Margarita Mousse with White Chocolate

By Wednesday, May 21, 2014

This would have been the perfect Cinqo de Mayo recipe!Margarita Mousse

Alas, I am the LEAST timely food blogger and totally dropped the ball. Whoops.

We’re not dessert people (we normally skip it), but when we have a dinner party, odds are one of our guests lives for dessert. I normally do something simple, focusing on the main dishes and apps. My favourite dessert to make – until now, that is – is Bananas Foster or Strawberry Shortcake (the former in the winter and the latter in the summer).

But there’s a new kid in town – mousse!

This is the first time I’ve successfully made mousse. That sounds nuts, right? The food blogger can’t make one of the easiest desserts in the history of sweet things. Why? Because I never whip the cream just right. Recipes always call for “peaks”… and for whatever reason, when I whip cream, it never actually looks like “peaks” (which I assume means mountain peaks) so I just keep whipping until it’s totally over-whipped and generally just a disaster.

This time, I got it right. Mostly because I made My Other Half look over my shoulder and tell me when to stop.

It’s odd, but you can’t taste the white chocolate in this recipe. Not sure why it’s in there, except it makes the title sound more delicious. Must be for texture or something.

Anyway, you gotta make this. Creamy and citrusy and generally just indulgent.

Margarita Mousse with White Chocolate

Yield: 4-6


  • 2 eggs
  • 2 egg yolks
  • 2/3 cup sugar
  • 1 tbsp lime zest
  • 1/2 cup lime juice
  • 2 tbsp tequila
  • 3 oz white chocolate, chopped
  • 3/4 cup whipping cream


  1. Stir together eggs, egg yolks, sugar, lime rind and juice, and tequila in a bowl over a hot pot of water. Cook, stirring constantly, until thickened (about 10 minutes). Remove from heat. Add white chocolate and stir until melted. Pour into clean bowl and place plastic wrap directly on the mixture. Refrigerate for an hour. In another bowl, whip the cream. When ready, fold half of the whipped cream into lime/chocolate mixture. Fold in remaining whipped cream just until combined. Spoon into glasses or dessert dishes and refrigerate or serve immediately.


Adapted from Canadian Living

Margarita Mousse

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