White Chocolate Mousse Recipe

4.32 from 29 ratings

Consider this your one-stop guide for making the perfect chocolate mousse with just two ingredients (and no eggs!).

Prep Time10

Chilling Time3

Course: Dessert

Keyword: white chocolate mousse

Servings:

Author: Beth

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.

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.