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Baked » Recipes » Chocolate

White Chocolate Mousse (Two Ingredients)

Published: Feb 8, 2021 · Modified: Jan 4, 2023 by Baked · This post may contain affiliate links · Leave a Comment

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White chocolate mousse is a rich dessert that will impress your sweetheart! It must chill before serving so leave yourself some time.

Jars of white chocolate mousse garnished with cacao nibs, raspberries, and dried rose petals on top.

Silky smooth white chocolate mousse is the perfect dessert to make for a romantic evening in! Though made with only two ingredients it tastes like pure luxury. Garnish the top with any pretty accoutrements you want to express your love!

We use a double boiler in this recipe. If you’re unfamiliar with a double boiler, it’s simply a method in which you set a heatproof vessel over a pot of gently simmering water. You’ll need a pot or bowl on top that fits snugly on top of the pot below on the stove. Also, you only need a maximum of 1-inch (2-½ cm) of water in the bottom pot to double boil. Despite the name, don’t boil the water! It should be kept at a low simmer in order to gently melt the chocolate and not burn the cream.

Jump to:
  • Ingredients
  • Method
  • Tips & Notes
  • Substitutions
  • Recipe

Close up overhead image of fresh raspberries.

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

Ingredients to make white chocolate mousse.

Method

Combine the white chocolate, and ¼ cup (125ml) of the whipping cream in a double boiler set over gently simmering water.

White chocolate and whipping cream in a double boiler on an induction burner.

Heat over low-medium, stirring often, until the mixture is melted, smooth, and creamy.

White chocolate and whipping cream heated together in a double boiler on an induction stove.

Remove the chocolate-cream mixture from the heat and let it cool to room temperature, about 30 minutes.

When the chocolate has cooled, whip the remaining cream with a hand or stand mixer in another bowl to soft peaks, about 3 to 4 minutes. Soft peaks means a dollop of cream turned upside down should hold a slight peak, yet droop a bit.

A hand using a hand mixer to whip cream in a large glass bowl.

Carefully fold about ¼ of the whipped cream into the cooled chocolate.

A hand folding whipped cream and melted white chocolate together in a large glass bowl.

Once well combined, add the remaining whipped cream, and gently fold until no streaks of cream or chocolate remain.

Spoon the white chocolate mousse into ramekins or small jars then place them in the fridge to chill for 2 to 3 hours. Garnish with fresh raspberries, cacao nibs, dried rose petals, or anything else you like before serving.

Jars of white chocolate mousse on a beige ceramic platter with fresh raspberries nearby.

Tips & Notes

White chocolate mousse is a great make-ahead dessert! Cover the individual jars and store them in the fridge for up to three days.

You don’t have to make this recipe as individual portions. You can also make one large bowl and serve it family-style after dinner.

Overhead image of jars of desserts garnished with cacao nibs, raspberries, and dried rose petals on top.

Substitutions

Use any chocolate you like in place of the white chocolate.

Jars of mousse garnished with cacao nibs, raspberries, and dried rose petals on top on a gold platter.

More White Chocolate Recipes

White Chocolate Blueberry Scones

Cranberry Pistachio Shortbread With White Chocolate

White Chocolate Cardamom Babka

Recipe

Jars of white chocolate mousse garnished with cacao nibs, raspberries, and dried rose petals on top.

White Chocolate Mousse

4.9 from 7 votes
Author: Sophie Mackenzie
Yield: 4
Prep Time 20 minutes mins
Cook Time 8 minutes mins
Chilling Time 3 hours hrs
Total Time 3 hours hrs 28 minutes mins
Print Recipe Pin Recipe Comments

Description

 

White chocolate mousse is a simple and rich dessert that’s sure to impress your sweetheart! It needs time to chill before serving so leave yourself some time.

Equipment

  • Double boiler
  • Wooden spoon
  • Spatula
  • Whisk
  • Hand or stand mixer
  • Measuring cups and spoons or a digital kitchen scale

Ingredients
 

  • 2 3.5 oz. bars white chocolate, chopped
  • 1-¼ cup whipping cream, divided

Instructions
 

  • Combine the white chocolate and ¼ cup (125ml) of the whipping cream in a double boiler set over gently simmering water.
  • Heat over low-medium, stirring often, until the mixture is melted, smooth, and creamy.
  • Remove the chocolate-cream mixture from the heat and let it cool to room temperature, about 30 minutes.
  • When the chocolate has cooled, whip the remaining cream with a hand or stand mixer to soft peaks, about 3 to 4 minutes. Soft peaks means a dollop of cream turned upside down should hold a slight peak, yet droop a bit.
  • Carefully fold about ¼ of the whipped cream into the cooled chocolate. Once well combined, add the remaining whipped cream, and gently fold together until no streaks of cream or chocolate remain.
  • Spoon the white chocolate mousse into ramekins or small jars then place them in the fridge to chill for 2 to 3 hours.
  • Garnish with fresh raspberries, cacao nibs, dried rose petals, or anything else you like before serving.

Notes

White chocolate mousse is a great make-ahead dessert! Cover the individual jars and store them in the fridge for up to three days.
You don’t have to make this recipe as individual portions. You can also make one large bowl and serve it family-style after dinner.

SUBSTITUTIONS

Use any chocolate you like in place of the white chocolate.

Nutrition

Serving: 1g | Calories: 320kcal | Carbohydrates: 30g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 27mg | Sodium: 49mg | Sugar: 30g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
« Chocolate Recipes for Valentine’s Day
Ruby Chocolate Chip Cookies »

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