Home » Desserts » White Chocolate Mousse with Frangelico
posted by Liz Berg
on April 6, 2021 (updated 11/20/22)
A dose of Frangelico, my favorite hazelnut liqueur, pushes this luscious White Chocolate Mousse over the top!
I’ve been cooking out of my well-used Silver Palate cookbooks a lot lately; the recipes are no-fail and just as perfect for everyday meals as for entertaining. To celebrate Valentine’s Day, I am sharing a perfect holiday recipe. When I spotted this White Chocolate Mousse with Frangelico in the (affiliate link) Good Times volume, I knew it was an ideal choice…easy and elegant.
Table of Contents hide
1 Why You Must Make
2 How to Make
3 Expert Tips
4 Frequently Asked Questions
5 You May Also Like
6 White Chocolate Mousse with Frangelico Recipe
Why You Must Make
We are a house divided when it comes to white chocolate. The boys prefer deep dark chocolate desserts; the richer the better. Katie and I love white chocolate, even though it truly isn’t chocolate per se. But we ALL loved this egg white chocolate mousse.
- This white chocolate mousse recipe is rich and incredible! Even die-hard chocoholics love it.
- Adding Frangelico to a white chocolate dessert creates a magical combination when the hazelnut liqueur pairs with the dreamy confection. It gives this mousse a certain je ne sais quoi.
- Serving the mousse in individual dishes topped with berries makes for an easy, elegant presentation. Everyone loves having their own dessert!
How to Make
- Gently microwave white chocolate and butter in a microwave-safe bowl. Stop and stir at 30-second increments until it’s melted and smooth.
- Whisk the yolks, sugar, and Frangelico in the bowl for the top of the double boiler (or a bowl large enough to sit over a pan of simmering water).
- Cook until very thick, about 3 minutes, whisking constantly. Remove from heat and set aside. Do not walk away or stop whisking or the eggs could scramble. If this happens, you must begin again.
- Whisk the white chocolate into the egg mixture.
- In another bowl, Beat the heavy cream over high speed until stiff peaks form.
- In a very clean bowl with clean beaters, Beat the egg whites and cream of tartar until stiff but not dry.
- Gently Fold the cream and egg whites into the white chocolate mixture.
- Scoop the mixture into pretty serving dishes.
- Refrigerate for at least 3 hours to set before serving.
- Garnish with berries with or without mint sprigs or white chocolate shavings/curls if desired.
Expert Tips
This white chocolate mousse has a good number of steps, but it is a very doable recipe if you don’t mind a few dishes to wash!
- As with all recipes, read through it once or twice to familiarize yourself with the steps and ingredients. Nothing worse than starting a recipe and finding out you don’t have all the ingredients on hand.
- I like melting my chocolate in the microwave, but it must be done gently. I start with 30 seconds, stop and stir and repeat. When the mixture is almost smooth and completely melted, you can let the residual heat finish the job by letting it sit for a minute or two, then stirring again.
- I like melting my chocolate in the microwave, but it must be done gently. I start with 3o seconds, stop and stir and repeat. When the mixture is almost smooth and completely melted, you can let the residual heat finish the job by letting it sit for a minute or two, then stirring again.
- PRO-Tip: If you’ve never whipped egg whites before, you need to know that any egg yolk or oils on the bowl, beaters, or in the whites will prevent the whites from beating properly. Make sure all your equipment is scrupulously clean and that your egg whites are not contaminated with any yolk.
Frequently Asked Questions
What is Mousse?
Mousse is a French word that translates to froth or foam. It’s a rich, light as air dish that can be sweet or savory and hot or cold. Cold mousse is usually made with fruit or chocolate with either whipped egg whites or cream to make them fluffy. A savory mousse can be made with meat or seafood lightened with whipped egg whites. A savory mousse is usually baked in a water bath to prevent curdling.
Is White Chocolate really Chocolate?
White chocolate is not true chocolate. It doesn’t contain chocolate liquor but instead is made of sugar, cocoa butter, milk solids, and vanilla.
How Should Mousse Be Stored
Covered with plastic, it can be refrigerated for up to 3 days. It can be frozen for up to 2 weeks. Defrost in the refrigerator before serving.
Why Does Mousse Get Grainy?
This can happen if the chocolate gets too cold before adding it to the egg whites.
How Can You Fix Overwhipped Mousse?
Whisk in a couple of tablespoons of cream and it should smooth out again. This won’t work if it’s so overwhipped the cream has turned to butter. In that case, it’s not salvageable.
What is Frangelico?
According to the Food Lover’s Companion, it is a hazelnut-flavored liqueur that’s “enhanced with a secret formula of flower and berry essences.”
You May Also Like
As with a lot of holiday desserts, my kitchen was a wreck after making this mousse. Melting white chocolate, whisking the custard in a saucepan, whipping the cream, and then the egg whites. I won’t even start counting the bowls and mixing utensils used. But the end result was worth every one of them!
- White Chocolate Frangelico Cheesecake
- Frozen Chocolate Mousse Cake
- Triple Chocolate Mousse Pie
- Layered Mousse Cake
- Chocolate Truffle Mousse!
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The Recipe:
White Chocolate Mousse with Frangelico Recipe
Prep Time30 minutes
Cook Time3 minutes
Total Time33 minutes
Yield8 servings
A dreamy white chocolate mousse kicked up with a splash of hazelnut liqueur!
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
- Gently microwave white chocolate and butter in a microwave-safe bowl, stopping and stirring at 30-second increments till melted and smooth.
- Whisk the yolks, sugar, and Frangelico in the bowl for the top of the double boiler (or a bowl large enough to sit over a pan of simmering water). Cook until very thick, about 3 minutes, whisking constantly. Remove from heat and set aside.
- Whisk the white chocolate into the egg mixture.
- In another bowl, beat the heavy cream over high speed until stiff peaks form.
- Using a mixer with the whisk attachment and a very clean bowl (any oil or grease will prevent whites from whipping properly), with the whisk attachment, beat the egg whites and cream of tartar till stiff but not dry.
- Gently fold the cream and egg whites into the white chocolate mixture. Scoop mixture into pretty serving dishes. Refrigerate for at least 3 hours to set before serving. Garnish with berries or chocolate shavings/curls if desired.
Notes
Total time does not reflect 3+ hours chilling time.
Servings vary depending on the size of your serving dishes.
Adapted from The Silver Palate Good Times Cookbook
Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 462Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 213mgSodium: 95mgCarbohydrates: 32gFiber: 0gSugar: 32gProtein: 8g
HOW MUCH DID YOU LOVE THIS RECIPE?
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Chocolate Desserts Holidays Popular
posted by Liz Berg on April 6, 2021
80 Comments // Leave a Comment »
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Margaret Brown — Reply
I’ve made this recipe before and it’s scrumptious. But it’s been so long. I cannot remember what size eggs I should use. Will it matter if I use extra large or jumbo?
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Liz Berg — Reply
Hi, Margaret, I always use large eggs. Merry Christmas!
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Brandi — Reply
Hello, what if I don’t want to use Frangelico? What would I substitute? Thank you!
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Liz Berg — Reply
Hi, Brandi, I’d look for another liqueur that would pair well with white chocolate, but not anything dark or the color of the mousse will be muddied. Some thoughts are Sambuca (anise), Praline (pecan) or Amaretto (almond). You can always stop in the liquor store and ask for suggestions if none of those sound appealing. I hope that helps!
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Sarah — Reply
I’m excited to make this for a dinner with friends this week! I’m concerned about it being very sweet – any issue with reducing the amount of sugar in the recipe by half?
Thanks!-
Liz Berg — Reply
Hi, Sarah, I haven’t tested it, so I can’t say for sure if it will set properly. I’m thinking it will be OK, but maybe try 3/4 the amount as the powdered sugar may contribute as a thickening agent as well as a sweetener. If it was granulated sugar, it would be a different story! Good luck!
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Jessica — Reply
Completely separated and grainy when all
Put together. Didn’t even bother putting it in the fridge. Must have done something wrong-
Liz Berg — Reply
Oh, I’m sorry, Jessica. The chocolate probably got too cool before adding it to the egg mixture. That’s what causes grainy mousse. If you want to try it again, read through the tips. Merry Christmas!!
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John / Kitchen Riffs — Reply
That’s such a great cookbook! I used to cook from it a lot — I need to take another look at it. And I definitely need to take a close look at this recipe. And, well, make this. Wonderful dish — thanks.
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Ben | Havocinthekitchen — Reply
I also prefer dark chocolate, but I like white one every now and then when craving something super sweet. This mousse looks absolutely wonderful, so rich, silly, and smooth. And with the addition of Frangelico? I’m in!
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Pam — Reply
Sounds good. I’ve never tasted Frangelico so will have to check it out. Thanks!
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Valentina — Reply
I think desserts prepared as individual servings are so elegant. Lovely for guests. I also love Frangelico! I’ve never combined it with white chocolate, but I’ll be trying it. YUM! 🙂 ~Valentina
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Eva Taylor — Reply
This really does look like a wonderful holiday dessert, i just love the presentation, perfect dessert for a dinner party.
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Lynn@Happier than a pig in mud — Reply
Wow, that sure does look like a special dessert! Add a couple blueberries and you have the summer holidays covered:@)
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Aleida — Reply
I made this and it was delicious. However it wasn’t really of mousse consistency. That didn’t affect the taste. What might I have done incorrectly?
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Liz Berg — Reply
Hi, Aleida,
I’m glad it was still tasty, but I’m sure you were frustrated that it wasn’t thick enough. My first thought is that when you cooked the egg and sugar mixture in the double boiler. I would try cooking it a little longer if you try the recipe again. Or possibly the egg whites were deflated in the process of folding? If they’re over stirred instead of folded, the mousse will not be light. Hope that helps!!
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Lori @ RecipeGirl — Reply
What a great dessert recipe for my next dinner party!
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Erin — Reply
The frangelico in this made the recipe. Great and easy to follow!
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Jennifer Farley — Reply
Gorgeous! I would eat this for dessert every day.
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Peter Ozug — Reply
The white chocolate here is a nice change from dark. Wonderful.
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Joanne Ozug — Reply
The frangelico is such an incredible flavor here with the white chocolate! Perfect for company.
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Joanne — Reply
The frangelico is such an incredible flavor here with the white chocolate!
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Joanna Cismaru — Reply
OMG This looks so decadent and stunning!
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Heather — Reply
So excited about this recipe for the holidays! Great flavor combinations that everyone loves.
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Cathy @ Noble Pig — Reply
See AlsoGIANT HOMEMADE BUBBLES RECIPEI’m picturing myself enjoying one of these on the weekend. I need to make that happen.
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Valerie | Valerie's Kitchen — Reply
This is an absolutely dreamy dessert!
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susan | the wimpy vegetarian — Reply
What a hit these would be at any party!!
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Serena {Serena Bakes Simply From Scratch} — Reply
You always leave me in awe Liz! You really know how to make stunning desserts!
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fabiola@notjustbaked — Reply
This looks so perfect and pretty!
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Megan @ MegUnprocessed — Reply
These are gorgeous. Very creative use of ingredients. And the pictures are divine.
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Claudia Lamascolo — Reply
What a pretty way to celebrate any holiday with a significant other!
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Jocelyn (Grandbaby cakes) — Reply
Gimme some of this!!
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DaNae — Reply
These look amazing.
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nicole @ I am a Honey Bee — Reply
I love that you served it in shooters! Fantastic for a party! Everyone would love these!
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Ashley @ Wishes and Dishes — Reply
White chocolate is my weakness!! Love it!
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Manila Spoon — Reply
You had me at white chocolate! I’d love this as my special treat for Valentine’s Day!
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Sandra — Reply
I am the only White Chocolate lover in my life. Yay me, these would me mine all mine!!
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Kristi @ My San Francisco Kitchen — Reply
Wow, this is a stunning dessert! I would like to make this for my Valentine’s Day dessert this year 🙂
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Ramona — Reply
What an incredible looking dessert. Finishing off any meal with this would make it a home run. 🙂
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Connie | URBAN BAKES — Reply
Your photos always look stunning! I find it cute how this post matches your blog LOL. And speaking of Frangelico, I’ve never had that before. I’m guessing it tastes like hazelnut? Is there a substitute in case I can’t find it?
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Jessica @ Jessiker Bakes — Reply
This mousse looks stunning! Love the strawberries on top!
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Joan - My Cookie Clinic — Reply
Liz, I love mousse of any kind… white chocolate/milk chocolate/dark chocolate. When these photos popped up I nearly drooled. Thanks for sharing this fabulous recipe. Pinning this. Have a nice weekend.
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Angie@Angie's Recipes — Reply
Your white chocolate mousse looks incredible!
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Abbe@This is How I Cook — Reply
It’s Valentine’s Day again? This looks very good, Liz.
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Laura (Tutti Dolci) — Reply
Yes please to mousse with frangelico, what a treat!
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Diane (createdbydiane) — Reply
I really think I can smell the yumminess through the computer screen, these looks so pretty!!!
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Monet — Reply
This does highlight those berries so very well! Thank you for sharing Liz. A luscious Valentine’s desserts!
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mjskit — Reply
Happy Valentine’s to all of you ladies as well! Thanks for sharing all of these wonderful Valentine treats!!! Those little shot glasses would be way to small for me. I want one of the cups filled with this creamy delicious mousse.
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ray — Reply
I love the way you presented the mousse. They look very elegant. I know how delicious they are but I just want to look at them a little longer. Thank you Liz! 🙂
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Carla — Reply
Such an elegant dessert! I’ll have to find some frangelico at the liquor store. I’ve never used it, but I love hazelnuts.
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Susan — Reply
I would happily help clean if it meant I got my own bowl of your mousse!
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Maureen | org*smic Chef — Reply
You need to make deals when you do desserts like this. Start out with, “I’ll make a glorious white chocolate mousse if you’ll help me clean up while I work.” I’m sure there’s a husband somewhere who’ll say yes. Mine never does but I suspect you’d have better luck. 🙂
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Dina — Reply
oh this is perfect. i love frangelico and creamy pudding!
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Sarah Reid, RHNC (@jo_jo_ba) — Reply
*Adore* Frangelico, I’ll take one of these!
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Renee — Reply
Absolutely gorgeous and elegant dessert Liz! And yes, worth every single dirty dish (even better if someone helps with the dishes).
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gloria — Reply
absolutely beautiful Lizzy I love strawberries!!
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Alice @ Hip Foodie Mom — Reply
Liz! these are the epitome of elegance. So beautiful and perfect!!! I hear you on the messy kitchen .. I would gladly wash all of your dishes and clean up for you to have one of these!!!! love!!!
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Choc Chip Uru — Reply
I love the kick of frangelico my friend, melds well with white chocolate 😀
Cheers
Choc Chip Uru -
Lizzy (Good Things) — Reply
What a beautiful dessert, Liz, and such a delicious party!
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Jodee Weiland — Reply
Wow! These look fabulous…absolutely fabulous. What a great idea for Valentine’s Day!
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Brianne @ Cupcakes & Kale Chips — Reply
This looks and sounds like it is soooo worth the messy kitchen it creates!
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Donalyn@The Creekside Cook — Reply
I swear these photos have me weak in the knees! Frangelico and white chocolate is an unbeatable combination – so delicious!
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The Mom Chef ~ Taking on Magazines One Recipe at a Time — Reply
I knew that looked familiar! I chose that same recipe for the Pass the Cookbook Club last month. Oh, the mousse is to die for, isn’t it. I adore Frangelico anyhow, but pairing it with white chocolate put it over the top.
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Kelly — Reply
This looks incredible Liz! I love chocolate mousse and white chocolate mousse sounds even more amazing! The frangelico sounds like such a nice touch in here 🙂
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Nancy @ gottagetbaked — Reply
You truly have the magic touch with desserts, Liz. Your mousse looks perfect – so creamy and rich. I can just imagine how fabulous the frangelico tastes with the white chocolate. And don’t even get me started with your perfect photo styling here – all your pictures are elegant and beautiful!
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Anita at Hungry Couple — Reply
I have a real weakness for white chocolate mousse. Never tried it Frangelico but I’m pretty fond of that, too. 🙂
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Jill (Mad About Macarons) — Reply
Liz, this looks and sounds stunning. I’ve added that Frangelico to the list. It almost sounds saintly! Beautiful presentation, too.
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Lady Lilith — Reply
Not only does that sound great, but the presentation is amazing.
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Jen @ Jen's Favorite Cookies — Reply
I would just love to swan dive into this mousse! And I totally love the little dishes you served this in.
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yummychunklet — Reply
Oh, what yummy mousse!
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Jennifer Eloff — Reply
I want to dig into something like that right now! Your photos are yummy looking!!
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Mary Frances — Reply
Beautiful mousse! The other recipes look great too!
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Jennie @themessybakerblog — Reply
Liz, I’ve had my eyes on this ever since you gave us peek on Facebook. Love, love, love it!
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Dana @ Simply Romanesco — Reply
This white chocolate mousse is so elegant and perfect for Valentine’s Day! And the pictures are simply gorgeous, Liz 🙂
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Shanna @ pineapple and coconut — Reply
I was loving these when you posted the teaser pic in the group the other day. Love mousse and your photos are stunning!!
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Lorraine — Reply
This looks like a heavenly cloud of sweetness! Such a beautiful dessert for Valentine’s Day but I can imagine it would be perfect to serve for any occasion, all year through. Love it!
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Roxana | Roxana's Home Baking — Reply
Mousse is by far one of those elegant desserts that goes well with any celebrations. It may require a little work and few dirty dishes but the results are so good.
I can’t wait to try your recipe -
Eva Taylor — Reply
What a gorgeous Valentine dessert and a smaller portion would be a perfect ending to one of your tasty meals.
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The Ninja Baker — Reply
Happy Valentine’s Day will be sweeter with your lovely mousse, Liz. Thanks for the thumbs up review and recommendation of the Silver Palate Cookbook.
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Medeja — Reply
This mousse is great for Valentine’s day, sweet and with some liquor 😀
