Cooking with Fudge & James

Gluten Free White Chocolate Liqueur Mousse

Clare from Fudge & James shares her white chocolate liqueur mousse recipe. She shares, "The cherries are needed to cut through the sweetness from the white chocolate and the biscotti add a lovely crunch. The orange zest and fennel seed are very subtle, but  add a hint of traditional Tuscan flavour which is divine with any creamy dessert. Serve these desserts alongside a strong black coffee and have an extra biscotti to dunk in the coffee as well as the mousse. Read more about Clare in our TGFC Producer Spotlight. 

Ingredients

• 500ml cream
• 250g white chocolate
• 100-150ml cream liqueur (depending on how you like it). Try this Remarkable Cream range for a Kiwi twist.
• 1 teaspoon vanilla paste
• Extra whipped cream for decoration
• Grated dark chocolate for decoration
• Cherries (or your favourite fruit) for decoration
• Fudge & James Gluten Free Orange & Fennel Biscotti

Shop Fudge & James Gluten Free Orange & Fennel Biscotti

Shop all Gluten free products

See all Recipes

Method

1. Melt the white chocolate in a bowl over a pan of simmering water or in the microwave in 20 second increments stirring frequently so as not to burn it.
2. Once the chocolate is melted, leave to cool slightly until it is cool enough to touch but not re-solidified.
3. In the meantime take the chilled cream and whip to soft peaks.
4. Stir the vanilla paste into the whipped cream.
5. Take the cooled white chocolate and stir in the Baileys. Use the full 150mls more if you like a really boozy dessert (just make sure you’re not eating and driving).
6. Keep stirring until the mixture is completely smooth. The baileys will cool the chocolate down a bit more. 
7. Add half the whipped cream into the white chocolate mixture and mix until smooth. Then add this mixture back into the remaining whipped cream and gently fold together with a large metal spoon taking care to keep as much air incorporates into the mousse as possible.
8. Pour the mousse into 6-8 glasses or ramekins (depending on how generous a portion you want) and chill in the fridge for at least 4 hours.
9. Finish with a dollop of whipped cream, the cherries and a sprinkle of grated dark chocolate and serve with the biscotti.

Follow Fudge & James on Instagram for more tips.