White Chocolate Hazelnut Fraisier

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Difficulty: Advanced
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Elegant French cake layered with white chocolate mousse, hazelnuts, and fresh strawberries
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This stunning White Chocolate Hazelnut Fraisier is a sophisticated dessert perfect for celebrations or special occasions. It features a crisp hazelnut rice cereal crust, a luscious white chocolate and hazelnut liqueur mousse, and a vibrant layer of fresh strawberries. The cake is finished with a glossy white chocolate glaze and whipped cream garnish. The combination of crunchy, creamy, and fruity textures creates a harmonious flavor profile that is rich yet refreshing. While it requires some patience to assemble and chill, the result is a show-stopping centerpiece that tastes as good as it looks. Ideal for holidays, birthdays, or when you want to impress guests with a professional-quality homemade dessert.

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White Chocolate Hazelnut Fraisier

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Calories: 568.5
Dietary:
V Vegan

Description

This stunning White Chocolate Hazelnut Fraisier is a sophisticated dessert perfect for celebrations or special occasions. It features a crisp hazelnut rice cereal crust, a luscious white chocolate and hazelnut liqueur mousse, and a vibrant layer of fresh strawberries. The cake is finished with a glossy white chocolate glaze and whipped cream garnish. The combination of crunchy, creamy, and fruity textures creates a harmonious flavor profile that is rich yet refreshing. While it requires some patience to assemble and chill, the result is a show-stopping centerpiece that tastes as good as it looks. Ideal for holidays, birthdays, or when you want to impress guests with a professional-quality homemade dessert.

Directions

  1. Lightly butter the bottom of a 9-inch springform pan.
  2. Melt 4 oz of white chocolate according to package directions. Stir in toasted hazelnuts and oven-toasted rice cereal until well coated.
  3. Press the cereal mixture firmly into the bottom of the prepared springform pan to form a crust. Refrigerate while preparing the filling.
  4. Place hazelnut liqueur in a small, heatproof cup. Sprinkle gelatin over the liqueur and let stand for 5 minutes to bloom.
  5. Heat the gelatin mixture in a bowl over hot, not simmering, water, stirring until dissolved. Remove from heat.
  6. Place 12 oz of white chocolate in a large bowl.
  7. In a small saucepan over medium heat, warm milk and vanilla extract until just hot. Do not boil.
  8. Pour the hot milk mixture over the white chocolate. Let stand for 1 minute, then stir until smooth.
  9. Stir the dissolved gelatin mixture into the chocolate base.
  10. Place the bowl over a larger bowl of ice water and stir constantly for 5 to 10 minutes, until the mixture thickens and cools to room temperature.
  11. In a chilled medium bowl, using a handheld electric mixer, beat 1 1/2 cups heavy cream until stiff peaks form.
  12. Gently fold the whipped cream into the cooled chocolate mixture until fully incorporated and no white streaks remain.
  13. Remove the prepared springform pan from the refrigerator. Slice strawberries in half.
  14. Arrange strawberry halves cut-side down in a circle around the edge of the crust, filling in any gaps with smaller pieces.
  15. Carefully scrape the white chocolate mousse over the strawberries, filling the center of the pan.
  16. Using a small metal spatula, smooth the top of the mousse so that it is even.
  17. Refrigerate the cake for four hours, or until the mousse is firm. Do not refrigerate longer than 6 hours, as the strawberries may release moisture and soften the crust.
  18. To make the glaze, melt 4 oz white chocolate according to package directions.
  19. Whisk in 1/4 cup plus 2 tablespoons heavy cream and 1 tablespoon light corn syrup until smooth and glossy.
  20. Remove the cake from the refrigerator. Pour the white chocolate glaze evenly over the top of the cake.
  21. Garnish with whipped cream rosettes and additional strawberry halves if desired.
  22. To unmold, carefully run a small, hot knife around the edge of the pan. Release the springform clasp and slide the bottom plate away. Serve immediately.

Nutrition Facts

Amount Per Serving
Calories 568.5kcal
% Daily Value *
Total Fat 16.5g26%
Saturated Fat 2.4g12%
Cholesterol 0.0mg0%
Sodium 535.5mg23%
Total Carbohydrate 102.0g34%
Dietary Fiber 24.0g96%
Sugars 12.0g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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