White chocolate mousse is a light and creamy mousse made with white chocolate, topped with fluffy whipped cream and shaved white chocolate. This white chocolate mousse recipe is easy to make with a few ingredients and makes the perfect no bake dessert to serve alongside cake or fresh fruit.
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Why Should You Make This Recipe
I love an easy no bake dessert recipe. My Pumpkin Mousse, Vanilla Mousse, Cottage Cheese Chocolate Mousse, Strawberry Mousse, Chocolate Parfait and Chocolate Whipped Cream are just a couple of my favorite mousse recipes from the blog. I am so excited to add this light, fluffy and creamy white chocolate mousse to the blog. You’ll love this recipe because:
- Super simple to make. Make these wonderfully easy whipped white chocolate cups in about 5 - 10 minutes. Then allow the mousse to set in the fridge for at 1 - 2 hours.
- The perfect make ahead dessert. The sweet mousse with white chocolate needs a little time to chill and set up in the fridge. Make these mousse cups in the afternoon to enjoy for dessert at night.
- The easiest dessert idea. All you need to make this white chocolate filled mousse is 3 simple ingredients and a little time in the fridge. Just melt, whip, assemble, chill and enjoy.
Ingredients
This white chocolate mousse recipe needs only a handful of ingredients to make and you probably already have them in your pantry and fridge. Here’s what you will need to make this creamy and decadent no bake dessert.
Ingredients: Gather white chocolate, heavy cream and powdered sugar.
Substitutions
Here are my recommended substitutions to make this easy white chocolate dessert if you need them.
- White Chocolate Bars: I recommend using good quality white chocolate bars or white chocolate disks or bars chopped into small pieces.
- Heavy Cream: I love making freshly whipped cream by whipping heavy cream. Heavy cream usually whips to twice the amount of liquid heavy cream.
- Powdered Sugar: I like using powdered sugar to help set the chocolate filled mousse and to provide some stability to the heavy whipped cream.
How To Make
Learn how to make white chocolate mousse in a few easy steps.
- Cut the white chocolate bar into small, similar sized pieces. Place the chopped chocolate into a heat safe bowl. Pour ½ cup (120 ml) heavy cream over the white chocolate. Heat the bowl with the white chocolate and heavy cream in the microwave in 20 second increments, stirring in between each round of heating until the chocolate is completely melted and well incorporated into the cream. Cool to room temperature before using to make the mousse.
- Add the heavy cream and powdered sugar to a mixing bowl fitted with a whisk attachment. Combine the ingredients on low for 1 minute, then increase the speed of the mixer to medium speed. Mix for about 4 - 5 more minutes or until the cream has whipped to medium stiff peaks. Scoop out about 1 cup of whipped cream for topping the mousse. Set aside for now. Pour the cooled melted white chocolate and heavy cream into the whipped cream remaining in the bowl. Using a flexible spatula or large spoon, fold the melted chocolate into the whipped cream until just combined. If you want to use the mixer, go as slow as possible and stop as soon as the white chocolate is incorporated into the whipped cream. If you mix too long or too high, the mixture will split.
3. Transfer the mousse into dessert cups. Top the mousse with the reserved whipped cream. Transfer the white chocolate dessert to the fridge to set for at least 1 - 2 hours. Right before serving, top with mousse with shaved white chocolate or fresh berries and enjoy.
How To Make Ahead, Store and Serve
- Make Ahead: This easy mousse can be made up to 1 day before serving. Just make sure to keep the mousse covered and away from air. Top with whipped cream and shaved white chocolate or berries right before serving.
- Store: Make sure the mousse is completely covered with plastic wrap or in an air tight container. Store in the fridge for up to 3 days. This mousse dessert tastes best if enjoyed within 1 - 2 days of being made.
- Serve: This mousse with white chocolate is delightful when enjoyed plain. It’s also especially delicious when served with fresh fruit or alongside cake or brownies.
M’s Expert Tips
- Use good quality white chocolate. Skip the white chocolate chips and chocolate bar. Choose a good quality white chocolate bar such as one from Ghirardelli.
- Heat the white chocolate slowly. White chocolate can seize easily if it is heated too quickly or for too long. Chop the white chocolate into similar sized pieces, heat in 20 second increments and stir in between each round of heating to ensure the chocolate melts evenly.
- Choose clear cups. One of the delightful things about this mousse dessert is how pretty the mousse looks when layered with cake or fresh fruit. Make sure to choose a clear serving cup to serve these vanilla bean dessert cups.
- Choose smaller serving cups. I found a 6 oz. glass cups or serving bowls to the perfect size for these vanilla bean mousse desserts.
- Use a piping bag or cookie scoops. Using a piping bag or cookie scoop allows the mousse to be layered or piped into the cups as you like.
- Allow for the full amount of chilling time. This white chocolate dessert is the perfect make ahead dessert for entertaining. After assembling the mousse cups, allow for at least 1 - 2 hours for the cups to chill and for the mousse to properly set.
FAQs
Pair this mousse with any sweet dish that has espresso or coffee, fresh berries, citrus fruits (lemons, oranges, limes), cookies, brownies, cake, caramel sauce or nuts.
Yes, this mousse with white chocolate is stable enough to use a a light and fluffy frosting, similar to whipped cream. This recipe for white chocolate mousse makes about 3 cups of mousse.
Gelatin is often used in mousse recipes to help the mousse set. Another way to help stabilize the vanilla mousse is to use powdered sugar, cream cheese or mascarpone cheese.
They are both very similar and can both be used to make homemade whipped cream. Heavy cream has a fat content of at least 36%, while whipping cream has between 30 - 36% fat. Heavy cream can also be labeled as heavy whipping cream. Whipping cream can also be labeled light whipping cream.
This easy and creamy mousse can last about 2 days when stored in the fridge.
Other White Chocolate Recipes to Try
- White Chocolate Covered Strawberries
- White Chocolate Chip Cookies
- White Chocolate Raspberry Cookies
- Banana Pudding Cookies
If you try this White Chocolate Mousse recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
White Chocolate Mousse Recipe
Equipment
- 1 microwave safe bowl
- 1 knife
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 4 - 6 serving glasses
Ingredients
- 1 cup (170 g) white chocolate, chopped plus more for topping, optional
- 2 cups (480 ml) cold heavy cream, divided
- 1 tablespoon powdered sugar
Instructions
- Cut the white chocolate bar into small, similar sized pieces. Place the chopped chocolate into a heat safe bowl. Pour ½ cup (120 ml) heavy cream over the white chocolate.1 cup (170 g) white chocolate, chopped
- Heat the bowl with the white chocolate and heavy cream in the microwave in 20 second increments, stirring in between each round of heating until the chocolate is completely melted and well incorporated into the cream. Cool to room temperature before using to make the mousse.
- Add the heavy cream and powdered sugar to a mixing bowl fitted with a whisk attachment. Combine the ingredients on low for 1 minute, then increase the speed of the mixer to medium speed. Mix for about 4 - 5 more minutes or until the cream has whipped to medium stiff peaks. Scoop out about 1 cup of whipped cream for topping the mousse. Set aside for now.2 cups (480 ml) cold heavy cream, divided , 1 tablespoon powdered sugar
- Pour the cooled melted white chocolate and heavy cream into the whipped cream remaining in the bowl. Using a flexible spatula or large spoon, fold the melted chocolate into the whipped cream until just combined. If you want to use the mixer, go as slow as possible and stop as soon as the white chocolate is incorporated into the whipped cream. If you mix too long or too high, the mixture will split.
- Transfer the mousse into dessert cups. Top the mousse with the reserved whipped cream. Transfer the white chocolate dessert to the fridge to set for at least 1 - 2 hours. Right before serving, top with mousse with shaved white chocolate or fresh berries and enjoy.
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