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February is a month for lovers, and lovers of chocolate!

White chocolate mousse is a perfect dessert to finish off any romantic, candlelit dinner.  Mousse is a light, airy satisfying confection.  And, although white chocolate is processed the same way as other types of chocolate, because it doesn’t contain cocoa, it lacks stimulants like caffeine, so that you can relax and ease into a lovely night of passion!

Ideally, you can whip it up and place it in the fridge a couple hours before serving – which will give you plenty of time to slip into something comfortable!

Life is short and sweet, my friends, so eat right and enjoy!


Chef Arturo Vargas




4 egg yolks

¼ cup sugar

3 ½ cups heavy whipping cream

1 cup white baking chips

Chocolate curls

Optional:  fresh strawberries for garnish




Beat the egg yolks in a small bowl with an electric mixer set on high, for about 3 minutes or until the yolks are thick and lemon colored.  Then, gradually beat in sugar.

Next, heat 1 cup whipping cream in a two-quart saucepan over medium heat.  Gradually stir at least half of the cream into the egg yolks.  Then, stir the egg yolks and cream mixture back into the saucepan with the remaining cream.  Cook over low heat for about five minutes, stirring constantly, until mixture thickens.  Do not let the mixture come to a boil.

Stir in the baking chips and heat until melted.  Cover and refrigerate for about two hours, stirring occasionally, just until chilled.

Then, beat 1 ½ cups heavy whipping cream in a chilled medium sized bowl with electric mixer set on high, until stiff.  Fold the refrigerated mixture into the whipped cream.  Finally, spoon the mousse into a parfait or martini glass.  Garnish with chocolate curls and (optional) strawberries on the edge of the glass.

Yield: 8 servings



A native of Acapulco, Mexico, Chef Arturo Vargas is a respected health educator and owner of Northern California’s Taste for the Senses Catering. Arturo was formally trained in the culinary arts in Mexico. Prior to opening his catering company, he served as chef in some of San Francisco, California’s finest restaurants, and facilitated healthy cooking classes and workshops for organizations such as the University of California, Davis, the American Heart Association, and Whole Foods Market. His culinary expertise has been featured in several publications, including Sacramento Magazine, Luxe Life magazine and on

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