White Chocolate Macadamia Nut Mousse

White Chocolate Macadamia Nut Mousse

Serves 4

The delicate flavor of white chocolate is enhanced by a touch of almond extract and the subtle flavor of macadamia nuts. Serve in champagne flutes.

  • 1 1/4 cup heavy cream
  • 2 tablespoons butter
  • 1 cup chopped white chocolate
  • 1 teaspoon almond extract
  • 1/4 cup powdered sugar
  • 2/3 cup macadamia nuts, lightly toasted and roughly chopped
  • Mint sprigs
  • 16 raspberries
  • 4 teaspoons chocolate shavings
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In a double boiler, heat 1/4 cup of the cream, butter and white chocolate over gently simmering water, stirring gently until butter melts and chocolate is smooth and creamy. Set aside to cool slightly. In a large mixing bowl, whip remaining 1 cup cream with almond extract and sugar until soft peaks form. Gently fold in cooled white chocolate until blended. Place some of the chopped nuts in the bottom of each of four glasses and gently stir the remaining nuts into the mousse. Spoon or pour the mousse into the glasses, then refrigerate for at least 3 hours until mousse is set. Garnish with mint, raspberries or chocolate, if you like, then serve.

Nutritional Info: 
Per Serving:730 calories (570 from fat), 64g total fat, 32g saturated fat, 125mg cholesterol, 70mg sodium, 39g carbohydrate (3g dietary fiber, 34g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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