White chocolate mousse is a rich dessert that will impress your sweetheart! It must chill before serving so leave yourself some time.
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.
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
Method
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 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.
Carefully fold about ¼ of the whipped cream into the cooled chocolate.
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.
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.
Substitutions
Use any chocolate you like in place of the white chocolate.
More White Chocolate Recipes
White Chocolate Blueberry Scones
Cranberry Pistachio Shortbread With White Chocolate
White Chocolate Cardamom Babka
Recipe
White Chocolate Mousse
Description
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.
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