White Chocolate Mousse with Orange Noodles and Wine Sauce

Average: 0 (0 votes)
(0 votes)
White Chocolate Mousse with Orange Noodles and Wine Sauce
share Share
bookmark_border Copy URL
Health Score:
49 / 100
for pros
1 hr 15 min.
ready in 5 h. 45 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie874 cal.(42 %)
Protein18 g(18 %)
Fat35 g(30 %)
Carbohydrates104 g(69 %)
Sugar added67 g(268 %)
Roughage6.6 g(22 %)
Vitamin A0.5 mg(63 %)
Vitamin D2.5 μg(13 %)
Vitamin E3.9 mg(33 %)
Vitamin K4.7 μg(8 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.3 mg(21 %)
Folate84 μg(28 %)
Pantothenic acid1.8 mg(30 %)
Biotin22 μg(49 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C32 mg(34 %)
Potassium1,003 mg(25 %)
Calcium217 mg(22 %)
Magnesium120 mg(40 %)
Iron10.1 mg(67 %)
Iodine14 μg(7 %)
Zinc2.9 mg(36 %)
Saturated fatty acids17.4 g
Uric acid31 mg
Cholesterol398 mg
Complete sugar75 g


For the mousse
200 grams white Couverture
20 grams fresh ginger
1 egg
1 egg yolk
2 Tbsps Chocolate liqueur
2 Tbsps white Rum
250 milliliters Whipped cream
For the noodles
150 grams Pastry flour
1 tsp vegetable oil
1 egg
1 tsp sugar
1 pinch salt
2 tsps organic Orange peel
Juice of 4 Oranges
4 Tbsps Orange liqueur
For the sauce
2 egg yolks
60 grams sugar
100 milliliters Mulled wine
For garnish
50 grams Strawberries
2 Tbsps Grenadine
2 Tbsps Campari
long strips Orange peel (from a blood orange)
powdered sugar (for dusting)
How healthy are the main ingredients?
Whipped creamsugarStrawberrygingersugaregg

Preparation steps


For the mousse, chop chocolate into pieces and melt over a hot-water bath. Peel ginger and finely grate. Mix egg yolk, liqueur, rum and ginger over a hot-water bath and beat until creamy. Stir chocolate into egg yolk mixture, bring to a boil and cool over a cold-water bath while stirring. Beat cream until stiff and fold into mousse mixture. Spoon mousse into ramekins 125-150 ml (approximately 1/2-2/3 cup) and freeze for 3-4 hours.


For the noodles, mix flour, oil, egg, sugar, salt and orange zest to a smooth dough. Wrap dough in plastic wrap and refrigerate for about 30 minutes. Knead dough and roll out thinly on a floured surface. Loosely roll up dough sheet and cut into strips. Pull noodles apart and let dry. Boil noodles in plenty of lightly sugared water until al dente. Drain noodles, rinse with cold water, drain well and spread on a baking sheet. For the syrup, mix orange juice and Cointreau over high heat and boil down until thickened. Mix noodles into syrup just before serving.


For the sauce, beat egg yolks, sugar and mulled wine in a bowl over a hot-water bath until creamy.


For garnish, rinse and hull strawberries and puree with grenadine and Campari.


To serve, pour sauce onto plates. Dip ramekins in hot water, invert to remove mousse and arrange on prepared plates with the noodles. Dribble dots of strawberry puree in sauce around edges of plates. Pull a wooden stick through the strawberry puree to make decorative patterns. Garnish desserts with orange segments, mint and orange zest and dust with powdered sugar to serve.