White chocolate mousse is simple, elegant dessert that’s sweet, creamy, and surprisingly easy to make. No eggs, no fuss!
Whether you’re looking for an easy make-ahead dessert or something just a little fancy to end a meal, this white chocolate mousse is a lovely choice. It comes together with just a handful of ingredients, but the result feels special. Light, luscious, and perfect for sharing!
This recipe makes about 4 small servings, making it perfect for a weeknight treat or a simple dinner party dessert. If you’re a fan of simple, no-fuss desserts, you might also enjoy my easy chocolate mousse recipe. It’s also eggless and made with just a few ingredients.
Why You’ll Love This White Chocolate Mousse Recipe
- Quick and easy. Just a few ingredients and a handful of steps.
- Egg-free and fuss-free. No tempering or tricky techniques.
- Elegant enough to impress. Perfect for special dinners, holidays, or date nights.
- Customizable. Dress it up with fruit, citrus zest, chocolate shavings, or a drizzle of sauce.
What You’ll Need
- White chocolate – Use good quality chocolate bars, not chips. The flavor and texture make a big difference.
- Heavy cream – Divided—some for melting with the chocolate and the rest for whipping. You can use either heavy cream or heavy whipping cream.
- Vanilla extract – Adds warmth and enhances the sweetness.
- Salt – Just a pinch to balance the flavors.
How to Make White Chocolate Mousse
- Melt the chocolate. Gently melt white chocolate with a bit of cream until smooth. Let it cool to room temperature.
- Whip the cream. Whip the rest of the cream with vanilla and salt to soft peaks.
- Fold it all together. Lighten the white chocolate mixture with a scoop of whipped cream, then gently fold in the rest.
- Chill and serve. Spoon into small ramekins or glasses and chill until set (about 2 hours).
Tips for Success
- Use good quality white chocolate. Look for bars with cocoa butter listed in the ingredients for the smoothest melt and best flavor.
- Chop the white chocolate finely. Smaller pieces melt more evenly and smoothly.
- Avoid overheating. White chocolate can scorch easily. Melt it gently using low heat or short bursts in the microwave.
- Cool the chocolate. Let the melted chocolate cool slightly so it doesn’t deflate the whipped cream.
- Don’t over-whip the cream. You’re going for soft peaks for the whipped cream. It helps keep the mousse light and airy.
- Don’t skip the chilling time. Chill in advance if you’re serving for guests. This mousse is a great make-ahead dessert.
Serving Suggestions
Serve your white chocolate mousse in small ramekins for a classic look. Stemless wine glasses or small dessert glasses work well for showing off toppings. Or go with mini jars or juice glasses for a fun, casual option.
These individual desserts lend themselves well to various toppings, too. Choose one or a combination for that final touch. The ones pictured here are topped with berries and pistachios. Here are some suggestions for you:
- Fresh berries – Raspberries, strawberries, or blueberries add color and a tart contrast to the sweet mousse.
- White chocolate curls or shavings – Use a vegetable peeler on a white chocolate bar for an easy, pretty touch that really leans into the white chocolate flavor.
- Whipped cream dollops – A little swirl of whipped cream on top always looks nice.
- Toasted coconut flakes – Great for a tropical feel and adds texture.
- Citrus zest – A sprinkle of lemon, lime, or orange zest brightens up the flavor and looks fresh.
- Mint leaves – Just one or two tiny leaves can make it look fancy with zero effort.
- Crushed pistachios or almonds – For color and crunch.
How to Store
Store tightly covered in the refrigerator for up to 3 days. It’s best served chilled straight from the refrigerator. Wait to add toppings until you’re ready to serve.
More Simple and Elegant Desserts to Try
White Chocolate Mousse
Ingredients
- 6 ounces (170 g) white chocolate, chopped
- 1 cup (240 ml) 240ml heavy cream, divided
- 1 teaspoon vanilla extract
- pinch salt
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Instructions
- Combine the white chocolate and 1/4 cup (60ml) of the cream in a heatproof bowl. Gently melt over a double boiler or in the microwave in short bursts, stirring until smooth. Let cool to room temperature.
- In a separate bowl, whip the remaining 3/4 cup (180ml) cream with the vanilla and salt until soft peaks form.
- Gently fold a spoonful of the whipped cream into the cooled chocolate to lighten it. Then fold in the remaining whipped cream in two or three additions until fully combined.
- Spoon into serving dishes and chill for at least 2 hours, or until set.
Notes
- Store tightly covered in the refrigerator up to 3 days.
