White Chocolate Mousse – a delicious recipe with vanilla bean, hazelnut liqueur, unflavored gelatin powder, heavy cream, white chocolate, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Scrape the seeds out of the vanilla bean and combine with the liqueur in a small saucepan.
2
Sprinkle the gelatin on top and let stand 5 minutes.
3
Add 1/2 cup heavy cream and cook over low heat, stirring, until the gelatin dissolves.
4
Add the white chocolate and continue to cook, stirring, until melted.
5
Transfer to a large bowl; let cool 25 minutes.
6
Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes.
7
Fold the egg whites into the white chocolate mixture until almost incorporated.
8
Add the remaining 3/4 cup cream to the mixer bowl and beat on medium-high speed until medium peaks form; fold into the white chocolate mixture until incorporated.
9
Divide among small bowls.
10
Refrigerate until set, at least 3 hours or overnight.
11
Top with shaved chocolate.
12
Photograph by Con Poulos
667
kcal
Calories
46
g
Fat
40
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 vanilla bean, split lengthwise, 3 tablespoons hazelnut liqueur (or other liqueur), 1 teaspoon unflavored gelatin powder, 1 1/4 cups heavy cream, and more.
Yes, White Chocolate Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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