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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:
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.
Next, turn on the heat and 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 one hour.
Strain the mix into a bowl and discard the spices (if you used them). Then refrigerate the mix for another 3 hours or overnight.
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!
White chocolate mousse recipe tips:
- You have to be careful not to let the cream get too hot; it should just get warm enough to dissolve the chocolate.
- 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.
In the mood for a dark chocolate mousse instead? Check out this Coffee Borgia Mousse:
White Chocolate Mousse
- 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*
- 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).
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