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

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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