Skip to main content

White Chocolate Mousse for #theBookClubCookbookCC

Here we are at month four in #thebookclubcookbookCC, a year-long journey to explore - and cook from - The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher, Tarcher-Penguin, have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous.

This month Wendy at A Day in the Life on the Farm has selected Three Junes by Julia Glass.** Click to read her invitation: here.

The recipe Judy and Vicki shared for the cookbook selection is White Chocolate Mousse. Quick note: while this, my official post, is about the white chocolate mousse, I was inspired to make Tastings of a Sunset earlier in the month.

On the Page...
This book follows a family through three different Junes: 1989, 1995, and 1999. In a way, these are three interconnected novellas where the characters collide; each June narrative is centered around a death in the family and is told from three different viewpoints. It's not a confusing technique, but, in my estimation, it feels a little bit clunky. And while the characters are incredibly nuanced and tragic, the word that comes to mind about this is 'uncertainty.' I finished the book, closed the cover, took a deep breath, and was still undecided if I liked it, or not. That uncertainty is a strange conclusion, given that I am usually very quick to judge whether a book is worthy or not, whether I'd recommend it to friends, and whether it has earned a place on my shelf or will be donated to the library. With Three Junes, I am undecided. I am still carrying it in my purse. I don't know why!

On the Plate...

There were several different things I considered making. I already mentioned that I was inspired earlier in the month to poach some quince. I thought about "American approach to bereavement: martini therapy" (pg. 48)  as I have been to two memorials for friends' parents in as many weeks this month.

I considered Dennis' "frozen lime custards. In their pale blue ramekins, they look like tiny swimming pools" (pg 82).

And I will make "loin of pork baked with yogurt, cinnamon, and potatoes" one of these days.

But, in the end, I decided to make the dish we were assigned. Gasp! How could I not, really? Read this. "I can still taste the white chocolate mousse, worthy of a dinner on Mount Olympus." Okay. A mousse worth of the Greek gods. Yep. I had to do it.

White Chocolate Mousse
only slightly adapted from the recipe printed in The Book Club Cookbook, Revised Edition: Recipes and 
Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp
*reproduced with permission*

  • 6 eggs, separated
  • 1 C organic powdered sugar
  • 1/3 C pear liqueur (I didn't have pear brandy)
  • 10 ounces white chocolate, chopped
  • 4 T unsalted butter
  • 2 C organic heavy whipping cream
  • mint sprigs for garnishing

Combine the egg yolks, powdered sugar, and pear liqueur in a small mixing bowl that can sit on top of a medium saucepan. Beat until lightened, approximately 5 minutes. Place the bowl as the top of a double-boiler. Whisk constantly until thickened, approximately 5 to 7 minutes

Melt the white chocolate and butter in a saucepan over low heat, stirring constantly until smooth. Remove from heat and add the chocolate mixture to the egg mixture.

In a chilled bowl, beat the whipped cream until stiff peaks form. In another bowl, beat the egg whites until stiff peaks form,

Gently fold the egg whites into the whipped cream.

Fold the white chocolate mixture into the egg whites-whipped cream.

Spoon the mousse into your serving glasses. Cover with plastic wrap and place in the refrigerator until chilled and set, approximately 3 to 4 hours. When ready to serve, garnish with mint sprigs.

This month Wendy at A Day in the Life on the Farm, this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from October 1st till October 31st at 4 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

*Disclosure: Wendy received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

**This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. But if you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


  1. I was anxious to see what other's thought of this selection. I was not as ambivalent as you with my feelings as you will see when I post the round up but, like you, there was a lot of food inspiration found.

  2. now i wish i had taken the time to make white chocolate mousse! looks SO yummy!


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce