White Chocolate Mousse (no gelatin, no eggs)

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This easy white chocolate mousse is made with heavy cream, white chocolate and 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!

A small, elegant glass filled with a smooth white chocolate mousse and sprinkled with dark chocolate shavings.

This post was originally published on Dec. 19, 2015.

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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.

How to make white chocolate mousse without gelatin and without eggs:

Step 1. Add 1 cup heavy cream and 4 ounces white chocolate to a saucepan.

RECIPE NOTE: 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.

A small saucepan with cream and white chocolate.

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.)

A small saucepan with a mix of melted white chocolate and cream.

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

A small glass mixing bowl filled with chilled cream and melted white chocolate.

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

A small glass mixing bowl with freshly whipped white chocolate mousse.

How to serve the mousse:

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.

Finely chopped dark chocolate in a bowl.

How to store the mousse:

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
  • 1/2 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.

A small saucepan with cream and chai spices.

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.

In the mood for a dark chocolate mousse instead? Check out this Coffee Borgia Mousse:

An elegant glass filled with chocolate mousse and garnished with a slice of orange in a dark and rustic setting.

Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!

A small, elegant glass filled with a smooth white chocolate mousse and sprinkled with dark chocolate shavings.
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4.67 from 9 votes

White Chocolate Mousse

This easy white chocolate mousse is made with heavy cream, white chocolate and dark chocolate shavings. No gelatin and no eggs required!
Cook Time:10 mins
Chill Time8 hrs
Total Time:8 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: white chocolate mousse
Servings: 4
Calories (estimated): 294kcal

Ingredients:

  • 1 cup heavy cream
  • 4 ounces white chocolate, I recommend Baker’s Premium White Chocolate Baking Chocolate Bar*
  • 1 ounce dark chocolate

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, 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.
  • Beat 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.

Notes:

*Don’t use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.
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.

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A small, elegant glass filled with a smooth white chocolate mousse and sprinkled with dark chocolate shavings.

19 comments

  1. Judith De Jager says:

    Thank you for an easy and delicious recipe! I am going to try it alone, and maybe also served alongside a dark chocolate mousse for contrast :)

  2. Bam's Kitchen says:

    Nicole, I just want to submerge myself in these gorgeous glasses of deliciousness. Such an easy but impressive dessert. Just showed your website to my hubby and he adores your photography too! Wishing you a safe and happy holiday!

  3. Marisa Franca @ All Our Way says:

    I swear you’re making me want to just give up both my diet and camera. How you come up with such a gorgeous set and basically it is simple and yet it isn’t. The diva is the mousse and everything else is just there to show her off and show her off it does. The spotlight is saying “take a bow”. Do you wear a bib when you take a photo so you can catch the drool before it falls somewhere you don’t want it to?? Incredible!! And I haven’t even begun to describe how much I want to take that spoon and just start in on that creamy goodness — but it is just too darn pretty to spoil the effect. :-( Wonderful photo!!

    • Nicole B. says:

      You are so nice, Marisa, really, thank you so much for your kind words! :) Actually, when I look at food through my lens I’m usually not very much tempted to eat it; I don’t even really view it as food at that point, I view it just as a pretty object that I want to make as pretty as possible. Hope you have a wonderful Christmas! :)

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