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Peach White Chocolate Mousse | Peach White Chocolate Mousse Recipes | Peach White Chocolate Mousse Recipe

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Peach White Chocolate Mousse

16 oz box pound cake mix

1 cup peach nectar

1 lemon, zested, juiced

4 medium peaches, halved, pitted

1 1/4 cups heavy cream

2 bars 4 oz each white chocolate, chopped

2 tbs powdered sugar

1/2 tsp vanilla

3 tbs cornstarch

12 oz jar peach preserves, melted

1 tbs finely chopped candied ginger

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Prepare cake mix according to package directions, substituting 1/2 cup nectar for 1/2 cup water. Stir in 1 tsp lemon zest. Pour batter into greased 9" round cake pan. Bake 40 min. or until done. Let cool in pan 5 min. Remove cake from pan, let cool completely. Trim top of cake to level, cut horizontally to form 2 even layers. Chop 2 peaches, thinly slice remaining peaches. In saucepan, cook 1/4 cup cream 1 min. or until it reaches a boil. Remove from heat. Add chocolate. Let sit 1 min. stir until smooth. Let chocolate mixture sit 2 min. or until still warm to touch. Whip remaining cream, sugar and vanilla 4 min. or until stiff peaks form. Fold chocolate mixture into whipped cream mixture. Stir in chopped peaches. Place 1 cake layer in 9" springform pan. Spread 1/2 mousse mixture over cake. Top with remaining cake layer. Spread remaining mousse over cake. Chill 1 hour. In bowl, blend cornstarch and remaining nectar. In saucepan, bring preserves and cornstarch mixture to a boil. Cook 1 min. more. Remove from heat. Stir in 1 tbs lemon juice and ginger. Let cool 5 min. or until room temp, spread over top of cake. Arrange peach slices on cake, then serve.

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