This recipe for white chocolate mousse is light and fluffy, smooth and velvety, and sinful and heavenly. It’s so addictive, one serving isn’t enough!
It’s also romantic, elegant, and guaranteed to make any occasion extra special. But since it’s a cinch to make, you can whip it up anytime a craving strikes.
Whether it’s Christmas, Valentine’s Day, or just a random Wednesday, this white chocolate mousse will give any meal the perfect ending.
White Chocolate Mousse
This white chocolate mousse is insanely decadent and luscious! Seriously, I will never run out of good things to say about it.
It’s every chocolate lover’s dream dessert come to life.
The combination of melted white chocolate, heavy cream, and egg yolks yields a rich and creamy mixture.
Folded with fluffy whipped cream, it transforms into a smooth and silky mousse that’s impossible to resist. Even non-dessert lovers will fall in love with it.
It’s so good that you’ll probably devour it in one sitting. Don’t worry; been there, done that, so I won’t judge.
- Egg Yolks – To thicken the mousse and make it ultra-rich.
- Granulated Sugar – For sweetness. Don’t add too much, since white chocolate is already sweet. ¼ cup should do it, but you can use less if preferred.
- Heavy Whipping Cream – For a light, fluffy, and decadent mousse.
- White Baking Chips – Pick a good quality brand! I have more tips about white chocolate below.
Tips for the Best Mousse
- You’ll cook the egg yolks in this recipe, so food safety isn’t an issue. But if you’re still worried about the possibility of getting salmonella, use pasteurized eggs.
- If white chocolate is too sweet for you, balance it out with a pinch of salt.
- Add a splash of vanilla for a deeper chocolate flavor.
- Chilling the egg-chocolate mixture is important to make the mousse super-fluffy. If you’re in a rush, you can speed up the process by popping it in the freezer. Stir it occasionally to prevent it from actually freezing.
- Use heavy whipping cream for the creamiest mousse. Check the label: heavy whipping cream has 36% of fat – higher than regular cream.
- Do not boil the cream. You’ll want it to be just hot enough that it melts the chocolate, but not too much that it causes the chocolate to curdle.
- Use chilled whipping cream for a fluffy whipped cream. You’ll also want to chill the bowl and the whisk attachments for at least 30 minutes before you whip.
- As much as possible, do not use Cool Whip in place of whipped cream. Your mousse will be sweeter, and the consistency won’t be the same.
- Be creative with the serving glasses. I like to use wine and parfait glasses for a fancy feel.
- Serving suggestions: fresh fruits and berries, brownie bits, chocolate shavings, and toasted chopped nuts.
- White chocolate mousse will keep well for up to 4 to 5 days, as long as you cover it with plastic wrap and refrigerate.
- Use the same recipe to make chocolate mousse. Just use dark or milk chocolate instead and reduce the quantity by a little (regular chocolate sets better than white).
What Kind of White Chocolate Should I Use?
You can only call white chocolate real white chocolate if it contains at least 20% cocoa butter. Be sure to check the label!
Since white chocolate is a primary ingredient in this recipe, you’ll want to use one of good quality.
Callebaut and Valrhona, while pricey, are top-tier brands that guarantee the most irresistible mousse.
For chocolate that’s easier on the pocket, pick Whittaker’s or Ghirardelli.
I also recommend baking morsels instead of chocolate chips when making mousse as they yield a silkier consistency.
Can I Make Mousse Without Eggs?
Adding egg yolks to chocolate mousse makes it richer and helps set it better. But, yes, you can definitely make mousse sans the eggs. Vegans, rejoice!
It won’t be as rich and creamy, but let’s be honest, there’s no such thing as a bad chocolate mousse.
Also, hello? I’d take eggless mousse than no mousse at all any day.
Fewer ingredients mean fewer steps, so to make an eggless mousse, follow this procedure instead:
1. Chill a medium mixing bowl in the refrigerator.
2. Warm (not boil) 1 cup of cream in a 2-quart saucepan over medium heat. Reduce heat, add baking chips, and stir until melted. Cover saucepan and refrigerate for 2 hours, stirring occasionally, until chilled.
3. Pour 1 ½ cups of cream in the chilled bowl. Beat with an electric mixer at high speed until stiff peaks form, about 5 minutes.
4. Using a rubber spatula, gently combine the chilled mixture with the whipped cream u, careful not to deflate the cream.
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