White Chocolate Mousse

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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!

chai-spiced white chocolate mousse

How to make white chocolate mousse:

This white chocolate mousse is made simply by dissolving white chocolate in heavy cream (over low and gentle heat), then the mix is chilled for a few hours and whipped into a mousse just like regular whipped cream.

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.

When you whip the cream it will take a while to stiffen, so don’t be alarmed when nothing happens at first, just keep whipping!

Recipe Tip:

The one and only thing you have to watch out for here is that you don’t let the cream get too hot; it should just get warm enough to dissolve the chocolate.

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Related Post:

In the mood for a dark chocolate mousse instead? Check out this Coffee Borgia Mousse:

coffee borgia mousse

chai-spiced white chocolate mousse
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White Chocolate Mousse

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!
Cook Time10 mins
Chill Time4 hrs
Total Time4 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: white chocolate mousse
Servings: 2
Calories: 900kcal
Author: Nicole Branan | The Spice Train

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
  • 5 green cardamom pods, lightly crushed
  • 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 constantly. Be careful not to let the cream get too hot, it should not simmer, it should just be warm enough to dissolve the chocolate.
  • 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:

*Don't use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.
Please 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.

Nutrition

Calories: 900kcal

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chai-spiced white chocolate mousse

19 comments

  1. Judith De Jager says:

    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 :)

  2. Bam's Kitchen says:

    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!

  3. Marisa Franca @ All Our Way says:

    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!!

    • Nicole B. says:

      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! :)

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