White Chocolate Mousse Recipe - Allrecipes.com
White Chocolate Mousse Recipe

White Chocolate Mousse

Recipe by  

"A touch of orange liqueur melted into the white chocolate makes this simple mousse an elegant dessert. Try with mint or coffee liqueur, or with fresh fruit on top."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT

Directions

  1. In double boiler over hot water, melt chocolate with liqueur and water; stir gently to blend. Cool until chocolate mixture no longer feels warm to the touch. In large bowl with electric mixer, beat cream until soft peaks form; fold cream into chocolate mixture.
  2. In large bowl with clean mixer, whisk egg whites until soft peaks form. With rubber spatula, fold egg whites into chocolate mixture. Divide mousse among 6 dessert bowls or glasses. Chill at least 1 hour.
Kitchen-Friendly View

Footnotes

  • Tips:
  • Garnish mousse with fresh blueberries and raspberries, canned mandarin orange sections, or fresh strawberries.
  • Instead of orange liqueur, use 4 tablespoons raspberry, mint or coffee liqueur, or 4 tablespoons water and 1 teaspoon vanilla extract.
  • Serve mousse in Chocolate Dessert Cups.
  • Fold 2 tablespoons chopped crystallized ginger or 20 crushed gingersnaps or chocolate wafer cookies into mousse along with egg whites.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2011

I made this exactly as directed, only scaling it down to 5 servings so that I could use just one cup of cream, not the odd 1-1/4 cups. This is wonderful, light and fluffy with just a slight hint of the Grand Marnier. But in my view it's not good enough to stand on its own - it must have something else for a punch of flavor and color. There are any number of possibilities, like a drizzle of chocolate ganache or syrup, adding a fruit garnish, or even using different flavored liqueurs. In this case I drizzled the plate with a fresh rasberry coulis. I piped the mousse into pretty, dark chocolate shells and garnished each with white chocolate curls, fresh mint, raspberries and edible flaked gold leaf. Light, elegant, impressive and delicious.

 
Most Helpful Critical Review
Jun 04, 2011

Made this recipe 3x and it failed EVERY time. Water caused it to seize.

 
Jun 29, 2011

It has been my experience that when the manufacturer of an ingredient promotes a recipe it is usually very good. Not so in this case. While the texture of the mousse was good, the flavor was disappointing. The Grand Marnier overpowered the white chocolate. There are many dessert recipes that take less effort and cost less to make than this one and taste so much better. My recommendation is to save your time and money.

 
Dec 10, 2010

Great texture. After getting all of my ingredients together I realized that I was all out of white chocolate so I used chocolate chips instead. The texture came out perfect so I will try this recipe again (I will be sure to have white chocolate on hand next time). This s a very simple & easy recipe so five stars for now.

 
Dec 07, 2011

On it's own, it is not very exciting. I dressed it up two different ways. To the first, I added peppermint oil and melted semi-sweet chocolate prior to adding the egg whites. This was excellent! It was firm enough to pipe into glasses a hold a cookie without letting it fall. I also adorned it with a mint leaf. It tasted like a really good mint chocolate chip ice cream. To the second, I added Grand Mariner and served it over a raspberry sauce, and topped with a white chocolate filled raspberry and edible glitter. This variety was very tasty, but was not firm. When piped into a glass, it quickly lost form, but people raved about the taste.

 
Jun 27, 2011

It was pretty good for white chocolate, but I am not the biggest white chocolate fan.

 
Dec 31, 2013

Don't know what happened but when I added the egg whites to the mixture it all curdled. I served it in chocolate cups anyway and they disappeared so the taste was good. Maybe it was the marzipan I added to the whipped cream for stabilization or the mint liquor I used (it was 100 proof). I shall try this again using the recipe as is. As I said the taste was good. It was the texture. Since I didn't follow the recipe exactly who knows? Must of been something in the variations. They disappeared anyway.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 416 kcal
  • 21%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 31 g
  • 48%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 65 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

No time? No problem!
No time? No problem!

Eat well fast with our collection of quick and easy recipes.

2014 Pie Countdown
2014 Pie Countdown

We're counting down great pies every day right up to Thanksgiving. Join the fun!

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Related Videos

Raspberry Chocolate Tassies

See how to make tasty pastry cups filled with chocolate and raspberry jam.

Mini Dark Chocolate Pudding Cakes

See how to make mini pudding cakes with luscious dark chocolate.

Cinnamon Chocolate Chip Cookies

See how to make chocolate chip cookies with some cinnamon snap.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States