White Chocolate Mousse for Pass the Cook Book Club

White Chocolate Mousse // PasstheSushi.com

In all the craziness, I haven’t busted open the cookbooks since October, for the Pass the Cook Book Club! I am super excited to be back with the club. This month Christiane from Taking On Magazines picked the recipes from  The Silver Palate Good Times Cookbook. All three of the recipes she picked sounded out of this world! Choosing one was rough, but I chose wisely.

I love Christiane’s site. She and I often flip through the same magazines, and have even teamed up in the past on the same recipe. She has my kind of taste buds (except, I have a much deeper love of chocolate) and when Dudette – her daughter – reviews dinner, it’s priceless. Even before we get to the recipes, or the club, you should go check her page out!

As for the club: It’s pretty simple. Once a month you pick one of 3 selected recipes from a designated book and give it a go. You don’t need to have a blog, just want to try something new. Whether it’s a sweet or savory dish, you give it a go, fix it up for you and your family, and give us some feedback. Hop over to the facebook page if you would like to join!

On to the recipe, there was a seafood lasagna calling my name, but I knew Handsome wouldn’t appreciate that (and seeing as lasagna by nature is a lot of servings, I skipped). The second choice was a vegetable pot pie. Oh heck yeah that sounded awesome. Homey. And Comforting. (I’m on NyQuil, excuse the periods).

Lastly, there was this… Oh yeah this perfect white chocolate mousse. It was worth the prep. Worth the mess. Worth the 14 extra pounds it added to my hips.

Join the Cookbook Club!

Interested in joining? Click to read more about the Pass the Cook Book Club. To join the club, click for our facebook group here. Remember, you don’t need a blog – you just need to want to cook!
White Chocolate Mousse // PasstheSushi.com

White Chocolate Mousse

White Chocolate Mousse


  • 8 oz white chocolate (for baking), chopped
  • 1/2 cup unsalted butter
  • 6 eggs, separated, at room temperature
  • 1 cup confectioners’ sugar
  • 1/2 cup Frangelico liqueur
  • 2 cups heavy cream, cold
  • 1/8 teas cream of tartar


For this recipe, make sure you have all your bowls ready to go. Set up that Mise en Place and rock it!

In a saucepan over medium-low heat, melt the butter with the white chocolate, stirring constantly. Set aside.

Whisk the yolks, sugar, and Frangelico in the bowl for the top of the double boiler until pale, yellow and thick. Whisk it good. Set it over the double boiler, with just simmering water, and cook until very thick, about 3 minutes. Test to see if it coats the back of a spoon. Remove from heat and spoon into a large bowl.

Whisk the white chocolate into the egg mixture.

In a clean bowl, whisk the heavy cream over high speed until stiff peaks form.

In another clean bowl, with whisk attachment, beat the egg whites with the cream of tartar until stiff, but not dry, peaks form.

Gently fold the cream and egg whites into the white chocolate mixture. Refrigerate for at least 3 hours to set before serving.

The instructions said to spoon into goblets, and you can bet your cute behind, I was bummed to discovered I owned not one goblet. I will be remedying that for future mousse consumption. We should all own a good goblet or two.

Dust with cocoa powder or chocolate shavings if desired.

Adapted From


White Chocolate Mousse // PasstheSushi.com

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  1. says

    Love the cocoa powder on this! I have to admit, sometimes white chocolate can be a little much with the SWEETNESS up in your face. Lovely photos, too.

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