly) until thickened, or just before boiling.
• Remove from heat, and allow to cool slightly.
• Fold into melted chocolate.
• Allow the strawberry chocolate mixture to cool until tepid.
• Then gently fold in whipped cream, followed by gently folding in egg whites.
• Cover and refrigerate 8 hours.
• For the Icing: In a medium saucepan, combine melted chocolate and flour.
• Blend in milk, and cook over medium heat, stirring constantly, until thick (about the consistency of melted chocolate alone).
• Cool completely.
• In a large mixing bowl, cream together sugar, butter and vanilla.
• Beat until light and fluffy.
• Gradually add completely cooled chocolate mixture.
• Beat until well blended, but DO NOT over beat, or it will become runny.
• To Assemble Cake: Spread set mousse between layers of cake (there will be three layers of mousse).
• Make sure not to have any mousse leaking out of the sides, or it will make icing the cake difficult.
• After the mousse is between the layers, put the cake in the freezer.
• In the meantime, melt the 3 ounces of chocolate.
• Arrange the thinly sliced strawberries on a pan that has been covered with saran wrap.
• Drizzle the chocolate in thin ribbons, in all directions over the strawberries, until they are nicely covered (but not completely).
• Take the cake out of the freezer, and place the pan of strawberries in the freezer.
• Ice the cake generously with the white chocolate icing using a spatula, so it forms soft peaks all over the cake.
• Once the cake is completely iced, take the strawberries out of the freezer.
• Arrange them around the perimeter of the top of the cake, points inward, and around the bottom of the cake, points upward.
• Use five strawberries to form a "flower" in the middle of the cake, if desired.

Steps:

• Melt 1 pkg. chocolate as directed on label; cool completely.
• Beat whipping cream, dry pudding mix and melted chocolate in large bowl with mixer on high speed until mixture forms stiff peaks.
• Place cake on center of bottom of 9-inch springform pan. Spoon enough of the whipped cream mixture into pan to completely fill in space between cake and rim of pan. Spread remaining whipped cream mixture into even layer over top of cake.
• Freeze 6 hours or until firm.
• Sprinkle gelatine over 1/2 cup water in small bowl; set aside. Mix sugar, condensed milk and remaining water in saucepan until blended. Bring to boil, stirring constantly. Add gelatine; cook 1 to 2 min. or until gelatine is completely dissolved, stirring constantly.
• Break remaining white chocolate into small pieces; place in medium bowl. Add gelatine mixture; let stand 5 min. Gently stir until chocolate is completely melted and mixture is well blended.
• Pour 1/4 cup chocolate glaze into each of 2 small bowls; tint glaze in each bowl with different color food coloring. Cover with plastic wrap, pressing wrap directly onto surface of glaze to prevent skins from forming on tops. Let stand at room temperature 1-1/2 hours or until glaze is cooled to 93ºF to 96ºF when tested with instant-read or candy thermometer.
• Meanwhile, tint remaining glaze with food coloring to desired shade; pour through fine-mesh strainer into separate bowl. Cover with plastic wrap, pressing wrap directly onto surface of glaze. Let stand at room temperature 1-1/2 hours or until ready to use.
• Run knife around rim of pan to loosen dessert; remove rim. Smooth side of dessert, if necessary. Invert empty small bowl (8-inch diameter or less) onto rimmed baking sheet; top with dessert. Slowly pour large bowl of chocolate glaze over dessert, completely covering dessert with glaze. Use spoon to drizzle remaining glazes over dessert. Refrigerate 30 min. or until glazes are firm. Discard glaze drippings from baking sheet.

Steps:

• Grease strips of wax paper and line them on the sides of 8 1/2-inch springform pan.
• Mix together, crumbs, sugar, margarine and rind and press onto the bottom of the prepared pan; chill.
• Melt chocolate over hot water using a double boiler or by melting in the microwave.
• Cool to room temperature.
• Sprinkle gelatin over orange mixture in saucepan.
• Let stand 5 minutes so it can become soft.
• Stir mixture over low heat until gelatin is dissolved.
• Fold chocolate into whipped cream.
• Beat egg whites until stiff peaks form; fold into chocolate mixture.
• Gradually stir in gelatin mixture until it is well incorporated.
• Pour mixture over crust.
• Chill for 3 hours or until set.
• Garnish with candied orange peel if you wish.
• Garnish: Cut rind from oranges into thin strips removing white pith.
• Boil rind in 1 cup water for 3 minutes.
• Strain and throw away water.
• Bring 1 cup sugar and 1/2 cup water to boil.
• Add rind and boil for 5 minutes; strain.

Steps:

• Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with waxed paper. Dust with flour. Using electric mixer, beat eggs and sugar in large bowl until thick, about 5 minutes. Sift flour, cocoa powder and baking powder over egg mixture; gently fold together. Pour batter into pan. Bake until tester inserted into center of cake comes out clean, about 25 minutes. Turn out onto rack; peel off paper. Cool.
• Whisk 3 tablespoons cream and white chocolate in heavy small saucepan over very low heat until smooth. Remove from heat. Repeat with 3 tablespoons cream and milk chocolate. Cool.
• Beat 10 tablespoons cream in large bowl until stiff peaks form. Fold half of whipped cream into each chocolate mixture. Chill 15 minutes.
• Mix juice and liqueur in small bowl. Cut cake into 3 equal layers. Transfer 1 layer to platter, cut side up. Brush top with 2 tablespoons orange mixture. Spread milk chocolate mousse over. Repeat layering with 1 cake layer, remaining orange mixture and white chocolate mousse. Top with third cake layer, cut side down. Cover; chill until set, at least 4 hours.
• Whisk 1/3 cup cream, bittersweet chocolate, water and espresso powder in heavy medium saucepan over low heat until smooth. Drizzle over cake; smooth over tops and sides. Chill until set, about 30 minutes. (Can be made 1 day ahead. Let stand 1 hour before serving.)

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, butter and 3 Tbsp. of the sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hrs.
• Meanwhile, bring 2 Tbsp. water and 1 Tbsp. of the remaining sugar to boil in saucepan, stirring constantly; cook and stir 1 min. or until sugar is completely dissolved. Pour over chocolate in medium bowl. Let stand 30 sec.; stir until chocolate is completely melted and mixture is well blended. Cool. Beat whipping cream in medium bowl with mixer on medium speed until soft peaks form. Fold whipped cream, in small batches, into chocolate mixture just until blended. Refrigerate 3 hrs.
• While chocolate mousse is chilling, cook remaining 1/4 cup water and 1/4 cup of the remaining sugar in medium saucepan over medium heat 2 to 3 min. or until sugar is dissolved, stirring constantly. Remove from heat. Stir in cranberries. Use slotted spoon to transfer cranberries to wire rack; let stand 1 hr. Roll cranberries, in small batches, in remaining 1/2 cup sugar until evenly coated with sugar; place in single layer on rimmed baking sheet. Let stand at room temperature until ready to use.
• Top cheesecake with chocolate mousse and sugared cranberries just before serving.

Steps:

• Mix cookie crumbs, sugar and margarine until well blended. Press firmly onto bottom of 9-inch springform pan. Refrigerate 15 min. or until firm. Spread evenly with jam.
• Microwave white chocolate, 1/4 cup of the cream and the liqueur in large microwaveable bowl on HIGH 2 min.; stir. Microwave 1 min. or until chocolate is almost melted, stirring after 30 sec. Stir until chocolate is completely melted. Cool 30 min. or until room temperature, stirring occasionally.
• Beat remaining 1-1/2 cups cream in large chilled bowl with electric mixer on medium speed until soft peaks form. (Do not overbeat.) Gently stir 1/3 of the whipped cream into white chocolate mixture until well blended. Gently stir in remaining whipped cream. Spread over jam layer. Refrigerate 6 hours or overnight. Run small knife or spatula around side of pan to loosen cake; remove side of pan. Store leftover cake in refrigerator.