This delicious eggless white chocolate mousse requires just heavy cream and chocolate. It's incredibly easy to make, just melt a white chocolate bar into heavy cream, chill, then whip just like whipped cream.
My recipe and ingredient notes:
- No folding: This recipe is super simple because it doesn't involve the tricky technique of folding whipped cream into a chocolate and cream mix. Instead, you simply whip the chocolate and cream mixture directly.
- The dark chocolate in this recipe is for chopping finely and sprinkling over the white mousse. I added it not just as garnish but also to provide much needed texture- and flavor contrast. The crunch and slight bitterness balance the creaminess and sweetness of the white mousse. Without it, the mousse is a bit monotonous.
- To get a firm consistency use only heavy cream: The higher fat content of heavy cream allows it to whip up stiffer than regular whipping cream and that creates a more stable consistency. (Heavy cream (also called "heavy whipping cream") is cream that contains at least 36 percent milkfat.)
- Use the right kind of white chocolate: You'll need to use a chocolate bar and not chocolate chips or chocolate morsels for this recipe. That's because chocolate chips and morsels have stabilizers in them that prevent them from melting properly. I recommend the Baker's brand Premium White Chocolate Baking Bar.
Full Recipe
Eggless White Chocolate Mousse
Heavy cream, a white chocolate bar and finely chopped dark chocolate is all you need for this easy eggless white chocolate mousse recipe.
Equipment:
Ingredients:
Method:
- Add the cream and the white chocolate to a saucepan.
- Over medium-low heat, dissolve the chocolate in the cream, stirring continuously. Be careful not to let the cream get too hot. The mix should just be warm enough to dissolve the chocolate.
- Transfer the mix to a mixing bowl, cover and refrigerate for at least 8 hours or overnight.*
- Whip the mix to stiff peaks just like you would whip regular whipped cream.
- Pipe or spoon the mousse into glasses and sprinkle with the dark chocolate.
Recipe notes:
*The long chill time is necessary for the mousse to whip up properly. Please don't be tempted to cut it short. Please note that this recipe cannot be cut in half. Anything less than 1 cup of cream will not be enough volume to whip up properly. Storage instructions: This mousse needs to be kept cold at all times. You can store it in an airtight container in the fridge for up to 1 day. If the mousse loses its firmness during that time, briefly whip it again to stiff peaks before serving.
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Nutrition (estimate only):
More mousse dessert recipes:
- These mini chocolate trifles are ultra rich and creamy and come together in 10 minutes.
- These tiramisu cups have all the great flavors of the classic dessert.
- For a great cupcake frosting, check out this chocolate mousse frosting.
Eva filia Magdalenae says
"Use only heavy cream: You need the high fat content of heavy cream for this recipe and can't substitute regular whipping cream."
OK - and what about those in countries which don't use the concept of "heavy cream"?
In Poland cream is categorised by fat content. For whipping, two kinds can be considered:
- 30% - has a bit of a sweet flavour by itself. Thin when poured out of the plastic cup.
- 36% - has a sweet flavour too. Very thick by itself, it basically can't be poured, only transferred to another container with a spoon.
(Interestingly, cream fat content and thickness are very non-linear: for example, 22% sour cream is much thicker than 30% whipping cream.)
So what kind should be used in this case?
There is also a kind of "borderline case": nominally 30% cream which is sold in cardboard packages (like a miniature of 1 l juice box), not plastic cups, and differs a bit in consistency from regular 30% cream (the kind sold in plastic cups). Usually, on top there is typical thin 30% cream, but underneath it thickens and actually I need to cut the box open and use a spoon to get all the cream into the metal pot I'm going to use for whipping the cream. One box contains 330 ml; two boxes are good for three servings of whipped chocream (I usually make it with powdered cocoa, haven't tried something like your version yet), whipped honeycream or whipped toffeecream for a single-living, single-cooking, absolutely single-sleeping :D person (I mention it to mean: it's a one-person serving) who likes whipped cream a lot.
Nicole B. says
Great question! What is labeled "heavy cream" here in the U.S. is cream that contains at least 36 percent milkfat. (This is according to the U.S. Food and Drug Administration https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.150).