Rich, creamy and fluffy this gluten free white chocolate mousse with a hint of cherry Baileys makes for a delicious and elegant dessert.
….and its Wednesday, time flies, I don’t know how for everyone else, but for me this week is a blur, maybe because I am trying to be super productive? I don’t know, but it would be nice to slow down a little. I guess this was a long hello and how are you and let me now talk about this easy, Gluten Free, creamy White Chocolate Mousse that is just too good to be passed!
I personally need a treat to be able to get thru the rest of the week, and I in particular prefer creamy deserts, like you know, flans, custard cakes, panna cotta and obviously chocolate soufflé or mousse. Today we are talking about chocolate mouse, I made the creamiest, most delicious and easy white chocolate mousse with a hint of Cherry Baileys. PURE BLISS! <3
This easy white chocolate mousse is a light, fluffy and elegant dessert, perfectly sized in single serving cups so you don’t have to share yours! A rich sweet treat that is soft like a cloud and served cold from the fridge, it’s the perfect finish to any meal.
A subtle touch of chocolate cherry Baileys makes this an elegant and thoughtful dessert. I used this flavor since it screams “summer treat” to me and I think it adds an unexpected tone to the dessert, a tasty surprise indeed. The liquor is not abundant or overpowering, just a hint of it dresses up the mild tasting white chocolate.
A thin dust of unsweetened cocoa blends perfectly with the other flavors, making for an edgy finish of a carefully placed bitterness to cut down the sweetness of the mousse so you are ready to enjoy the next bite to the fullest!
If you want to go for a brighter version, you can substitute the liqueur and use a citrusy one, lemon or orange are great. For a warmer and sweeter version I would recommend, strawberry, raspberry or peach liqueur. And if you want to serve this to your children just skip the alcohol, this easy white chocolate mousse will be equally delicious without the booze.
I prefer the mousse cold, straight from the fridge, its so refreshing, sweet and delicious. I served mine in ice cream cups and I got exactly 2 servings from the recipe. One for me and one for my husband. I guess he didn’t get the memo and ate mine too, but i still got the chance to have a few spoons of this creamy heavenly goodness!
My husband loved it so much that he kept a cup in the fridge for one week, and every day after dinner he would go to the fridge and have a few spoons of this easy white chocolate mousse, he keeps praising it to me how good it is, and that I have to make it more often.
Also, what I like about this easy white chocolate mousse is that the recipe is versatile, you can make it in ice cream glasses as I did, or you can use the filling to make a mousse cake, you can play with the flavors as you want, you can add some fresh raspberries for a beautiful pink and summery dessert. This is a base recipe, that can be adjusted to meet your needs and to satisfy your taste.
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
- 1 cup chilled heavy cream
- 2 tablespoons Chocolate Cherry Baileys (or other liqueur)
- 2 large egg yolks
- 3 tablespoons sugar
- 4 ounces white chocolate, melted and cooled
- Pinch of salt
- In a small bowl, sprinkle the gelatin over the water and let stand until softened.
- In the bowl of an electric mixer using the wire attachment, beat the cream until softly whipped. A hand mixer will work as well. Place the whipped cream in the refrigerator for 20 minutes.
- In a microwave-safe bowl, heat the liqueur until hot, about 45 seconds. Stir in the softened gelatin until dissolved.
- Bring a medium saucepan half filled with water to a boil. Place white chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Remove from heat and set aside.
- In the bowl of an electric mixer fitted with the wire attachment, beat the egg yolks with the sugar and salt at high speed until pale and thickened, about 5 minutes. Beat in the liqueur gelatin liquid and the melted chocolate.
- Using a rubber spatula, manually and gentle fold in the whipped cream in 2 additions. Transfer the mousse to serving bowls, cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight.
- Dust with cocoa powder right before serving.
- The mousse can be stored in the fridge for one week.