This four-ingredient 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.
White Chocolate Mousse
White chocolate mousse is insanely decadent and luscious! It’s the perfect nibble when you need a sweet bite.
The melted white chocolate, heavy cream, and egg yolks yield a rich and creamy mixture.
Folded with fluffy whipped cream, it transforms into a silky smooth mousse that’s impossible to resist.
Christmas, Valentine’s Day, or a random Wednesday, this white chocolate mousse is the perfect ending to the day.
Ingredients
You only need four ingredients to make this heavenly dessert. How awesome is that?!
Here’s the list:
- 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
Mousse is an easy dessert anyone can master. Still, I have some tips on how to make it the best!
- Speed up the chill time. Chilling the egg-chocolate mixture makes the mousse super-fluffy. If you’re in a rush, speed up the process by popping it in the freezer. Stir it occasionally to prevent it from actually freezing, though.
- Use heavy whipping cream. It makes the creamiest mousse! Check the label: heavy whipping cream has 36% fat – higher than regular cream. Also, don’t use Cool Whip. The flavor and consistency won’t be the same.
- Do not boil the cream. You want it to be just hot enough that it melts the chocolate. Too hot and the chocolate will curdle.
- Use chilled whipping cream. It makes it super fluffy! Also, chill the bowl and the whisk attachments for at least 30 minutes before you whip.
- Balance sweetness with salt. If white chocolate is too sweet for you, balance it out with a pinch of salt.
- Add a splash of vanilla. This enhances the chocolate for a deeper flavor.
- Have fun with toppings. Berries, brownie bits, chocolate shavings, toasted chopped nuts, add what you like.
- Make chocolate mousse. You can use the same recipe. Just use dark or milk chocolate instead and reduce the quantity a bit (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.
How to Store
To keep the light and fluffy consistency, refrigeration is the best method for storing mousse.
You can freeze mousse, but keep in mind the consistency will change when you thaw it. That said, it can still be delicious as a frozen treat!
To Store: Cover the mousse with plastic wrap and refrigerate. It will keep well for up to 4 to 5 days.
To Freeze: Transfer the mousse to an airtight container. Freeze it for up to 2 months.
White Chocolate Mousse
8
servings20
minutes10
minutes447
kcalIngredients
4 egg yolks
1/4 cup granulated sugar
1 cups heavy whipping cream
1 cup white baking chips
1 1/2 cups heavy whipping cream, chilled
White, milk, or dark chocolate curls, optional
Instructions
- Chill a medium mixing bowl in the refrigerator.
- In a medium bowl, beat the egg yolks with an electric mixer at high speed until thick and pale, about 3 minutes. Gradually beat in the sugar until combined.
- Warm (not boil) 1 cup of cream in a 2-quart saucepan over medium heat. Slowly stir in half of the cream into the egg yolk mixture. Transfer the cream-egg yolk mixture into the saucepan and stir.
- Reduce the heat and stir constantly until thick, about 5 minutes. Do not let the mixture come to a boil.
- Add the baking chips and stir until melted. Cover the saucepan and refrigerate for 2 hours, stirring occasionally, until chilled.
- Pour 1 1/2 cups of the cream into the chilled bowl. Beat with an electric mixer at high speed until stiff peaks form, about 5 minutes.
- Using a rubber spatula, gently combine the chilled mixture with the whipped cream, careful not to deflate the cream. Spoon mousse into glasses and garnish with chocolate curls, if using.
- Cover the glasses with plastic wrap and refrigerate. Enjoy!
Loving the looks of this white chocolate mousse! It is thick and rich and creamy and sets beautifully. I am making a batch to spread inside a cherry chocolate roulade. 🙂