This delicious eggless white chocolate mousse requires just heavy cream and chocolate. It's incredibly easy to make, you just melt white chocolate into heavy cream, chill the mix, then whip just like whipped cream.
Recipe ingredients and notes:
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.
- 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 ingredient amounts and instructions in the recipe card below!
- Add heavy cream and white chocolate to a saucepan.
- Melt the chocolate into the cream. (Don't let the cream get too hot, it should get just warm enough to dissolve the chocolate.)
- Transfer into a mixing bowl. Cover and chill in the fridge for at least 8 hours or overnight.
- Whip to stiff peaks just like you would whip regular whipped cream.
How to serve it:
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.
Variations on this recipe:
For a chai-flavored version of this mousse, infuse the white chocolate/cream mix with chai spices.
- Add the following ingredients to the cream along with the white chocolate:
- 1 cinnamon stick
- 10 whole cloves
- 1 one-inch piece of ginger, thinly sliced
- 1 teaspoon black peppercorns, lightly crushed
- ½ teaspoon cardamom seeds
- Gently heat the cream to dissolve the chocolate, then cover the mix and put in the fridge for 1 hour.
- Strain the mix into a bowl and discard the spices. Refrigerate the mix for 8 hours or overnight, then whip into a mousse.
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
White Chocolate Mousse Recipe (no eggs)
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:
More delicious no-egg desserts:
- Mini Chocolate Mascarpone Trifles (no bake)10 Minutes
- Stovetop Apple Crisp20 Minutes
- Bourbon Milk Punch10 Minutes
- Spiced Chocolate Ginger Truffles3 Hours 30 Minutes
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).