I love how this white chocolate mousse is a luxurious yet incredibly simple dessert. With just two ingredients—white chocolate chips and heavy whipping cream—I can whip up a silky, airy treat that's perfect for any occasion. It's egg-free, gelatin-free, and comes together effortlessly, making it a go-to recipe in my kitchen.

Why I Love This Recipe

I appreciate this recipe for its simplicity and elegance. The combination of white chocolate and heavy cream creates a rich, velvety texture that's both indulgent and light. It's a versatile dessert that I can serve on its own or pair with fresh berries, chocolate shavings, or a drizzle of raspberry sauce. Plus, it's quick to prepare and can be made ahead of time, which is perfect for entertaining.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups (473ml) heavy whipping cream
1 cup (170g) white chocolate chips

Directions

I start by placing a metal or glass mixing bowl and the beaters from my electric mixer in the freezer for 10-15 minutes to chill.
In a microwave-safe bowl, I combine ½ cup of the heavy cream with the white chocolate chips. I microwave this mixture for 2 minutes at 50% power, stirring and adding additional time if needed until the chocolate is melted and smooth. Then, I allow it to cool to room temperature.
I pour the remaining 1½ cups of heavy cream into the chilled mixing bowl and beat it on high speed with an electric mixer until stiff peaks form, which takes about 3-5 minutes.
I add the cooled white chocolate mixture to the whipped cream and beat until fully combined.
I divide the mousse into individual serving containers, cover them with plastic wrap, and refrigerate for at least 3 hours. I often refrigerate the mousse overnight, and it keeps well for 2-3 days in the fridge.
For an optional topping, I like to add white chocolate shards or curls. To make shards, I melt white chocolate, spread it on a silicone mat, allow it to cool completely, and then break it into pieces. For curls, I use a vegetable peeler on a white chocolate bar.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Chilling Time: 3 hours

Variations

Oreo Mousse: I crush ¾ cup (90g) of Oreos and fold them into the mousse before chilling.
Dark Chocolate Mousse: I substitute semi-sweet or dark chocolate chips for the white chocolate chips.
Layered Mousse: I alternate layers of white and dark chocolate mousse in dessert glasses for a visually appealing treat.

Storage/Reheating

I store the mousse in the refrigerator, covered with plastic wrap, for up to 2-3 days. I don't recommend freezing it, as the texture may change. There's no need to reheat; I serve it chilled straight from the fridge.

FAQs

Why did my white chocolate mousse separate?

I found that using certain brands of white chocolate chips, like Ghirardelli, can cause the mixture to separate due to lower stabilizer content. I prefer using generic store-brand white chocolate chips, which tend to have more stabilizers and yield a smoother mousse.

Can I overwhip the mousse?

Yes, overwhipping can cause the cream to become grainy or even turn into butter. I stop beating once stiff peaks form and gently fold in the melted chocolate to maintain a light, airy texture.

How can I thicken the mousse if it's too runny?

Using properly chilled equipment and whipping the cream to stiff peaks helps achieve the right consistency. If the mousse is still too runny, I ensure that the melted chocolate has cooled to room temperature before combining it with the whipped cream.

Can I make this mousse ahead of time?

Absolutely! I often prepare the mousse a day in advance and refrigerate it overnight. This allows the flavors to meld and the texture to set perfectly.

What toppings go well with white chocolate mousse?

I enjoy topping the mousse with fresh berries, chocolate shavings, or a drizzle of fruit sauce. For added texture, I sometimes sprinkle crushed cookies or nuts on top.

Conclusion

This white chocolate mousse is a delightful dessert that's both easy to make and impressive to serve. Its creamy texture and rich flavor make it a favorite in my household. Whether I'm hosting a dinner party or simply craving something sweet, this mousse never disappoints.

White Chocolate Mousse

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Author: Sue
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 3 hours 10 minutes
Yield: 6 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A simple, elegant, and luxurious white chocolate mousse made with just two ingredients—white chocolate chips and heavy whipping cream. It's egg-free, gelatin-free, and effortlessly creamy.

Ingredients

2 cups (473ml) heavy whipping cream
1 cup (170g) white chocolate chips

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Instructions

Chill a metal or glass mixing bowl and beaters in the freezer for 10-15 minutes.
In a microwave-safe bowl, combine ½ cup of heavy cream and white chocolate chips. Microwave for 2 minutes at 50% power, stirring until smooth. Let cool to room temperature.
Beat the remaining 1½ cups of heavy cream in the chilled bowl until stiff peaks form (about 3-5 minutes).
Fold in the cooled white chocolate mixture and beat until combined.
Divide into serving containers, cover with plastic wrap, and refrigerate for at least 3 hours or overnight.
Optional: Garnish with white chocolate shards or curls before serving.

Notes

Use store-brand white chocolate chips for better stability and smoother texture.
Don't overwhip the cream to avoid graininess.
Ensure the melted chocolate cools before combining with whipped cream.
Can be prepared a day in advance and stored for 2-3 days in the fridge.
Serve chilled; do not freeze for best texture.