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White Chocolate Grand Marnier Mousse

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Monday, 13 February 2012 12:20

This recipe makes a great filling for cakes!


  • 1/2 teaspoon unflavored gelatin
  • 1/2 tablespoon water
  • 1/2 cup chilled heavy cream
  • 2 tablespoons orange liqueur
  • 2 large egg yolks
  • 2 tablespoons sugar
  • Pinch of salt
  • 4 ounces white chocolate, melted and cooled


  • In a small bowl, sprinkle the gelatin over the water and let stand until softened.
  • In a medium bowl, using a handheld electric mixer, beat the cream until softly whipped. Refrigerate until chilled, about 10 minutes.
  • In a small, microwave-safe bowl, heat the orange liqueur at high power until hot, about 45 seconds. Stir in the softened gelatin until dissolved.
  • In another medium bowl, beat the egg yolks with the sugar and salt at high speed until pale and thickened, about 5 minutes.
  • While beating the yolks, beat in the orange-gelatin liquid; scrape the side and bottom of the bowl. Beat in the melted chocolate.
  • Using a rubber spatula, fold in the whipped cream in 2 additions.
  • Scrape the mousse into a bowl, cover with plastic wrap and refrigerate until firm.


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