White Chocolate Mousse

White Chocolate Mousse


"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."


servings 416 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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.


  • 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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Your rating



  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 hin...

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 d...

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

Great texture. After getting all of my ingredients together I realized that I was all out of white chocolate so I used chocolate chips instead. The texture came out perfect so I will try this ...

On it's own, it is not very exciting. I dressed it up two different ways. To the first, I added peppermint oil and melted semi-sweet chocolate prior to adding the egg whites. This was excelle...

It was pretty good for white chocolate, but I am not the biggest white chocolate fan.

I did not care for this recipe.

Don't know what happened but when I added the egg whites to the mixture it all curdled. I served it in chocolate cups anyway and they disappeared so the taste was good. Maybe it was the marzipan...