This delicious eggless white chocolate mousse is very easy to make and only requires chocolate and heavy cream.
Jump to:
What's in egg-free white chocolate mousse?
You need heavy cream and a white chocolate bar to make the mousse, and dark chocolate shavings to serve it. The crunch and flavor of the dark chocolate shavings contrasts nicely with the light and creamy mousse.
Ingredient notes:
- White chocolate: Be sure to use a chocolate bar and not chocolate chips or chocolate morsels. Chocolate chips and morsels have stabilizers in them that prevent them from melting properly. I highly recommend the Baker's brand Premium White Chocolate Baking Bar.
- Use only heavy cream: You need the high fat content of heavy cream for this recipe and can't substitute regular whipping cream.
How to make it:
See full ingredients & instructions in the recipe card below!
Step 1. Add heavy cream and white chocolate to a saucepan.
Step 2. Melt the chocolate into the cream. (Don't let the cream get too hot, it should get just warm enough to dissolve the chocolate.)
Step 3. Transfer into a mixing bowl, cover and chill in the fridge for at least 8 hours or overnight.
Step 4. Whip to stiff peaks just like you would whip regular whipped cream.
How to serve it:
Step 5. Finely chop dark chocolate into small pieces with a knife or use a vegetable peeler to make chocolate shavings. Pipe or spoon the white chocolate mousse into glasses and sprinkle with the dark chocolate.
How to store it:
This mousse needs to be kept cold and 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.
Recipe notes & tips:
- The long chill time is necessary for the mousse to whip up properly later. Please don't be tempted to cut it short!
Variations on this recipe:
Add flavorings:
You can add flavorings to the white chocolate/cream mix for a flavored version of this mousse. For example, you can add chai spices for a chai-spiced white chocolate mousse.
Do do that, add:
- 1 cinnamon stick
- 10 whole cloves
- 1 one-inch piece of ginger, thinly sliced
- 1 teaspoon black peppercorns, lightly crushed
- ½ teaspoon cardamom seeds
to the cream and the chocolate. Gently heat the cream to dissolve the chocolate, then cover the mix and put in the fridge for 1 hour.
After that, strain the mix into a bowl and discard the spices. Then refrigerate the mix for 8 hours or overnight and whip into a mousse.
Use the mousse as a cake frosting:
You can use this mousse as a very light cake frosting. (Use the mousse only to top cakes, it’s not sturdy enough for inner layers or the outside of a cake.)
Frequently asked questions:
Yes. That’s both for safety reasons and to keep the texture of the mousse intact.
If you don't let the chocolate/cream mix chill long enough (~8 hours), the mix can separate as you whip it. As long as you chill the mix for the required time and use the listed ingredients, the mousse should not separate.
Yes, this white chocolate mousse can easily be re-whipped if it has lost its firmness.
If the chocolate mousse sits in the fridge for a while after it's been whipped, it can start to lose its firmness. If that happens, simply whip it again to stiff peaks.
More delicious mousses & custards:
- Bavarian Cream Recipe (with Raspberry or Hazelnut)1 Hours 20 Minutes
- Dark Chocolate Espresso Pots de Creme (no-bake)3 Hours 15 Minutes
- Lemon Bavarian Cream with Ginger1 Hours 20 Minutes
- 10-Minute Individual Chocolate Trifles with Mascarpone10 Minutes
Did you make this recipe? Please leave a star rating or comment! Thanks!
Full Printable Recipe
White Chocolate Mousse (eggless)
Equipment:
- measuring cup
- saucepan
- wooden spoon
- mixing bowl
- standing mixer or handheld mixer
- knife and cutting board
Ingredients:
- 1 cup heavy cream
- 1 white chocolate bar (4 ounces), I recommend the Baker's brand Premium White Chocolate Baking Bar*
- 1 ounce dark chocolate, finely chopped
Instructions:
- 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.
- Pipe or spoon the mousse into glasses and sprinkle with the dark chocolate.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
Eva filia Magdalenae
"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.
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).
Lakshmi
Excellent 👌😊👌
Roxana
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! :)
Nicole B.
Thank you so much, Roxana! It is so easy and so delicious, I love making this mousse. Happy Holidays to you! :)