A luxurious, velvety dessert with delicate sweetness—easy to make and perfect for a sophisticated finish to any meal.
Silky, rich, and surprisingly simple, white chocolate mousse is one of those desserts that feels like a five-star indulgence yet comes together in your own kitchen with just a few ingredients. Whether you’re entertaining guests or treating yourself to a quiet moment of decadence, this mousse delivers on all fronts: creamy texture, elegant flavor, and endless customization options.
Ingredients
| Ingredient | Quantity |
|---|---|
| High-quality white chocolate | 8 oz (about 225 g) |
| Heavy cream (cold, divided) | 2 cups (480 ml) |
| Vanilla extract | 1 tablespoon |
| Large egg whites (optional) | 2 |
| Salt | Pinch |
Optional Add-ins:
- 1–2 tablespoons Grand Marnier, Amaretto, or Chambord
- Zest of 1 lemon or orange
- Fresh raspberries, strawberries, or mango purée
- Shaved dark chocolate for garnish
- Toasted nuts (almond slivers, pistachios, etc.)
Why White Chocolate?
White chocolate often gets overshadowed by its darker cousins, but when treated right, it’s incredibly luxurious. Made from cocoa butter, milk solids, and sugar (without cocoa solids), white chocolate has a smooth, buttery flavor with notes of vanilla and cream. In mousse form, this richness transforms into something cloud-like and elegant—never cloying when balanced with the right ingredients.
The key? Use real white chocolate, not baking chips or compound varieties. Look for cocoa butter in the ingredients list—not vegetable oils or palm fats.
Step-by-Step Instructions
1. Melt the White Chocolate
Break the white chocolate into small pieces and place in a heatproof bowl.
Set the bowl over a saucepan of simmering (not boiling) water to create a double boiler. Stir gently and constantly until the chocolate melts completely and is silky smooth.
💡 Tip: White chocolate can scorch easily, so keep the heat low and avoid direct contact with flames.
Once melted, remove from heat and allow it to cool slightly—lukewarm but still pourable.
2. Whip the Cream
In a large bowl, use an electric mixer to whip 1½ cups of the cold heavy cream until soft peaks form. This means the cream should hold its shape but still look smooth and glossy.
Set aside in the refrigerator while you prep the other components.
✅ Soft peaks = mousse-like texture later. Avoid stiff peaks—they can make the final mousse grainy.
3. Optional: Beat the Egg Whites
This step adds extra lightness and volume, though it’s optional. If using, make sure your egg whites are room temperature and absolutely free of yolk.
Using a clean bowl and beaters, whisk the egg whites with a pinch of salt until they form stiff peaks.
⚠️ Note: If you’re concerned about raw eggs, use pasteurized egg whites or skip this step—your mousse will still be delicious.
4. Combine the Components
Gently stir the vanilla extract (and optional liqueur or citrus zest, if using) into the slightly cooled melted white chocolate.
Then, using a spatula, fold in the whipped cream in two parts:
- Start by mixing in 1/3 of the whipped cream to lighten the chocolate.
- Gently fold in the remaining cream with long, sweeping motions—avoid stirring.
If you’re using egg whites, fold them in at this point, being as gentle as possible to retain the airiness.
You should end up with a mousse that’s pale, fluffy, and completely smooth.
5. Chill and Serve
Spoon or pipe the mousse into individual serving glasses, ramekins, or dessert bowls. You can get fancy with layers, toppings, or just leave them plain for a minimalist look.
Cover with plastic wrap and refrigerate for at least 2 hours, preferably 4–6 for best texture.
Serving Suggestions
White chocolate mousse is a blank canvas for creativity. Here are some ways to elevate your dessert:
Classic & Simple:
- Serve with a few fresh raspberries or strawberries on top.
- Add a sprig of mint for color and freshness.
- Dust with powdered sugar or white chocolate curls.
For Citrus Lovers:
- Add orange or lemon zest to the mousse.
- Serve with candied citrus peel or a spoonful of citrus marmalade.
Boozy & Bold:
- Stir in 1 tablespoon of Grand Marnier, Amaretto, or Chambord to the melted chocolate for a subtle kick.
- Pair with a dessert wine or a small espresso after dinner.
Tropical Twist:
- Top with mango or passionfruit purée.
- Garnish with toasted coconut flakes.
Chocolate-on-Chocolate:
- Drizzle with dark chocolate ganache or chocolate shavings.
- Sprinkle with cocoa nibs for a crunchy contrast.
