White Chocolate Mousse

White chocolate mousse is a dessert that strikes a perfect balance—light but rich, silky yet airy, indulgent but not overwhelming. If you crave velvety sweet bites, this mousse delivers each spoonful with a smooth finish and a subtle complex flavor. Whether you’re planning an elegant dinner or simply want to satisfy a sudden craving, this recipe makes it easy to bring a touch of luxury to any moment.

What Is White Chocolate Mousse?

A mousse is a creamy dessert often built on whipped cream, egg yolks, or both, resulting in a texture that’s both light and luscious. The star in this recipe, white chocolate, gives the mousse a gently sweet and mellow flavor. As the fat in the cream and chocolate melds, the mousse gains a dreamy, melting-on-the-tongue feel—somewhere between custard and whipped cream.

Essential Ingredients

Making white chocolate mousse requires only four key ingredients. Simple, but each one is essential for taste and texture.

White Baking Chocolate – Provides characteristic sweetness and a smooth sheen. Choose baking bars or quality couverture chips for best results.
Heavy Whipping Cream – Adds volume and lightness, while also helping the mousse set.
Egg Yolks – Contribute richness and help bind the mousse if you follow the classic method.
Granulated Sugar – Balances the natural sweetness of white chocolate and adds body.

Optional: Add a dash of pure vanilla extract for depth, or a pinch of salt to tame the sweetness.

Choosing Your White Chocolate

Since white chocolate provides the primary flavor, quality is crucial. When shopping, look for bars labeled with at least 20% cocoa butter. This ensures a creamy mouthfeel and melt-in-your-mouth consistency, unlike generic chips that often include extra stabilizers or less cocoa butter.

Top picks include brands like Callebaut, Valrhona, Whittaker’s, or Ghirardelli. Baking bars melt easily and create a silky texture, while chips may resist melting evenly. Use baking chocolate wherever possible for flawless results.

Tools You’ll Need

To create the ideal texture, gather the following kitchen essentials:
– Mixing bowls (preferably metal or glass)
– Electric hand mixer or stand mixer with whisk attachment
– Rubber spatula
– Saucepan
– Heat-safe bowl (for melting chocolate)
– Fine mesh sieve (optional, for ensuring smoothness)
– Serving glasses or ramekins

Keep a digital kitchen scale on hand to weigh chocolate and cream for precision, as white chocolate can vary in sweetness and fat content.

Classic White Chocolate Mousse Recipe

This method combines egg yolks and whipped cream for an authentic, airy, and rich mousse.

Ingredients (Serves 4)

Ingredient	Amount
White baking chocolate	6 oz (170 g)
Heavy whipping cream	1 ½ cups (360 ml)
Large egg yolks	3
Granulated sugar	¼ cup (50 g)
Vanilla extract	½ tsp (optional)
Pinch of salt	As needed

Step-by-Step Instructions

1. Prep Work

Chill your mixing bowl and whisk in the freezer for 20–30 minutes. This step helps the cream whip faster and hold its shape.
Chop the white chocolate evenly so it melts without lumps.

2. Melt the White Chocolate

Set up a double boiler by placing a heat-safe bowl over a saucepan with a bit of simmering water—ensure the bowl doesn’t touch the water.
Add the chopped white chocolate. Stir gently until fully melted. Remove from the heat and let it cool for a minute.

3. Whisk Egg Yolks and Sugar

In another bowl, beat the egg yolks and sugar with a whisk until pale and creamy—about 2 minutes.
Slowly whisk in the melted white chocolate, mixing well to combine. This base should look smooth and glossy.

4. Whip the Cream

Pour 1 cup of heavy cream into the chilled bowl.
Beat with the electric mixer on medium speed until soft peaks form. Reserve the remaining ½ cup for folding in later.

5. Combine the Mixtures

Gently fold the whipped cream into the chocolate-egg base using a rubber spatula. Add one-third of the cream at first to lighten the mixture, then fold in the rest, trying not to deflate the cream. A slow and careful motion keeps the mousse airy.
Taste and add vanilla extract or a pinch of salt if desired.

6. Portion and Chill

Spoon the mousse into individual serving cups or ramekins.
Chill for at least 2 hours for the flavors to meld and for the texture to set. For a firmer mousse, refrigerate up to 4 hours.

Eggless White Chocolate Mousse Variation

If you prefer to skip the eggs, this variation still offers satisfying richness and a creamy finish.

Eggless Mousse Method

Warm the Cream: Gently heat 1 cup of heavy cream in a small saucepan until just hot but not boiling. Remove from heat.
Melt the White Chocolate: Add chopped white chocolate to the warmed cream. Stir until completely smooth. Let cool to room temperature, then refrigerate until just thickened—about an hour.
Whip and Fold: Whip another 1 cup of chilled cream in a separate bowl until soft peaks form. Gently fold the whipped cream into the cooled chocolate mixture.

Eggless mousse sets slightly softer and is lighter. Adjust sugar or add a splash of vanilla or citrus zest to taste.

Serving Ideas and Toppings

White chocolate mousse is versatile and pairs well with fresh or textured toppings. Try one or more:

Fresh berries: raspberries, strawberries, blueberries offer tart contrast.
Shaved dark or milk chocolate for a layered look.
Toasted chopped nuts—pistachios or almonds work well.
Crushed shortbread or meringue for crunch.
Swirls of fruit puree or coulis drizzled on top.

For a special occasion, serve the mousse in stemmed glasses, add a few mint leaves, or layer with a dollop of berry compote.

Tips and Troubleshooting

Don’t overheat the chocolate—Gently melt to avoid separating or scorching.
Whip cream to soft peaks only; over-whipped cream can turn grainy and deflate when folded.
Work quickly but gently folding in cream to preserve volume.
Salt can balance sweetness—just a pinch brightens flavor.
For a firmer set, refrigerate mousse for at least 4 hours before serving.

If your mousse is too loose, chill a bit longer or try folding in a little more whipped cream. Grainy mousse usually means the chocolate was too hot or the cream over-whipped.

Storing White Chocolate Mousse

White chocolate mousse keeps best under refrigeration.

Refrigerate: Cover with plastic wrap and store up to 4 days.
Freeze: Transfer to an airtight container and freeze for up to 2 months. When ready to serve, thaw in the refrigerator for several hours. Freezing slightly alters the texture but makes an enjoyable “frozen mousse.”

Always keep the mousse chilled until just before serving to preserve its delicate texture.

Frequently Asked Questions

Can I make mousse ahead?

Yes. Prep the mousse a day ahead and keep chilled. Add toppings just before serving.

Can I use white chocolate chips?

You can, but baking bars produce a smoother mousse. Chips often have stabilizers that resist melting.

Is raw egg safe in this recipe?

If you’re concerned, use pasteurized eggs. Alternatively, use the eggless version.