Name: White Chocolate Mousse Recipe
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 1 cup heavy cream; 4 ounces white chocolate baking bars, coarsely chopped; 2 tablespoons Drambuie or other orange flavored liqueur (or a drop or two of orange extract)

Pin146

Yum

146 Shares

This mousse was originally made to be a part of a different article, nothing more than a part of a larger recipe, but once it was made I had to put the mousse itself in the place it deserves to be. Firmly in the spotlight.

Let me start by saying this: I am not a huge white chocolate fan. Generally speaking I’d rather be going for dark chocolate, or better, chocolate toffee. This recipe may have changed my mind.

This mousse is light, delicate, fluffy, airy, silky, velvety and other adjectives I just can’t come up with at the moment. Basically it’s like eating a slightly whipped-cream flavored cloud, but with the flavor intensified by a factor of 100. I could sit and just spoon down a cup of this mousse without ever trying hard, though a full cup might be a little much for anyone.

The mousse is simplicity in itself to make and could be used for any number of absolutely decadent desserts. Drop a dollop on a pie the next time you were craving whipped cream, use it as a substitute for butter cream in a cake recipe, the filling for a pie or tart, or as a classic mousse. My personal favorite way to eat it is drizzled with a bit of fruit compote and a spoon ;-)

2 cups mousse

White Chocolate Mousse Recipe

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients

1 cup heavy cream
4 ounces white chocolate baking bars, coarsely chopped
2 tablespoons Drambuie or other orange flavored liqueur (or a drop or two of orange extract)

Instructions

Heat cream in a 1 small saucepan until just boiling (This is called scalding the cream.) Place white chocolate into a heat proof bowl and pour hot cream over chocolate. Allow to sit for approximately 3 minutes, then stir until smooth. Stir in Drambuie and refrigerate until extremely cold (approximately 1 1/2 hours), stirring occasionally. Mixture will be thin.
In a large bowl, beat cold chocolate mixture with an electric mixer on medium speed for about a minute or until chocolate begins to thicken. Switch to high speed and mix until stiff peaks form. (If it won’t go to stiff peaks, it’s not cold enough, place it back in the fridge for a half hour and continue beating.
From here it’s up to you what you do with this. Pipe it, spread it, put it in a dessert cup with your favorite topping or spread it on the bumper of a 52 Ford Pickup, it really doesn’t matter. It’s gonna be good no matter what you do with it.
Share and Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 209Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 21mgCarbohydrates: 13gFiber: 0gSugar: 12gProtein: 2g

What I would have done differently had I Thought of it at the time:

I think I’m going to have to try this with other flavorings. It would probably be great with amaretto or Irish whiskey (White Chocolate Irish Cream Mousse, anyone?) Do you have any ideas?

Links to other recipes like this:

White Mousse Au Chocolate, From Delicous: Days
White Chocolate Mousse with Fruit Salad, from Anne’s Food

8 Comments

alexandra's kitchen on November 26, 2008 at 11:34 am

amazing. only 3 ingredients?! the orange-flavoured liqueur sounds like a nice touch

Yum Yucky on October 23, 2011 at 11:29 am

Delicate fluffy airy silky velvety? Whipped cream flavored cloud? I need no more convincing. I want it.

Jean on July 10, 2018 at 9:43 pm

I made the white chocolate mousse tarts and they were amazing. A recipe to use over and over again. I also made the chocolate pecan tart recipe and they were inhaled by everyone. Thanks for some great but easy recipes that people will think you worked on for hours and they were so quick and easy.

Jerry on July 11, 2018 at 4:02 pm
Jean,
I’m so glad you and your family liked them! As a cook, I’m all for quick desserts that seem fancier than they really are, and I think both of the ones you mentioned are perfect examples of that. Wonderful flavor, a splash of WOW factor, but simple and quick to put together. You can’t beat that!
Reply

sue fultz on August 1, 2019 at 6:48 am

Can I freeze this? I want to pipe it into chocolate cups to be served at my daughter’s wedding and I wNt to do it ahead of time.

Jerry on August 1, 2019 at 1:59 pm
Sue,
The short answer is… I’m not sure. I would assume so, but I’ve never tried it, so I have no idea what it would do to the texture of the mousse.
Reply

Tonja Robinson on September 18, 2019 at 12:08 pm

Can this recipe be used in an entremet cake?

Jerry on September 18, 2019 at 5:17 pm
Tonja,
I would probably shy away from this one, as it’s a very, VERY fluffy mousse, and might collapse if used that way
Reply