Why You’ll Love This Recipe
- Silky and Luxurious: The mousse has a rich, smooth texture from the white chocolate and heavy cream, making each bite melt in your mouth.
- Flavored with Hazelnut Liqueur: The Frangelico liqueur adds a delightful nutty, aromatic depth, elevating the white chocolate flavor.
- Perfect for Special Occasions: This mousse is elegant and delicious, making it perfect for a dinner party, holiday feast, or any time you want to impress.
- Easy to Make: Despite its elegance, the recipe is straightforward and only takes 33 minutes, with a little chilling time to set.
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Step-by-Step Instructions
Step 1: Melt the White Chocolate
- In a microwave-safe bowl, gently melt white chocolate and butter in 30-second intervals. Stir after each interval until the chocolate is smooth and fully melted. Set aside to cool slightly.
Step 2: Cook the Egg Mixture
- In a heatproof bowl (for a double boiler), whisk together egg yolks, powdered sugar, and Frangelico.
- Place the bowl over a pan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Continue whisking constantly for about 3 minutes, or until the mixture thickens significantly. Remove from heat and set aside.
Step 3: Combine White Chocolate and Egg Mixture
- Slowly whisk the melted white chocolate mixture into the egg yolk mixture. Stir until fully combined and smooth.
Step 4: Whip the Heavy Cream
- In a separate bowl, use an electric mixer to beat the cold heavy cream on high speed until stiff peaks form. Set aside.
Step 5: Whip the Egg Whites
- In a clean bowl, use a mixer with the whisk attachment to beat the egg whites and cream of tartar until stiff but not dry peaks form.
Step 6: Fold Everything Together
- Gently fold the whipped heavy cream and whipped egg whites into the white chocolate and egg mixture. Be careful not to deflate the mixture; fold gently until everything is well combined.
Step 7: Serve and Chill
- Spoon the mousse into individual serving dishes. Refrigerate for at least 3 hours to allow the mousse to set and firm up.
Step 8: Garnish (Optional)
- Garnish with fresh berries, chocolate shavings, or chocolate curls for added elegance and flavor.
Servings and Timing
- Servings: 8 servings (depending on the size of your serving dishes)
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Total Time: 33 minutes, plus 3 hours chilling time
Variations
- Nutty Twist: Add chopped toasted hazelnuts into the mousse for an extra crunchy texture.
- Different Liqueurs: You can substitute Frangelico with Amaretto or Baileys for a different flavor profile.
- Fruit Pairings: Top with fresh raspberries, blueberries, or strawberries to enhance the fruity contrast with the rich mousse.
Storage/Reheating
- Storage: Keep the mousse in the refrigerator for up to 3 days. It should be kept covered to avoid absorbing other odors.
- Reheating: This mousse is meant to be served chilled. Do not attempt to reheat as it may affect the texture.
FAQs
Can I make this mousse without Frangelico?
Yes, you can replace Frangelico with hazelnut extract or another liqueur such as Amaretto for a different flavor.
Can I use a different type of chocolate for the mousse?
Although white chocolate is recommended for its creamy and sweet flavor, you can experiment with dark chocolate for a more intense flavor. Just be aware that the mousse will be less sweet.
Can I make this mousse ahead of time?
Yes! This mousse is ideal for preparing in advance. Simply make it a day before your event, and it will set perfectly in the fridge.
Can I use a sugar substitute in this recipe?
Yes, you can substitute the granulated sugar with a sugar alternative such as erythritol or Stevia for a lower-calorie version. Just ensure the substitute you use is suitable for making mousse.
Can I use egg whites from a carton?
You can use carton egg whites, but fresh egg whites are recommended for the best texture and stability when whipping.
Conclusion
This White Chocolate Mousse with Frangelico is the ultimate dessert for anyone who loves rich, creamy, and indulgent sweets. The combination of smooth white chocolate, fluffy mousse texture, and the hazelnut undertones of Frangelico creates a dessert experience that’s both comforting and luxurious. It’s perfect for any special occasion or a treat to enjoy at home. Simple to prepare, yet utterly impressive—this mousse will become a favorite in your dessert repertoire!
White Chocolate Mousse with Frangelico: An Incredible Ultimate Recipe
- Total Time: 33 minutes, plus 3 hours chilling time
- Yield: 8 servings
- Diet: Vegetarian
Description
This **White Chocolate Mousse with Frangelico** is a luxurious dessert that combines rich white chocolate with the nutty sweetness of Frangelico hazelnut liqueur. Silky and indulgent, it’s the perfect treat for special occasions or whenever you crave something decadent.
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
- Step 1: Melt the White Chocolate – In a microwave-safe bowl, melt the white chocolate and butter in 30-second intervals, stirring after each until fully melted and smooth. Set aside to cool slightly.
- Step 2: Cook the Egg Mixture – In a heatproof bowl, whisk together the egg yolks, powdered sugar, and Frangelico. Place the bowl over simmering water (double boiler method) and whisk constantly for about 3 minutes, or until the mixture thickens. Remove from heat and set aside.
- Step 3: Combine White Chocolate and Egg Mixture – Slowly whisk the melted white chocolate mixture into the egg yolk mixture. Stir until fully combined and smooth.
- Step 4: Whip the Heavy Cream – In a separate bowl, beat the cold heavy cream on high speed until stiff peaks form. Set aside.
- Step 5: Whip the Egg Whites – In a clean bowl, beat the egg whites and cream of tartar until stiff but not dry peaks form.
- Step 6: Fold Everything Together – Gently fold the whipped heavy cream and egg whites into the white chocolate and egg mixture. Be careful not to deflate the mixture, and fold gently until well combined.
- Step 7: Serve and Chill – Spoon the mousse into individual serving dishes. Refrigerate for at least 3 hours to allow the mousse to set and firm up.
- Step 8: Garnish (Optional) – Garnish with fresh berries, chocolate shavings, or chocolate curls for added elegance and flavor.
Notes
Ensure all ingredients are at room temperature before starting to make the mousse for a smooth and consistent texture.
Whip the egg whites and heavy cream separately to maintain the fluffiness of the mousse.
Gently fold the mixtures together to avoid deflating the mousse, keeping it light and airy.
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 125mg
