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This easy white chocolate mousse is made with just cream, white chocolate and flavorings of your choice. All you have to do is dissolve the chocolate in the cream over low heat, chill the mix and then whip it into a mousse. No gelatin and no eggs required!
This post was originally published on Dec. 19, 2015.
This white chocolate mousse is made simply by dissolving white chocolate in heavy cream (over low and gentle heat), then chilling the mix for a few hours and whipping it into a mousse just like regular whipped cream. It’s the easiest and at the same time also tastiest white chocolate mousse recipe I know of.
You can infuse the cream with flavorings of your liking (pumpkin spice works well, for example) and I used chai spices here: a cinnamon stick, whole cloves, sliced fresh ginger, black peppercorns and cardamom pods.
How to make white chocolate mousse without gelatin and without eggs:
1. This recipe starts with 1 cup heavy cream and 4 ounces white chocolate. Add both to a saucepan along with any flavorings you want to add (I added chai spices here).
2. On medium heat, melt the chocolate in the cream. (Don’t let the cream get too hot, it should get just warm enough to dissolve the chocolate.) Let the mix cool, then cover it and put in the fridge for 1 hour.
3. Strain the mix into a bowl and discard the spices (if you used them). Then refrigerate the mix for another 3 hours or overnight.
4. Whip the cream to stiff peaks just like you would whip regular whipped cream and serve. (It may take a while for the cream to stiffen, so don’t be alarmed when nothing happens at first, just keep whipping!)
RECIPE NOTE: Note that this recipe cannot be cut in half. Anything less than one cup of cream will not be enough volume to whip up properly.
Related Post:
In the mood for a dark chocolate mousse instead? Check out this Coffee Borgia Mousse:
White Chocolate Mousse
Ingredients:
- 1 cup heavy cream
- 1 cinnamon stick
- 10 whole cloves
- 1 one-inch piece of ginger, thinly sliced
- 1 teaspoon black peppercorns, lightly crushed
- 1/2 teaspoon cardamom seeds
- 4 ounces white chocolate, I recommend Baker’s Premium White Chocolate Baking Chocolate Bar*
Instructions:
- Add all ingredients 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, it should not simmer, it should just be warm enough to dissolve the chocolate.
- Let cool, cover and refrigerate the mix for one hour.
- Strain the mix into a bowl, discard the spices.
- Refrigerate for another 3 hours or overnight.
- Beat the cream to stiff peaks (this will take a few minutes, so don’t be alarmed if it doesn’t stiffen up right away).
Notes:
Nutrition
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This is such an elegant dessert! Definitely will try soon :)
Thank you, Alexandra! It’s quite good and very easy too. :)
Thank you for an easy and delicious recipe! I am going to try it alone, and maybe also served alongside a dark chocolate mousse for contrast :)
You are very welcome, Judith! Such a great idea to serve it with a dark chocolate mousse!
I have had the exact same problems with photographing things on reflective surfaces etc.
You’ve combated that really well in this picture. It sounds like a lovely tasting dessert.
Reflections can be a real pain, these glasses drove me crazy! (I made quite a bit of use of the clone stamp…).
This is the sort of post that has me re-thinking my plan to cut down on sweets things in January! So beautiful, I am not sure how I missed this before Christmas! x
Oh gosh, this sounds so decadently delicious! I love chai spices, definitely need to use them more!
Thank you, Amy! Chai spices are currently my favorite flavor combo, I put them in everything. :)
Nicole, these look absolutely fabulous! Creamy and spicy, two of the best things in life! ;)
Creamy and spicy, yes, I agree! Happy Holidays, Marissa! :)
Nicole, I just want to submerge myself in these gorgeous glasses of deliciousness. Such an easy but impressive dessert. Just showed your website to my hubby and he adores your photography too! Wishing you a safe and happy holiday!
Aw, thank you so much, you are so nice, Bobbi! Happy Holidays to you guys as well! :)
Absolutely gorgeous!!
Thank you, Natasha! :)
I swear you’re making me want to just give up both my diet and camera. How you come up with such a gorgeous set and basically it is simple and yet it isn’t. The diva is the mousse and everything else is just there to show her off and show her off it does. The spotlight is saying “take a bow”. Do you wear a bib when you take a photo so you can catch the drool before it falls somewhere you don’t want it to?? Incredible!! And I haven’t even begun to describe how much I want to take that spoon and just start in on that creamy goodness — but it is just too darn pretty to spoil the effect. :-( Wonderful photo!!
You are so nice, Marisa, really, thank you so much for your kind words! :) Actually, when I look at food through my lens I’m usually not very much tempted to eat it; I don’t even really view it as food at that point, I view it just as a pretty object that I want to make as pretty as possible. Hope you have a wonderful Christmas! :)
This looks and sounds AMAZING, and I can’t believe how easy it is! What a great recipe to impress others with, without all the time and fuss! :)
Thank you so much, Roxana! It is so easy and so delicious, I love making this mousse. Happy Holidays to you! :)