White Chocolate Mousse

I make this several times a year-it’s that good and easy.

Serves: 8


Yield: 6 servings

  • 8 ounces Ghirardelli Classic White Baking Chips (or similar)
  • 4 tablespoons orange liqueur, such as Grand Marnier
  • 2 tablespoons water
  • 1 1/4 cups heavy cream
  • 2 egg whites


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: 1) Garnish mousse with fresh blueberries and raspberries, canned mandarin orange sections, or fresh strawberries. 2) Instead of orange liqueur, use 4 tablespoons raspberry, mint or coffee liqueur, or 4 tablespoons water and 1 teaspoon vanilla extract. 3) Serve mousse in Chocolate Dessert Cups. 4) Fold 2 tablespoons chopped crystallized ginger or 20 crushed gingersnaps or chocolate wafer cookies into mousse along with egg whites.

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