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Home » Recipes » Dessert Recipes

White Chocolate Mousse (no gelatin, no eggs)

Published: May 10, 2020 · Modified: Mar 14, 2023 by Nicole B.

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8 hours 10 minutes

This delicious eggless white chocolate mousse is very easy to make and only requires chocolate and heavy cream.

White chocolate mousse in a fancy glass.
Jump to:
  • What’s in egg-free white chocolate mousse?
  • Ingredient notes:
  • Recipe notes & tips:
  • How to make it:
  • How to serve it:
  • How to store it:
  • Variations on this recipe:
  • Frequently asked questions:
  • More delicious mousses & custards:
  • Full Printable Recipe
  • Comments

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.

White chocolate, dark chocolate and a cup of heavy cream.

Ingredient notes:

  • White chocolate: Be sure to use a chocolate bar and not chocolate morsels. 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.

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!
  • Ingredients really matter for this recipe. Please use heavy cream (not whipping cream) and if at all possible the white chocolate bar brand recommended.

How to make it:

See full ingredients & instructions in the recipe card below!

Step 1. Add heavy cream and white chocolate to a saucepan.

Cream and a white chocolate bar in 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.)

Cream and melted white chocolate being stirred in a saucepan.

Step 3. Transfer into a mixing bowl, cover and chill in the fridge for at least 8 hours or overnight.

Cream and melted white chocolate in a bowl.

Step 4. Whip to stiff peaks just like you would whip regular whipped cream.

White chocolate mousse in a bowl with beaters.

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.

Chopped dark chocolate in a bowl.

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.

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.

Cream, white chocolate and spices in a saucepan.
Add chai spices to make a spiced white chocolate 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:

Does chocolate mousse need to be refrigerated?

Yes, chocolate mousse needs to be refrigerated at all times, similar to whipped cream and other dairy products. That’s both for safety reasons and to keep the texture of the mousse intact.

Why did my white chocolate mousse separate?

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.

Can I re-whip white chocolate mousse?

Yes, this white chocolate mousse can easily be re-whipped if it has lost its firmness.

What should I do if the chocolate mousse is too runny?

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 in a jar with raspberry topping.
    Bavarian Cream Recipe (with Raspberry or Hazelnut)
    Cook Time1 Hours 20 Minutes
  • Closeup of a dark chocolate pot de creme.
    Dark Chocolate Espresso Pots de Creme (no-bake)
    Cook Time3 Hours 15 Minutes
  • Lemon Bavarian cream in a glass on a table.
    Lemon Bavarian Cream with Ginger
    Cook Time1 Hours 20 Minutes
  • Three ramekins with raspberry custard and purple spring greenery.
    Raspberry Custard with Lime Zest and Crystallized Ginger
    Cook Time2 Hours 15 Minutes

Did you make this recipe? Please leave a star rating or comment! Thanks!

Full Printable Recipe

White chocolate mousse in a fancy glass.

White Chocolate Mousse (eggless)

The Spice Train
Heavy cream, white chocolate and dark chocolate shavings is all you need for this easy eggless white chocolate mousse.
4.41 from 10 votes
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Cook Time 10 mins
Chill Time: 8 hrs
Total Time 8 hrs 10 mins
Course Dessert
Cuisine American
Servings 4
Calories (estimated) 279 kcal

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:

*I highly recommend the Baker’s brand for this recipe, it works and tastes the best.
**The long chill time is necessary for the mousse to whip up properly, please don’t be tempted to cut it short.
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 Information (Estimated):

Calories: 279kcalCarbohydrates: 21.7gProtein: 1.3gFat: 22.3gSaturated Fat: 14.1gCholesterol: 42mgSodium: 31mgPotassium: 23mgFiber: 0.7gSugar: 18.2gCalcium: 27mg

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.

Keywords: egg-free white chocolate mousse, eggless white chocolate mousse, white chocolate mousse

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Reader Interactions

Comments

  1. Lakshmi

    October 16, 2020 at 1:36 am

    Excellent 👌😊👌

    Reply
  2. Roxana

    December 19, 2015 at 7:41 am

    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! :)

    Reply
    • Nicole B.

      December 19, 2015 at 7:51 am

      Thank you so much, Roxana! It is so easy and so delicious, I love making this mousse. Happy Holidays to you! :)

      Reply

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