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White Chocolate Mousse

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Spoon it up! Enjoy this elegant dessert by the spoonful. Its creamy, whipped texture and white chocolate flavor are sure to please.

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(37 Ratings)

37 Ratings

5 spoons 68%

4 spoons 24%

3 spoons

2 spoons

1 spoons

Member Reviews (6)

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PREP TIME
20 Min
TOTAL TIME
2 Hr 20 Min
SERVINGS
8

4: egg yolks

1/4: cup sugar

1: cup whipping (heavy) cream

1: cup white baking chips

1 1/2: cups whipping (heavy) cream

: Chocolate curls, if desired

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1 Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
2 Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
3 Stir in baking chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
4 Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold refrigerated mixture into whipped cream. Spoon mixture into parfait or wine glasses. Garnish with chocolate curls. Store covered in refrigerator.

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Expert Tips

Add mystery to this dreamy dessert. Tuck a whole almond in one dessert, and award the lucky finder with a prize!

Real chocolate lovers can make Chocolate Mousse by replacing the white baking chips with 8 oz semisweet baking chocolate, chopped.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 455

(Calories from Fat 325 ),

Total Fat 36 g

(Saturated Fat 22 g,

Cholesterol 195 mg;
Sodium 60 mg;
Total Carbohydrate 28 g

(Dietary Fiber 0g,

Protein 5 g;

Percent Daily Value*:

Vitamin A 20.00%;
Vitamin C 0.00%;
Calcium 12.00%;
Iron 2.00%;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 6 Reviews View All

Posted 9/9/2011 1:51:56 PM REPORT ABUSE Icutice said:

Rating:

This worked out very well for a lunch. I trippled the recipe, yielded 15 too large portions in 12 oz. Martini Glasses (I'd go to a 6-8 oz max. next time, perhaps a medium chocolate cup.) I cut the prep time down by cooling the hot mix in an ice bath. Garnished with a few fresh blackberries for some tartness. Goodwife247, your eggs yolks may not have cooked enough, or your whipped cream was not firm enough. the mousse should stand on a spoon.

This reply was: Helpful Inspiring

Posted 7/8/2011 8:00:33 PM REPORT ABUSE goodwife247 said:

Rating:

It's very delicious and rich! Can someone please tell me what the consistency is supposed to be. I don't think mine was thick enough, it was a little liquid-y. Thanks!!

This reply was: Helpful Inspiring

Posted 1/14/2011 12:10:58 PM REPORT ABUSE Creme_brulee_dude said:

Rating:

Great recipe!! Instead of making the mousse from scratch I used a base I purchased from www.DessertsNow.com. This dessert was a great hit with the family and will be used for years to come!!

This reply was: Helpful Inspiring