White Chocolate Mousse: Orochocolata

Why not pour some Pura Pasión into a white chocolate mousse? Add a touch of LICOR 43 OROCHATA to the recipe and give yourself a delicious treat!



1 egg yolk

1 tbsp sugar

80ml milk

250ml cream

75g white chocolate

1 egg white

250ml Licor 43 Orochata

2 gelatine sheets

Chocolate sticks


  1. Melt the chocolate in a bain-marie in a bowl. In the meantime, whisk the egg yolks with the sugar until light and creamy, then stir the milk.
  2. Add the milk mixture to the melted chocolate and whisk gently.
  3. Allow the mixture to cool down. A good tip is to put the bowl in a tub of ice water, which quickly cools.
  4. In the meantime, beat the cream and whisk in another clean bowl with clean beaters the egg white with a pinch of salt until stiff. Mix the cream and the whipped egg whites and mix it together with a spatula.
  5. Add the cooled chocolate little by little and mix with a spatula the whipped egg white blend.
  6. Pour the white chocolate in bowls and let it set for at least 3 hours in the refrigerator.
  7. Dissolve 2 gelatine sheets for 5 minutes in cold water.
  8. Heat 250ml Licor 43 Orochata in a saucepan.
  9. Stir the gelatine well and add it to the heated Licor 43 Orochata.
  10. Allow the mixture to cool slightly before you spread it over the cooled chocolate. Let it set for at least 3 hours.
  11. Garnish with chocolate sticks.



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