White Chocolate Mousse

A while ago, I made this white chocolate mousse from a recipe found in a weekly Chinese food magazine from Ming Pao Daily Newspaper. That particular issue featured chef Corbin Tomaszeski’s demonstration of his Irish Cream dessert recipes. One recipe that caught my eye was the white chocolate mousse. If you watch Food Network Canada, you would probably know who chef Corbin Tomaszeski is, as he is the host of some of their shows. However, when I was browsing around at a local liquor store (not that I was looking for anything particularly), the store attendant recommended me to try their newly stocked “À La Creme” (with a strange bottle label design) made by St. Remy. He told me that it tastes better than Baileys’ Irish cream liqueur when he had it at a tasting event. So I decided to give it try and it is very nutty and has a very rich caramel taste. In this recipe, instead of using Irish cream, I used St. Remy’s À La Creme and it turned out YUM.

White Chocolate Mousse

Yield: 4 servings


  • ¾ cup Whipping Cream (35% Milk Fat)
  • 1¼ cup 2% Milk
  • 4 tbsp. St. Remy's À La Creme Liqueur
  • 3 Egg Yolks
  • 225 grams White Chocolate
  • 2 tsp. Unflavoured Gelatin Powder
  • 1 tbsp. Water
  • Decoration
  • Whipped Cream
  • White Chocolate Shavings


  1. Soak gelatin with cold water.
  2. Place egg yolks in a medium bowl and mix them just a little.
  3. Heat a pot of water (for hot water bath).
  4. Heat milk in a small pot until it is simmering.
  5. Slowly add hot milk into egg yolks while whisking mixture.
  6. Place the bowl with egg yolk mixture on top of the pot of simmering water, add in chopped white chocolate and mix until is melted into the mixture.
  7. Add gelatin, the chocolate mixture should be thickening as it heats up.
  8. Mix in the liqueur and remove from heat.
  9. Strain mixture through a fine sieve (wasn't in the original recipe but it will result in a smoother texture).
  10. Cool mixture by placing the bowl on top of a bowl of ice water.
  11. Beat whipping cream until soft peaks form.
  12. Fold in white chocolate mixture.
  13. Pour into wine glasses or dessert cups.
  14. Refrigerate until it solidifies.
  15. Garnish with whipped cream and top with white chocolate shavings.

The mousse has so much white chocolate flavour and is very creamy, rich, with just the right touch of the liqueur flavour. It doesn’t actually taste like booze so don’t worry about the alcohol in there (the alcohol taste will be gone by the time you eat it). 🙂 It is there to enhance the flavours. I would recommend pairing it with a unsweetened coffee or drink since the white chocolate can be quite sweet. Serving in a wine glass is a great presentation to impress although it is quite easy to make.

Isn’t it a strange label design for a liquor bottle? It has a cartoon cow on it, which looks like it is actually children friendly! 😀

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8 thoughts on “White Chocolate Mousse

  1. I would not consider choco mousse my specialty in the kitchen but I serve it often. I have not tried the more elegant version, the white choco mousse. I am excited to try this out!

    1. Yes, it is something different from its dark chocolate counterpart. Hope the recipe turns out great for you too!

    1. You can definitely skip the alcohol. If you’d like you can replace it with 1-2 teaspoons of vanilla extract to add some flavour!

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