I’ve been on a real rosé wine kick lately (okay, perhaps since last July!) so I decided to give my favorite white chocolate mousse recipe a new twist! There’s nothing better in hot summer months than a cold refreshing treat, right? These toast-worthy pink cakes are served chilled, just like your favorite rosé wine!
The cakes are about four-ish bites, which may not seem like much but underneath the wine flavored mousse lies a substantial bite of yellow pound cake. I prepared my own cake for this recipe, but there’s no harm in picking up a bakery-made cake if you’re short on time.
The mousse is pretty straight-forward to make, and you can check out to process in my video tutorial at the end of this post!
I used a Sultan Pastry Tube for the topping which is great for piping frosting, but it’s also great for spritz cookies and for fancying up stacked Religieuse. I find myself reaching for it for so many little flourishes (most recently, meringue!).
You’ll need at least one silicone mini cakes mold in which to build these cakes, but two is preferred if you wish to mold all 14 cakes. I used this one, which is inexpensive and I like the 2-inch size, but there are many other fun shapes to choose from. I also like the idea of a pyramid-shaped cake, which I might try soon because I have the pyramid mold. Remember the Matcha Picchu pyramids I made? So fun!
Individual servings of this dessert could also be made in pretty stemmed dessert glasses. Just pour the mousse into the glasses, insert a cake piece and garnish as directed – no mold required!
Mini Rosé Wine Toasting Cakes
- Two silicone mini cake molds with eight 2-inch square cavities
- Sultan pastry tube
- 1/4 ounce package powdered gelatin about 2 tsp.
- 2 tablespoons cold water or rosé wine
- 3 egg yolks
- 1/2 cup 100g sugar
- 1/2 cup 120ml rosé wine, hot but not boiling (put in the microwave for 30+ seconds)
- 8 oz. high quality white chocolate disks or finely chopped bars
- 1 1/2 cups 350ml heavy whipping cream
- Few drops of pink gel food coloring
- 10 ounce pound cake cut into 1” squares
- 1 1/4 cups about 12 ounces prepared white vanilla butter cream
- 28 small fresh mint leaves
- 14 fresh blackberries
- Short skewers or novelty drink stirrers
- Place the 2 tablespoons cold wine in a medium saucepan and sprinkle gelatin over water or rose wine. Let stand for 1 minute. Whisk in egg yolks and sugar; mix well. Stir in hot wine. Cook over medium heat, whisking constantly until thickened, about 7-10 minutes. When done, it should be thick enough to coat the back of a spoon. Stir in the chocolate and let stand in the hot mixture for 1 minute. Blend with a whisk until the chocolate has melted and even in color (no streaks!). Let cool to room temperature. Meanwhile, whip the heavy cream to soft peaks with an electric mixer.
- When mixture has cooled, pour it into the whipped cream and add a few drops of pink food color. Gently fold whipped cream into the cooled chocolate-rosé wine mixture until well blended.
- Place the silicone molds onto flat baking sheets. Fill the silicone mold cavities half full and insert a cake piece into each cavity. Fill the cavities with mousse until overflowing. Rap the pan on a work surface so that the mousse levels into the molds and releases air bubbles from around the cake pieces. Spread the mousse over the cavities with a large offset spatula; scrape away excess mousse so the cakes are completely level. Freeze overnight.
- Push the frozen cakes out of the molds from the bottom. Place each cake on small dessert plates or in small pastry liners (the former is sturdier and preferred). Transfer the butter cream to a pastry bag fitted with a sultan tube; pipe a large sultan shape in the center of each cake. Garnish each cake with two fresh mint leaves. Skewer a fresh berry and place in the center of each butter cream flourish. Place the cakes in the refrigerator to thaw, about 2 hours.
- Serve chilled cakes on a large platter alongside tall stemmed glasses of rosé wine.