White Chocolate Mousse with Frangelico

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 (affiliate link) The Silver Palate Good Times Cookbook Volume I, I knew it was an ideal choice…easy and elegant.

Why You Must Make

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 ALL loved this egg White Chocolate Mousse Recipe.

• This white chocolate mousse recipe is rich and incredible! Even die-hard chocoholics love it.
• Adding Frangelico to a white chocolate dessert creates a magical combination when the hazelnut liqueur pairs with the dreamy confection. It gives this mousse a certain je ne sais quoi.
• Serving the mousse in individual dishes topped with berries makes for an easy, elegant presentation. Everyone loves having their own dessert!

How to Make

1. Gently Microwave white chocolate and butter in a microwave-safe bowl. Stop and stir at 30-second increments until it’s melted and smooth.
2. 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).
3. Cook until very thick, about 3 minutes, whisking constantly. Remove from heat and set aside. Do not walk away or stop whisking or the eggs could scramble. If this happens, you must begin again.
4. Whisk the white chocolate into the egg mixture.
5. In another bowl, Beat the heavy cream over high speed until stiff peaks form.
6. In a very clean bowl with clean beaters, Beat the egg whites and cream of tartar until stiff but not dry.
7. Gently Fold the cream and egg whites into the white chocolate mixture.
8. Scoop the mixture into pretty serving dishes.
9. Refrigerate for at least 3 hours to set before serving.
10. Garnish with berries with or without mint sprigs or white chocolate shavings/curls if desired.

Expert Tips

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.
• PRO-Tip: I like melting my chocolate in the microwave, but it must be done gently. I start with 30 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.
•  PRO-Tip: 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 that your egg whites are not contaminated with any yolk.

Frequently Asked Questions

You May Also Like:

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 the final result was worth every one of them!

• White Chocolate Frangelico Cheesecake
• Frozen Chocolate Mousse Cake
• Triple Chocolate Mousse Pie
• Layered Mousse Cake
• Chocolate Truffle Mousse
• Triple Chocolate Mousse Cake
• Plus, more of my Best Chocolate Recipes.

Continue to Content

Print

The Recipe:

White Chocolate Mousse with Frangelico Recipe

Prep Time 30 minutes

Cook Time 3 minutes

Total Time 33 minutes

Yield 8 servings

A dreamy white chocolate mousse kicked up with a splash of hazelnut liqueur!

5.0 Stars (56 Reviews)

Ingredients

• 8 ounces white chocolate, chopped
• ½ cup (4 ounces or 1 stick) butter
• 6 eggs, separated, at room temperature
• 1 cup powdered sugar
• ½ cup Frangelico (hazelnut) liqueur
• 2 cups heavy cream, cold
• ⅛ teaspoon cream of tartar

Instructions

1. Gently microwave white chocolate and butter in a microwave-safe bowl, stopping and stirring at 30-second increments till melted and smooth.
2. 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.
3. Whisk the white chocolate into the egg mixture.
4. In another bowl, beat the heavy cream over high speed until stiff peaks form.
5. Using a mixer with the whisk attachment and a very clean bowl (any oil or grease will prevent whites from whipping properly), with the whisk attachment, beat the egg whites and cream of tartar till stiff but not dry.
6. 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.

Notes

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.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 462Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 213mgSodium: 95mgCarbohydrates: 32gFiber: 0gSugar: 32gProtein: 8g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest