Home >> Recipes >> Cookies and Sweets >> White Chocolate Nougat Mousse Push-up Pops

White Chocolate Nougat Mousse Push-up Pops

White Chocolate Nougat Mousse Push-up Pops

for the mousse:
1 1/4 cups milk, divided
2 teaspoons vanilla extract
1 envelope unflavored gelatin
12 ounces white chocolate, chopped
2 tablespoons butter, softened
2 ounces nougat powder
1 1/2 cups heavy cream
1 tablespoon hazelnut liquor (optional)
for assembly:
8 whole graham crackers
nut crunch

prepare the mousse:
Put 1/4 cup of milk and vanilla in a glass measuring cup. Sprinkle gelatin over milk and let stand 5 minutes. Place the measuring cup in a small pot with enough water to come halfway up the side of the pot. Heat the water and stir the gelatin mixture for 2-3 minutes until the gelatin is dissolved and clear. turn off the heat; leave the cup in the warm water until needed.
 Place the chopped white chocolate in a large bowl. Heat the remaining milk in a small saucepan. Pour the hot milk over the chopped chocolate and whisk until the chocolate is melted and smooth. stir in the butter. Whisk in the gelatin mixture. Divide mixture in half. Whisk nougat powder into one half of the chocolate mixture. Allow each half to cool completely.
In a clean bowl, whip heavy cream until soft peaks form--do not overbeat. Using a large spatula, fold half the whipped cream into each half of the white chocolate mixture. The consistency will be soft. Place a piece of plastic wrap directly on the surface of each bowl of mousse and refrigerate 30 minutes.

assemble the pops:
Pulse the graham crackers in a food processor until slightly crushed. Place the nougat mousse and the white chocolate mousse into 2 piping bags, each  fitted with a large star tip.
 Place a heaping tablespoon of crackers in the bottom of the pop. Pipe nougat mousse to fill the pop halfway. Sprinkle with 1/2 teaspoon nut crunch. Pipe white chocolate mousse to fill the pop and top with more nut crunch. Stand pops in a glass, a bowl of sugar or small candy. Pops may be prepared in advance and frozen but the mousse will lose texture.
This recipe can also be prepared in martini glasses or dessert glasses.

Account sign in

Please enter your email address and password below to access your account.

Your Email Address
Forgot your password? Click here
Don't have an account? Click here
Forgot Your Password

Enter your email address below and we'll send you a new temporary password.

Your Email Address

Complete the information below to create your own account

First Name
Last Name
Your Email Address
Confirm Password


Share this page with a friend. Simply fill in the info below and we'll send your friend an email on your behalf.

Your Name
Your Email Address
You Friend's Name
Your Friend's Email Address
Please type the image's letters in the box below


Sorry, you're using an old browser. Please upgrade. You can navigate links below