🍨 White Chocolate Mousse Recipe: A Creamy Dream in Every Bite
Introduction
White chocolate mousse is the silky, decadent dessert you didn’t know you needed. It’s smooth, airy, and just sweet enough—ideal for romantic dinners, festive gatherings, or solo indulgence. Serve it layered with berries, garnished with white chocolate curls, or as a luxurious filling in your next trifle. Bonus? It’s easier to whip up than you think.
Historical Background of White Chocolate Mousse
The word “mousse” means “foam” in French, a nod to its light, fluffy texture. Traditional chocolate mousse has 18th-century French origins, while white chocolate mousse is a modern twist, rising in popularity during the late 20th century. Its buttery sweetness and elegant hue made it a staple for chefs and home cooks looking to innovate classic desserts—much like the creative spirit behind this lemon pudding cake recipe.
Ingredients for the Best White Chocolate Mousse Recipe
- 8 oz (225g) white chocolate, finely chopped
- 2 cups (480ml) heavy whipping cream, divided
- 1 tsp pure vanilla extract
- 2 large egg whites (optional for extra fluffiness)
- Pinch of salt
Optional Add-ins:
- 1 tbsp orange liqueur or amaretto
- 1 tsp instant espresso powder (mocha lovers, rejoice!)
- Fresh berries, white chocolate curls, or crushed pistachios for garnish
How to Make White Chocolate Mousse – Step-by-Step Recipe
- Melt the Chocolate
In a heatproof bowl over simmering water, melt the white chocolate. Stir until smooth, then let it cool slightly. - Whip the Cream
In a chilled bowl, whip 1½ cups of cream until soft peaks form. Avoid over-whipping—it should be silky, not stiff. - Flavor It Up
Stir in vanilla extract. Add liqueur or espresso powder now if desired. - Fold Gently
Carefully fold the whipped cream into the melted chocolate. Use a spatula and a light hand to keep the mixture airy. - Optional Fluff Factor
If using, beat egg whites with a pinch of salt until stiff peaks form. Gently fold into the mousse. - Chill
Spoon into ramekins or serving glasses. Refrigerate for 2+ hours.
Necessary Equipment
- Double boiler or heatproof bowl & saucepan
- Electric mixer or whisk
- Mixing bowls & spatula
- Glasses or ramekins
- Peeler or grater for curls
Fun Variations
- Berry Parfait: Layer mousse with crushed raspberries or seasonal fruit
- Mocha Dream: Mix in espresso powder and dust with cocoa
- Tropical Escape: Stir in mango or passionfruit purée
- Nutty Swirl: Fold in almond butter or toasted hazelnuts
- Vegan Version: Use dairy-free chocolate and coconut cream
Storage Tips
- Refrigerator: Keep covered for up to 3 days
- Freezer: Store airtight for 1 month; thaw in fridge overnight
- Reheating: Not recommended—serve chilled only
Optional Serving Ideas
- Top with berries or mint
- Add a dusting of cinnamon or cocoa
- Serve with butter cookies
- Use as cake or trifle filling
Nutrition (Per Serving | Serves 6)
- Calories: 380
- Fat: 30g (Sat: 18g)
- Carbs: 22g
- Sugar: 20g
- Protein: 4g
- Fiber: 0g
FAQs
Can I make it ahead?
Yes, it’s perfect for prepping a day in advance.
Can I use chips instead of bars?
You can, but chips may melt less smoothly. See tips in our chocolate mousse guide.
Is it safe to use raw egg whites?
Use pasteurized eggs to minimize risks or skip them for a denser mousse.
Why is my mousse runny or grainy?
Runny: chill longer or fold in more cream.
Grainy: chocolate likely overheated—melt it gently next time.
Can I make it sugar-free?
Yes—opt for sugar-free white chocolate and use a sugar alternative.
Final Notes
- Melt white chocolate low and slow
- Chill tools before whipping cream
- Rich flavor = small portions
- Excellent as a trifle or layer cake filling
Looking for more luscious desserts? Don’t miss our gluten-free dessert roundup or get inspired by this dreamy pineapple cake!
