This easy white chocolate mousse is made with just heavy cream and white chocolate and is garnished with dark chocolate shavings. All you have to do is dissolve the white chocolate in the cream over low heat, chill the mix overnight and then whip it into a mousse and sprinkle with the dark chocolate. No gelatin and no eggs required!
Love chocolate mousse? You might also enjoy this Coffee Borgia Mousse.
About the recipe:
This white chocolate mousse is made simply by dissolving white chocolate in heavy cream (over low and gentle heat), then chilling the mix overnight 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.
To serve, sprinkle the mousse with dark chocolate shavings. The crunch and flavor of the dark chocolate contrasts perfectly with the light and creamy mousse.
- white chocolate – be sure to use a chocolate bar and not chocolate morsels; morsels have stabilizers in them that prevent them from melting
How to make it:
Melt the chocolate:
Step 1. Add 1 cup heavy cream and 4 ounces white chocolate to a saucepan.
Step 2. On medium-low 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.)
Step 3. Transfer into a mixing bowl, cover and put in the fridge for at least 8 hours or overnight.*
*RECIPE NOTE: The long chill time is necessary for the mousse to whip up properly later, don’t be tempted to cut it short.
Whip the mousse:
Step 4. Whip to stiff peaks just like you would whip regular whipped cream.
How to serve it:
Step 5. Finely chop 1 ounce 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 any leftovers 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.
Variations on this recipe:
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 light cake frosting, as I did for example for these pumpkin spice hazelnut mini cakes.
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White Chocolate Mousse
- 1 cup heavy cream
- 4 ounces white chocolate, I recommend Baker’s Premium White Chocolate Baking Chocolate Bar*
- 1 ounce dark chocolate
- 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, it should not simmer, it 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.
- Finely chop the dark chocolate or use a vegetable peeler to make chocolate shavings.
- Pipe or spoon the mousse into glasses and sprinkle with the dark chocolate.