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White Chocolate Mousse Recipe
A light, fluffy mousse that is perfect for cake fillings, parfaits, or anything else you would use mousse in.
Course
Dessert - Frosting
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
Calories
582
kcal
Author
Marye Audet-White
Equipment
Stand mixer
Ingredients
12
ounces
white chocolate chips
1 ¾
cups
heavy
cream
divided use
2
eggs
room temperature
1
egg yolk
room temperature
⅔
cups
sugar
¼
cup
water
8
ounces
cream
cheese
room temperature
½
teaspoon
almond flavoring
vanilla, or 1 tablespoon of amaretto
Instructions
Beat
the
cream
until it holds soft peaks.
Set aside.
Beat
the eggs and egg yolk until thick and fluffy.
Place the sugar and water in a heavy saucepan and bring to a
boil
.
Boil
for 1 minute.
With the mixer running on high speed pour the hot sugar syrup down the side of the mixer bowl in a slow stream.
Continue whipping until the eggs have cooled and are doubled in volume. (Feel the bottom of the bowl to check.} It will take about five minutes.
Meanwhile melt the white chocolate until smooth.
Fold
into the egg mixture.
Beat
the
cream
cheese with ¼ cup heavy
cream
until it is fluffy.
Add the flavoring.
Beat
into the egg mixture.
Fold
⅓ of the whipped
cream
into the egg and chocolate mixture.
Carefully
fold
the remaining whipped
cream
in in two parts.
Notes
If you use this for a layer cake be sure to chill the frosted cake overnight - it will cut better.
Keep leftovers in the refrigerator.
Nutrition
Calories:
582
kcal
|
Carbohydrates:
45
g
|
Protein:
6
g
|
Fat:
43
g
|
Saturated Fat:
26
g
|
Cholesterol:
136
mg
|
Sodium:
163
mg
|
Potassium:
212
mg
|
Fiber:
1
g
|
Sugar:
43
g
|
Vitamin A:
1191
IU
|
Vitamin C:
1
mg
|
Calcium:
149
mg
|
Iron:
1
mg