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White chocolate mousse is an easy 2 ingredient dessert that’s perfect to make for New Year’s Eve, Valentine’s Day or whenever the craving strikes! This white chocolate mousse recipe is creamy and light.
This is a fuss free easy mousse recipe. This recipe doesn’t use eggs, raw eggs in mousse kind of grosses me out! Plus this recipe doesn’t use gelatin to set the mousse. It’s truly just 2 ingredients!
Take this dessert up a notch and layer it with chocolate mousse in dessert glasses!
2 Ingredient Mousse
- heavy whipping cream
- white chocolate chips
Why Chill Bowl for Whipped Cream
I recommend chilling a metal or glass mixing bowl and beaters in the freezer for at least 15 minutes before whipping the cream.
Cream whips best when cold therefore the cold bowl will keep the cream cold, ensuring that it whips well and triples in volume. Cold cream also produces stiffer peaks, meaning the whipped cream is stable.
Types of Chocolate Chips
When testing this recipe I initially used Ghirardelli white chocolate chips, however, the chocolate and heavy cream would separate into a cottage cheese like mixture after a few minutes of beating. Boo.
So, then I tried the generic store brand of white chocolate chips and the mousse turned out perfectly.
What I learned: the generic store brand chips contain more stabilizers than the Ghirardelli brand. This is also why the store brand is cheaper than the premium brand.
Usually I recommend using high quality white chocolate chips, however, for this recipe you actually want the cheaper chocolate chips because the chocolate is more stable when combined with the heavy cream.
How To Make White Chocolate Mousse
This simple white chocolate mousse recipe is made of 2 parts – whipped cream and melted white chocolate.
- In a microwave safe bowl, combine 1/2 cup heavy cream with the chocolate chips. Microwave for 2 minutes on 50% power, stirring and adding additional time if needed. Allow the melted chocolate to cool to room temperature.
- Pour the remaining 1 & 1/2 cups heavy cream into the chilled bowl and beat on high with an electric mixer until stiff peaks form, this will take 3-5 minutes.
- Add the cooled chocolate to the whipped cream and beat until the mixture is fully combined. Divide into bowls, cover and refrigerate.
Chilling The Mousse
Similar to why it’s necessary to chill the mixing bowl before beating the heavy cream, chilling the mousse once its made will stiffen and stabilize the mousse. As the mousse sets in the fridge, it will become firm (scoop able) but also light and airy!
Vanilla custard would pair great with white chocolate mousse!
Tips
- Be sure to use heavy cream or heavy whipping cream, where the fat content is at least 36%. Heavy cream and heavy whipping cream are the same thing. However, whipping cream only contains 30-35% fat. Make sure you are using heavy cream / heavy whipping cream.
- This recipe yields 2-3 cups of mousse. I divided the mousse among six 5.3 oz bowls.
- Mousse will keep for 2-3 days in the fridge. Be sure to cover the individual containers with plastic wrap to ensure the mousse stays fresh.
- Top the mousse with white chocolate shards or white chocolate curls / shavings.
More Desserts
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White Chocolate Mousse
Ingredients
- 2 cups heavy whipping cream
- 1 cup white chocolate chips
Instructions
- Place a metal or glass mixing bowl and beaters from an electric mixer in the freezer for 10-15 minutes.
- In a microwave safe bowl combine 1/2 cup heavy cream with the white chocolate chips. Microwave for 2 minutes on 50% power, stirring and adding additional time if needed. Allow the melted chocolate to cool to room temperature.
- Pour the remaining 1 & 1/2 cups heavy cream into the chilled bowl and beat on high with an electric mixer until stiff peaks form, this will take 3-5 minutes.
- Add the cooled chocolate to the whipped cream and beat until the mixture is fully combined.
- Divide the mousse into individual serving containers. Cover the containers with plastic wrap and refrigerate at least 3 hours. I frequently refrigerate the mousse overnight, so longer is fine. The mousse will keep for 2-3 days in the fridge.
- Optional topping: top the mousse with white chocolate shards or white chocolate curls / shavings. To make chocolate shards melt white chocolate, spread it on a silicone mat, allow it to cool completely then break it into pieces. For white chocolate curls, use a vegetable peeler on a white chocolate bar.
Notes
- Be sure to use heavy cream or heavy whipping cream, where the fat content is at least 36%. Heavy cream and heavy whipping cream are the same thing. However, whipping cream only contains 30-35% fat. Make sure you are using heavy cream / heavy whipping cream.
- This recipe yields 2-3 cups of mousse. I divided the mousse among six 5.3 oz bowls.
OH MY GOODNESS I MESSED THIS UP AND NOW HAVE A BOWL OF WHAT I CAN ONLY DESCRIBE IT AS, BUTTER SITTING IN A BOWL OF MILK. CAN THIS BE FIXED OR DO SOMETHING WITH THE WHITE CHOCOLATE SOUP I HAVE?
Walk me through what you did!
Mine was the same as Cindy, the solid matter tasted wonderful but definitely not mousse
What brand of white chocolate chips did you use? I commented in the post that Ghirardelli brand chips did not work for me in this recipe.
How long would these be able to sit out if I brought to a party? Will they melt down as they become less cool?
Refrigerate before the party and they will be okay to sit out for 2 hours.
Not sure what I did wrong but the chocolate did not blend with the whipped cream and I ended up with white chocolate flavored butter sitting in a pool or cream. Maybe I over-mixed but it turned out horrible. Would not make again.
I just made this and it’s setting in the fridge now. I tasted the mixture from the bowl and it tastes delicious! Im going to go to the store and get some raspberries to garnish the cups with. Yum!!!!
Turned out great! I used Lily’s white chocolate chips to make sugar free. Took me closer to 10 minutes to get peaks but that could be my failing mixer.
Delicious mine turned out wonderful!! Thank you for the recipe.