Pass the Cook Book Club: White Chocolate Mousse with Frangelico

It’s time to pass around another cookbook! This month we picked recipes from The Silver Palate Good Times Cookbook by Sheila Lukins.

PtCBC 2014

Since Valentine’s Day is approaching (and I happened to have most of the ingredients for this recipe), I decided to make the white chocolate mousse. White chocolate is is my favorite kind of chocolate and I couldn’t deny it in mousse form. I was slightly disturbed by how many dirty dishes were created in the making of this dessert, but thankfully it was well worth it (Kita, you were right). Want to make it more festive for Valentine’s Day? Add red food coloring or top it with colorful red/white/pink sprinkles.

Want to join the fun next month? Click on over to the Facebook group page to sign up!

White Chocolate Mousse

One year ago: Meyer Lemon Greek Yogurt Pancakes

Two years ago: Green Monster Spinach Smoothie


Serves 10-12


8 oz. best-quality white chocolate, broken into small pieces

1/2 cup (1 stick) unsalted butter

6 eggs, separated, at room temperature

1 cup sifted confectioners’ sugar

1/2 cup Frangelico liqueur

2 cups whipping cream, cold

Pinch cream of tartar

Unsweetened cocoa powder or grated dark chocolate for garnish


  1. Melt the white chocolate and butter in a small saucepan, stirring constantly. Set aside.
  2. Beat the egg yolks, sugar and liqueur until the mixture forms a slowly dissolving ribbon when the beaters are lifted. Pour the mixture into the top of a double boiler and cook, whisking constantly, over simmering water until very thick, about three minutes.
  3. Remove to a large mixing bowl. Whisk in the white chocolate mixture and stir until smooth and cool.
  4. Beat the cream until the peaks are stiff. In a separate bowl, with clean beaters, beat the egg whites with the cream of tartar until stiff but not dry. Gently fold the egg whites into the chocolate mixture; then fold in the whipped cream. Refrigerate until set, about 3 hours.
  5. Spoon the chilled mousse into individual ramekins or goblets. Sprinkle with cocoa powder or grated chocolate.

Source: The Silver Palate Good Times Cookbook by Sheila Lukins


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