White Chocolate Mousse Recipe – Easy Creamy Dessert

Last Updated on 3 months by Neha Deshmukh

White Chocolate Mousse Recipe – Easy Creamy Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s impressive but doesn’t require a ton of fuss. Well, look no further! This white chocolate mousse is exactly that – unbelievably creamy, delightfully sweet, and surprisingly simple to make. I first whipped this up for a little get-together with friends, and it was a total hit. Seriously, it disappeared in minutes!

Why You’ll Love This Recipe

This white chocolate mousse is the perfect treat for so many reasons. It’s light, airy, and the white chocolate flavor is just heavenly. Plus, it comes together in under 15 minutes (plus chilling time, of course!). It’s a fantastic dessert to impress guests, or just to enjoy a little self-care on a cozy evening. Honestly, who can resist a good mousse?

Ingredients

Here’s what you’ll need to create this dreamy dessert:

• ½ cup white chocolate (about 85g)
• ¼ cup heavy whipping cream (60ml) – for melting the chocolate
• ¼ cup heavy whipping cream (60ml) – for whipping
• Sprinkles, as needed (for garnish)

Ingredient Notes

Let’s talk ingredients for a sec! The quality of your white chocolate really shines through in this recipe, so splurge a little if you can. I prefer using a good quality baking white chocolate – it melts smoother and has a richer flavor.

And don’t skimp on the heavy whipping cream! It needs to have a high fat content (at least 30%) to whip up properly into those beautiful, stiff peaks. Lower fat creams just won’t give you the same airy texture. Trust me on this one!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, chill ¼ cup (60ml) of heavy whipping cream in the freezer for about 10-15 minutes. This helps it whip up beautifully.
2. While that’s chilling, chop ½ cup (85g) of white chocolate into small, even pieces.
3. Now, let’s melt the chocolate! In a double boiler (or a heatproof bowl set over a simmering pot of water – just make sure the bowl doesn’t touch the water!), combine the chopped white chocolate and the other ¼ cup (60ml) of heavy whipping cream. Stir gently until the chocolate is completely melted and smooth.
4. Remove the melted chocolate from the heat and let it cool for about 10 minutes. This is important – you don’t want to add warm chocolate to your whipped cream!
5. Take your chilled whipping cream and whip it using an electric beater until stiff peaks form. You should be able to turn the bowl upside down without the cream falling out!
6. Gently fold the cooled melted chocolate mixture into the whipped cream using a spatula. Be careful not to overmix – you want to keep all that lovely air in there.
7. Transfer the mousse to a piping bag fitted with a star nozzle. If you don’t have a piping bag, no worries – a large zip-top bag with a corner snipped off works just fine too!
8. Pipe the mousse into serving glasses.
9. Top with sprinkles and chill for at least 30 minutes before serving. This allows the mousse to set and the flavors to meld.

Expert Tips

• Don’t overheat the white chocolate! It burns easily, so low and slow is the way to go.
• Folding is key! Be gentle when combining the chocolate and cream to maintain the mousse’s airy texture.
• For an extra smooth mousse, strain the melted chocolate through a fine-mesh sieve before folding it into the whipped cream.

Variations

This recipe is a great base for experimenting! Here are a few ideas:

• Spice Level – Vanilla Bean Infusion: Scrape the seeds from half a vanilla bean into the whipping cream before whipping for a more intense vanilla flavor. My grandmother always did this, and it makes all the difference!
• Festival Adaptations – Christmas/New Year Dessert: Add a pinch of cinnamon or nutmeg to the melted chocolate for a festive twist. A sprinkle of crushed candy canes on top is also a fun addition.
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it!

Serving Suggestions

This mousse is delicious on its own, but you can also serve it with:

• Fresh berries
• A drizzle of chocolate sauce
• A few crushed cookies or biscuits

It pairs beautifully with a cup of coffee or a glass of dessert wine.

Storage Instructions

Leftover mousse can be stored in an airtight container in the refrigerator for up to 2 days. It might lose a little of its airy texture, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is this mousse better made a day ahead? While it’s best enjoyed fresh, you can make it a day ahead. The texture might change slightly, but the flavor will still be fantastic.
• Can I use milk chocolate instead of white chocolate? You can, but it won’t be the same! White chocolate gives this mousse its signature sweetness and delicate flavor.
• What is the best way to melt white chocolate without burning it? Using a double boiler is the safest method. Keep the heat low and stir frequently.
• Can I make this mousse without a piping bag? Absolutely! A zip-top bag with a corner snipped off works perfectly. Or, you can simply spoon the mousse into glasses.
• How can I adjust the sweetness of the mousse? If you prefer a less sweet mousse, use a white chocolate with a lower cocoa butter content. You can also add a pinch of salt to balance the sweetness.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!