White Chocolate Mousse

White Chocolate Mousse

Ghirardelli(R) 0

"A touch of orange liqueur melted into the white chocolate makes this simple mousse an elegant dessert. Try with mint or coffee liqueur, or with fresh fruit on top."

Ingredients {{adjustedServings}} servings 416 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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  1. In double boiler over hot water, melt chocolate with liqueur and water; stir gently to blend. Cool until chocolate mixture no longer feels warm to the touch. In large bowl with electric mixer, beat cream until soft peaks form; fold cream into chocolate mixture.
  2. In large bowl with clean mixer, whisk egg whites until soft peaks form. With rubber spatula, fold egg whites into chocolate mixture. Divide mousse among 6 dessert bowls or glasses. Chill at least 1 hour.
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  • Tips:
  • Garnish mousse with fresh blueberries and raspberries, canned mandarin orange sections, or fresh strawberries.
  • Instead of orange liqueur, use 4 tablespoons raspberry, mint or coffee liqueur, or 4 tablespoons water and 1 teaspoon vanilla extract.
  • Serve mousse in Chocolate Dessert Cups.
  • Fold 2 tablespoons chopped crystallized ginger or 20 crushed gingersnaps or chocolate wafer cookies into mousse along with egg whites.
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Reviews 8

  1. 11 Ratings


I made this exactly as directed, only scaling it down to 5 servings so that I could use just one cup of cream, not the odd 1-1/4 cups. This is wonderful, light and fluffy with just a slight hint of the Grand Marnier. But in my view it's not good enough to stand on its own - it must have something else for a punch of flavor and color. There are any number of possibilities, like a drizzle of chocolate ganache or syrup, adding a fruit garnish, or even using different flavored liqueurs. In this case I drizzled the plate with a fresh rasberry coulis. I piped the mousse into pretty, dark chocolate shells and garnished each with white chocolate curls, fresh mint, raspberries and edible flaked gold leaf. Light, elegant, impressive and delicious.

Deb C

It has been my experience that when the manufacturer of an ingredient promotes a recipe it is usually very good. Not so in this case. While the texture of the mousse was good, the flavor was disappointing. The Grand Marnier overpowered the white chocolate. There are many dessert recipes that take less effort and cost less to make than this one and taste so much better. My recommendation is to save your time and money.


Made this recipe 3x and it failed EVERY time. Water caused it to seize.