White Chocolate Mousse Recipe (no eggs)
Heavy cream, white chocolate and dark chocolate shavings is all you need for this easy eggless white chocolate mousse recipe.
Servings: 4
Calories (Estimated): 279kcal
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.
Recipe 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 1 cup of cream will not be enough volume to whip up properly.
Storage instructions: This mousse needs to be kept cold at all times. 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.
