A dose of Frangelico, my favorite hazelnut liqueur, pushes this luscious White Chocolate Mousse over the top!
I’ve been cooking out of my well used Silver Palate cookbooks a lot lately; the recipes are no-fail and just as perfect for everyday meals as for entertaining. To celebrate Valentine’s Day, I am sharing a perfect holiday recipe. When I spotted this White Chocolate Mousse with Frangelico in the Good Times volume, I knew it was an ideal choice…easy and elegant.
White Chocolate Mousse with Frangelico
We are a house divided when it comes to white chocolate. The boys prefer deep dark chocolate desserts; the richer the better. Katie and I love white chocolate, even though it truly isn’t chocolate per se. But we’ll all indulge in both when the recipe is rich and incredible like this white chocolate mousse. I’m a huge fan of adding Frangelico to my white chocolate desserts as there’s something magical when this hazelnut liqueur pairs with the dreamy confection.
Mousse for the Holidays!
As with a lot of holiday desserts, my kitchen was a wreck after making this mousse. Melting white chocolate, whisking the custard in a saucepan, whipping the cream and then the egg whites. I won’t even start counting the bowls and mixing utensils used. But it was worth every one of them.
Creamy and luscious, this is the perfect Valentine’s Day dessert for the white chocolate lovers in your life. Just garnish with whatever red berries look best in your produce section and these will be festive as well and scrumptious. Plus there are 13 other Valentine’s Day desserts shared by my sweet friends. Just take a look at the collage below and I know you’ll want to visit all their blogs to collect every single recipe.
1. Chocolate Dipped Sttrawberry Hi Hat Cupcakes (Gluten Free) from Pineapple and Coconut
2. Frosted Cream Cheese Cutout Cookies from Magnolia Days
3. White Chocolate Mousse with Frangelico from That Skinny Chick Can Bake
4. Chocolate Caramel Pretzel ‘n Chip Tart from Gotta Get Baked
5. White Chocolate Cherry Brownies from The Messy Baker
6. Chocolate Champagne Cupcakes from The Girl in the Little Red Kitchen
7. Sugar-Free Blueberry Yogurt Truffles from What Smells So Good
8. Strawberry Cheesecake Heart Pie from Hungry Couple NYC
9. Red Velvet Heart Sandwich Cookies from Jen’s Favorite Cookies
10. Chocolate Cannoli Cones from Created By Diane
11. Cherry Cheesecake Stuffed Cupcakes from Chocolate Moosey
12. Nutella Brownie Cheesecake No-Churn Ice Cream from Cupcakes and Kale Chips
13. Valentines Smores Hearts from Kelly Bakes
14. Chocolate Hazelnut Cookies from Roxana’s Home Baking
Tips for Making Mousse
This white chocolate mousse has a good number of steps, but it is a very doable recipe if you don’t mind a few dishes to wash!
- As with all recipes, read through it once or twice to familiarize yourself with the steps and ingredients. Nothing worse than starting a recipe and finding out you don’t have all the ingredients on hand.
- I like melting my chocolate in the microwave, but it must be done gently. I start with 3o seconds, stop and stir and repeat. When the mixture is almost smooth and completely melted, you can let the residual heat finish the job by letting it sit for a minute or two, then stirring again.
- Be careful when cooking the egg yolk mixture over the double boiler. You must whisk constantly as you don’t want the eggs to scramble! Little bits of cooked egg will ruin the texture of your mousse.
- If you’ve never whipped egg whites before, you need to know that any egg yolk or oils on the bowl, beaters or in the whites will prevent the whites from beating properly. Make sure all your equipment is scrupulously clean and hat your egg whites are not contaminated with any yolk.
- If your whites don’t beat up up to hold peaks, you probably had some contamination. There’s nothing you can do except start over. Wash all your equipment well; I like using Dawn dish soap which does a good job cutting through the grease.
- Let your mousse chill before eating. Bon appetit!
Note: There are raw egg whites in this recipe. The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. Do not serve to the very young, elderly or immunosuppressed. I recommend using pasteurized eggs.
- 8 ounces white chocolate, chopped
- 1/2 cup (4 ounces or 1 stick) butter
- 6 eggs, separated, at room temperature
- 1 cup powdered sugar
- 1/2 cup Frangelico (hazelnut) liqueur
- 2 cups heavy cream, cold
- 1/8 teaspoon cream of tartar
- Gently microwave white chocolate and butter in a microwave-safe bowl, stopping and stirring at 30-second increments till melted and smooth.
- Whisk the yolks, sugar, and Frangelico in the bowl for the top of the double boiler (or a bowl large enough to sit over a pan of simmering water). Cook until very thick, about 3 minutes, whisking constantly. Remove from heat and set aside.
- Whisk the white chocolate into the egg mixture.
- In another bowl, beat the heavy cream over high speed until stiff peaks form.
- Using a mixer with the whisk attachment and a very clean bowl (any oil or grease will prevent whites from whipping properly), with whisk attachment, beat the egg whites and cream of tartar till stiff but not dry.
- Gently fold the cream and egg whites into the white chocolate mixture. Scoop mixture into pretty serving dishes. Refrigerate for at least 3 hours to set before serving. Garnish with berries or chocolate shavings/curls if desired.
Total time does not reflect 3+ hours chilling time.
Servings vary depending on the size of your serving dishes.
Adapted from The Silver Palate Good Times Cookbook
Amount Per Serving: Calories: 462Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 213mgSodium: 95mgCarbohydrates: 32gFiber: 0gSugar: 32gProtein: 8g