White Chocolate Mousse (no gelatin, no eggs)

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

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.

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.

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.)

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

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

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.

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.

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:

More delicious mousses & custards:

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

Full Printable Recipe