Milk Chocolate & White Mousse

Servings: 6


  • Chocolate Mousse Ingredients
  • 8 oz (2 bars) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
  • 2 cups heavy cream
  • 4 eggs, room temperature
  • 2 tablespoons sugar
  • White Chocolate Mousse Ingredient
  • 8 ounces Ghirardelli Classic White Baking Chips
  • 4 tablespoons orange liqueur, such as Grand Marnier
  • 2 tablespoons water
  • 1 1/4 cups heavy cream
  • 2 egg whites


  • MILK CHOCOLATE MOUSSE RECIPE: Whip the cream to form light peaks. Set aside in the refrigerator.
  • Melt the chocolate bars in a large mixing bowl set over barely simmering water. Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10 minutes.
  • The mixture will start to thicken, so work quickly. Quickly stir in the beaten eggs, then fold in the whipped cream.
  • Pour or spoon mixture into cups or bowls, and chill until firm, about 2 hours.
  • WHITE MOUSSE RECIPE: In double boiler over hot water, melt white chips with liqueur and water; stir gently to blend.
  • Cool until melted white chips mixture no longer feels warm to the touch.
  • In large bowl with electric mixer, beat cream until soft peaks form; fold cream into melted white chip mixture.
  • In large bowl with clean mixer, whisk egg whites until soft peaks form.
  • With rubber spatula, fold egg whites into white chips mixture.
  • Divide mousse among 6 dessert bowls or glasses. Chill at least 1 hour.
  • Tips: Instead of orange liqueur 4 tablespoons water and 1 teaspoon vanilla extract.

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