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.

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.

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

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

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.

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.