White Chocolate Mousse with Frangelico
A dreamy white chocolate mousse kicked up with a splash of hazelnut liqueur!
- Prep Time: 30 mins
- Cook Time: 3 minutes
- Total Time: 33 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Mixing, No-Bake
- Cuisine: American
- 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