Online Cooking Class: European Dessert Menu

This online cooking class takes you to the sweet side of France and Italy with a one-of-a-kind dessert pairing. 

Chef Federico will help you prepare a delicate chocolate mousse using premier chocolate, vanilla extract and heavy whipping cream. You'll also create crunchy Italian white wine cookies using a unique blend of white wine, anise seeds and sunflower oil. You'll be more than prepared for your next dinner party dessert or afternoon tea thanks to this European-inspired virtual cooking class!


White Wine Cookies 

With flour, wine or milk, anise seeds, sugar and sunflower oil

Chocolate Mousse 

With vanilla extract and heavy whipping cream

Every class is fully interactive.
Chef demonstrates each step and assists you as you perform each step.
Ask questions and have the chef check your progress.
  • Recipes Recipes are sent in your booking confirmation.
  • Ingredients Ingredients can be adapted for dietary restrictions or lack of availability.
  • Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
  • Class Participation Chime in with questions through audio or chat. Use of video is optional.
  • Class Minimum 4 devices
  • Class Maximum 20 devices
  • Event Duration 75 minutes
  • LabelsGourmet, Date Night, Italian, Baking, Mother's Day, Valentine's, Holiday


Sunflower oil
White wine
Anise seeds
Baking powder or Paneangeli dessert yeast
Dark chocolate chips
Cold heavy whipping cream
Gelatin or agar-agar, optional
Whole milk
Vanilla extract

Kitchen Equipment

Stand or hand mixer
Baking sheets
Mixing bowls
Parchment paper
Small pan

Guest reviews for Chef Federico

Linda Q.

06 Mar 2020

Had an amazing time! He was a wonderful host and instructor!

$ 39 Per device

75-minute class hosted on Zoom. Tax included.

Private parties, team building or a large group? Book here

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Meet your chef

Chef Federico
Chef Federico Verified chef

New chef

Chef Federico developed his passion for cooking as a teenager in Italy, where he began his career as a waiter before working his way up to commercial restaurant manager. He continued on his culinary path after moving to the U.S. and now shares his skills with others in a variety of gastronomic experiences.

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