White Chocolate Mousse Recipe

Introduction

This white chocolate mousse is a luscious and airy dessert that’s surprisingly simple to make. With just a few ingredients, you can create a creamy treat perfect for any occasion.

Ingredients

• 2 cups (473ml) heavy whipping cream
• 1 cup (170g) white chocolate chips

Instructions

1. Step 1: Place a metal or glass mixing bowl and the beaters from an electric mixer in the freezer for 10-15 minutes to chill.
2. Step 2: In a microwave-safe bowl, combine 1/2 cup of heavy cream with the white chocolate chips. Microwave on 50% power for 2 minutes, stirring and adding time if necessary until the chocolate is melted. Let it cool to room temperature.
3. Step 3: Pour the remaining 1 1/2 cups of heavy cream into the chilled bowl and beat on high with the electric mixer until stiff peaks form, about 3-5 minutes.
4. Step 4: Gently add the cooled melted chocolate to the whipped cream and beat until fully combined and smooth.
5. Step 5: Spoon the mousse into individual serving containers. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight for best results.
6. Step 6: Optional: Top with white chocolate shards or curls. To make shards, melt white chocolate and spread it on a silicone mat to cool before breaking into pieces. For curls, use a vegetable peeler on a white chocolate bar.

Tips & Variations

• Chilling the bowl and beaters helps the cream whip faster and achieve better volume.
• Use high-quality white chocolate for a richer flavor and smoother texture.
• For a different twist, lightly fold in fresh raspberries or a splash of vanilla extract.
• White chocolate curls can be made by gently scraping a warm chocolate bar with a peeler for elegant decoration.

Storage

Store the mousse covered in the refrigerator for up to 2-3 days. When ready to serve, you can enjoy it cold directly from the fridge; no reheating is necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of white chocolate?

Yes, you can substitute regular or dark chocolate, but the taste and texture will differ. Adjust sweetness accordingly, as white chocolate is typically sweeter.

What if my whipped cream doesn’t form stiff peaks?

Make sure your bowl and beaters are well-chilled, and use cold heavy cream. Avoid overwhipping, and try again with fresh cream if necessary.

White Chocolate Mousse Recipe

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★★★★★

4.5 from 77 reviews

Indulge in this luxurious White Chocolate Mousse, a creamy and airy dessert made by combining rich melted white chocolate with whipped heavy cream. Perfectly chilled and topped with delicate white chocolate shards or curls, this mousse is a delightful treat for any occasion, balancing sweetness with a smooth, velvety texture that melts in your mouth.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 3 hours 20 minutes (including chilling time)
• Yield: 4–6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: French

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups (473ml) heavy whipping cream
• 1 cup (170g) white chocolate chips

Optional Topping

• White chocolate shards or curls/shavings (made from melting and setting white chocolate or using a vegetable peeler on a white chocolate bar)

Instructions

1. Chill Equipment: Place a metal or glass mixing bowl and beaters from an electric mixer in the freezer for 10-15 minutes to ensure the cream whips up light and airy.
2. Melt Chocolate: In a microwave-safe bowl, combine 1/2 cup heavy cream with the white chocolate chips. Microwave at 50% power for 2 minutes, stirring and adding additional time if necessary until fully melted. Allow the chocolate mixture to cool to room temperature.
3. Whip Cream: Pour the remaining 1 1/2 cups heavy cream into the chilled mixing bowl. Using an electric mixer, beat on high speed until stiff peaks form, which usually takes 3-5 minutes. This creates the light and fluffy base for the mousse.
4. Combine Chocolate and Cream: Gently fold or beat the cooled white chocolate mixture into the whipped cream until fully combined, ensuring the mousse remains airy and smooth.
5. Chill Mousse: Divide the mousse into individual serving containers. Cover each with plastic wrap and refrigerate for at least 3 hours, preferably overnight for the best texture and flavor. The mousse can be kept refrigerated for up to 2-3 days.
6. Add Optional Toppings: For garnishing, add white chocolate shards by melting white chocolate, spreading it on a silicone mat, letting it set completely, then breaking into pieces. Alternatively, create white chocolate curls by using a vegetable peeler on a white chocolate bar. Sprinkle on top before serving.

Notes

• Ensure the mixing bowl and beaters are well chilled to help the cream whip properly.
• Be careful not to overheat the chocolate to prevent scorching or graininess.
• If white chocolate isn’t melting smoothly, add a small amount of heavy cream to help texture.
• Use high-quality white chocolate for the best flavor and texture.
• The mousse can be prepared a day ahead, making it great for entertaining.
• Whipped cream should be beaten to stiff peaks, not over-whipped to avoid curdling.
• Refrigerate leftovers tightly covered to maintain freshness.

Keywords: white chocolate mousse, creamy mousse, no-bake dessert, easy mousse recipe, whipped cream mousse, white chocolate dessert