Grand Mariner White Chocolate Mousse Recipe
imported white chocolate with heavy cream and Grand Marnier laced whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mousse Base
Whipped Cream
Method
Mousse Preparation
Melt the White Chocolate
Chop the imported white chocolate into small pieces and place it in a heatproof bowl. Melt the chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Set aside to cool slightly.
Prepare Gelatin
In a small bowl, sprinkle the gelatin powder over the water and let it sit for about 5 minutes until it blooms. Once bloomed, gently heat the mixture until the gelatin dissolves completely. Do not boil.
Combine Ingredients
In a separate mixing bowl, whip the 300 ml of heavy cream with the granulated sugar until soft peaks form. Gradually add the melted white chocolate and the dissolved gelatin while gently folding the mixture until fully combined and smooth.
Chill the Mousse
Pour the mousse mixture into serving glasses or a large bowl and refrigerate for at least 2 hours or until set.
Whipped Cream Preparation
Whip the Cream
In a clean mixing bowl, whip the 200 ml of heavy cream along with the powdered sugar until medium peaks form.
Add Flavoring
Gently fold in the Grand Marnier and vanilla extract into the whipped cream until well combined.
Serve
Once the mousse is set, top each serving with a generous dollop of Grand Marnier whipped cream before serving.