This white chocolate mousse with Frangelico is a perfect dessert to show off with, without taking hours of your time. Rich, decadent, and oh so good. Worth the prep. Worth the mess.
In all the craziness, I haven’t busted open the cookbooks since October, for the Pass the Cook Book Club! I am super excited to be back with the club. This month Christiane from Taking On Magazines picked the recipes from The Silver Palate Good Times Cookbook . All three of the recipes she picked sounded out of this world! Choosing one was rough, but I chose wisely.
I love Christiane’s site. She and I often flip through the same magazines, and have even teamed up in the past on the same recipe . She has my kind of taste buds (except, I have a much deeper love of chocolate) and when Dudette – her daughter – reviews dinner, it’s priceless. Even before we get to the recipes, or the club, you should go check her page out!
As for the club: It’s pretty simple. Once a month you pick one of 3 selected recipes from a designated book and give it a go. You don’t need to have a blog, just want to try something new. Whether it’s a sweet or savory dish, you give it a go, fix it up for you and your family, and give us some feedback. Hop over to the facebook page if you would like to join!
On to the recipe, there was a seafood lasagna calling my name, but I knew Handsome wouldn’t appreciate that (and seeing as lasagna by nature is a lot of servings, I skipped). The second choice was a vegetable pot pie. Oh heck yeah that sounded awesome. Homey. And Comforting. (I’m on NyQuil, excuse the periods).
Lastly, there was this… Oh yeah this perfect white chocolate mousse. It was worth the prep. Worth the mess. Worth the 14 extra pounds it added to my hips.
Interested in joining? Click to read more about the Pass the Cook Book Club . To join the club, click for our facebook group here . Remember, you don’t need a blog – you just need to want to cook!
If you’ve tried my White Chocolate Mousse with Frangelico recipe, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore , Twitter & Facebook.
If this has inspired a mousse making extravaganza at your house, try this one out too.
Triple Layer Chocolate Mousse Pie
Chantilly Aux Framboises – Fancy Pants Whipped Raspberry Cream Desserts
Ingredients
- 8 oz white chocolate - for baking, chopped
- 1/2 cup unsalted butter
- 6 eggs - separated, at room temperature
- 1 cup confectioners’ sugar
- 1/2 cup Frangelico liqueur
- 2 cups heavy cream - cold
- 1/8 tsp cream of tartar
Instructions
- For this recipe, make sure you have all your bowls ready to go. Set up that Mise en Place and rock it!
- In a saucepan over medium-low heat, melt the butter with the white chocolate, stirring constantly. Set aside.
- Whisk the yolks, sugar, and Frangelico in the bowl for the top of the double boiler until pale, yellow and thick. Whisk it good. Set it over the double boiler, with just simmering water, and cook until very thick, about 3 minutes. Test to see if it coats the back of a spoon. Remove from heat and spoon into a large bowl.
- Whisk the white chocolate into the egg mixture.
- In a clean bowl, whisk the heavy cream over high speed until stiff peaks form.
- In another clean bowl, with whisk attachment, beat the egg whites with the cream of tartar until stiff, but not dry, peaks form.
- Gently fold the cream and egg whites into the white chocolate mixture. Refrigerate for at least 3 hours to set before serving.
- The instructions said to spoon into goblets, and you can bet your cute behind, I was bummed to discovered I owned not one goblet. I will be remedying that for future mousse consumption. We should all own a good goblet or two.
- Dust with cocoa powder or chocolate shavings if desired.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Your prep photos get me just as excited as the finished product. The pot pie was good but I should have done the dessert. Your mousse looks fabulous.
I think I’ll just faceplant in to this – who needs a spoon?
This sounds totally perfect! Love this recipe!
Wow, you made that mousse look amazing, Kita. Of course, it was pretty darn tasty, wasn’t it? My hips are so, so mad at me.
I wish I tried the lasagna too…my silly boy doesn’t do seafood either. But this mousse was so worth the extra pounds indeed. Yours looks amazing and your pictures as usual are stunning!!
This looks decadent and divine all at once…looks so delicious! What a great recipe to serve! Thanks for sharing!
Your photos and the lighting are absolutely gorgeous! I loved the mousse as well, but I used a different liqueur but I need to try it again with Frangelico.
You were right about all the dirty dishes and steps being worth it! I wish I had gotten raspberries to go on top like everyone else did. But I am cutting back on my grocery bills. Boo no-job.
Heavenly! As usual!!
I love the addition of the frangelico. YUM!!!
Love the cocoa powder on this! I have to admit, sometimes white chocolate can be a little much with the SWEETNESS up in your face. Lovely photos, too.
Can I have this for breakfast? Looks gorgeous Kita!
I dug out my cookbook and made this gorgeous mousse! A huge hit at our house 🙂
This looks so heavenly, Kita! I adore Frangelico!