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2 Ingredient White Chocolate Mousse

September 3, 2015

Creamy and light white chocolate mousse made easy with only 2 ingredients.

Creamy and light white chocolate mousse made easy with only 2 ingredients! | prettysimplesweet.com

As much as I love to impress my guests with complicated, show-stopping sweets, the reality is that I don’t always have the time (or motivation) for it. Getting too lazy to bake something fancy seems to be my most common excuse, and those are the times when desserts like these save me.

5-minute preparation plus chilling time. Although quick to make, you should plan ahead and keep in mind that this mousse needs some chilling time. After melting the chocolate with the cream, let the mixture sit until it reaches room temperature, which should take around 15-20 minutes. Then, when the mousse is ready, it should be refrigerated for at least 2 hours, until firm.

This mousse is egg-free. A “real” mousse may include eggs in the recipe, but since they’re used raw, I usually tend to avoid them. This only makes the recipe easier for you, though!

The recipe is made from only 2 ingredients: white chocolate and heavy cream. This means the texture is creamy, light, and airy, but thanks to the chocolate, it’s still denser and firmer than whipped cream.

The chocolate to cream ratio varies greatly between different recipes.

Some suggest adding much more chocolate than I do. You can add more chocolate if you like, but I love this ratio because there’s plenty of white chocolate flavor yet the mousse isn’t too dense or heavy.

To spice things up you can add lemon zest from ½ of a small lemon or a tablespoon of a fruity liqueur such as Grand Marnier to the cream before whipping. You can also add 1-2 tablespoons of instant vanilla pudding mix to the cream to stabilize it slightly. When it’s done, you can top the mousse with delicious fresh strawberries or raspberries, berry sauce, or grated chocolate.

Note that this mousse becomes softer once it reaches room temperature. It should be served in cups, and is not suitable for cakes that should hold their shape.

Creamy and light white chocolate mousse made easy with only 2 ingredients! | prettysimplesweet.com

4 from 2 votes
Creamy and light white chocolate mousse made easy with only 2 ingredients! | prettysimplesweet.com
2-Ingredient White Chocolate Mousse
YIELD: 6 servings (about 1/2 cup each)
Creamy and light white chocolate mousse made easy with only 2 ingredients.

  • 6 oz/170 g white chocolate , coarsely chopped
  • 1 1/2 cups (360 ml) heavy cream, cold
  1. Place white chocolate in a large heat-proof bowl. Add 1/3 cup heavy cream and microwave until melted and smooth. Heat gently in 20-30 second intervals, stirring in between. Allow to cool on the counter for 20 minutes or until the mixture reaches room temperature.
  2. In the bowl of an electric mixer fitted with the whisk attachment, whisk the rest of the heavy cream until soft peaks form. Add 2 tablespoons whipped cream to the white chocolate mixture and whisk by hand until smooth. Add half of the remaining whipped cream and fold gently until combined. Add the remaining whipped cream and fold until combined and smooth.
  3. Divide the mousse between 6 individual cups. For exactly 6 servings, each should measure 1/2 cup/120 ml. Chill the mousse for at least 2 hours, until set.
  4. If desired, garnish with fresh berries, berry sauce, or grated chocolate.
  5. Store mousse in the fridge, covered with plastic wrap, for up to 3 days.


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  • Reply
    Kanak Hagjer
    September 5, 2015 at 12:16 am

    Hello Shiran, this looks so tempting! I came across your eggless chocolate mousse when I searched for mousse recipes. Made it yesterday and it turned out really well. Would love to try out more from your site. Your recipes are simply wonderful!

    • Reply
      September 6, 2015 at 4:11 am

      Thank you so much for your sweet comment, Kanak! I hope you’ll enjoy the other recipes as well! 🙂

  • Reply
    Jess @ whatjessicabakednext
    September 6, 2015 at 4:48 am

    Wow, another absolutely stunning dessert, Shiran! Love your Nutella mousse recipe as well – I’ve actually made it, and it is divine, my guests loved it! 🙂 Definitely excited to try this white chocolate version!

    • Reply
      September 6, 2015 at 7:05 am

      I’m so glad to hear that! Thank you so much! 🙂

  • Reply
    September 7, 2015 at 1:15 pm

    I made this Shiran last night and it was ridiculously tasty! I am looking forward to make a lot of your recipes? Do you have any smoothie recipes?

  • Reply
    September 8, 2015 at 4:19 am

    שתדעי לך שאני מתה על שוקולד לבן, והמוס הזה מעלף ברמות!!
    הוא פשוט להכנה אבל אני יודעת גם שהוא מאדדדדדדדדדד טעים
    והתמונות שלך מעלפות!!

    • Reply
      September 9, 2015 at 10:42 am

      Thank you so much! 🙂

  • Reply
    Too sweet and solid chunks break off
    February 13, 2016 at 5:46 pm

    This recipe did not work out well for me. The solution is way too sweet, and even though it came out solid cold, when I went to dig in, it was too solid, and would break apart into small chunks when spooned. Can you recommend a revision to this recipe that would fix these problems?

    • Reply
      February 15, 2016 at 6:16 am

      Regarding sweetness, there’s no added sugar in the recipe, so if you want it less sweet you can reduce the amount of white chocolate (although the texture would be different if reducing too much of it). The flavor should be similar to white chocolate ganache, which is sweet, but not overly sweet. If the mousse broke apart, the cream was whipped for too long. Make sure you whisk it only until soft peaks form. You can read more about it here.

  • Reply
    September 14, 2017 at 9:03 am

    Can’t wait to try this, looks great. Can the same recipe be used for milk chocolate and dark chocolate? I’d like to make a layered version in cups.

    • Reply
      September 24, 2017 at 9:32 am

      Hi Tina, yes it should work, but for dark chocolate, you might need to add more whipped cream until desired consistency, so that the mousse would be light, and not too firm.

  • Reply
    February 23, 2018 at 8:29 pm

    Do you have to add the whip cream to make it more as a mousse? I actually thought it was only two ingredients

    • Reply
      February 25, 2018 at 6:19 am

      Hi Cindy, the cream has to be whipped to get that mousse consistency.

  • Reply
    December 4, 2018 at 7:07 am

    Hi do you think the recipe would work if I double it? I want to make this for a crowd of about 20 people (I’ll be using small disposable pedestal cups to serve it). Thanks!

    • Reply
      December 7, 2018 at 1:05 pm

      It would work, just make sure your mixer bowl is large enough for the whipped cream.

  • Reply
    March 3, 2020 at 1:56 am

    The taste and texture of this is good for such a quick simple recipe, although like you say it does soften quickly once it comes out of the fridge. I added about 1/2 teaspoon of ground cardamom to the melted chocolate (the flavour goes great with white chocolate) and topped with a passionfruit sauce.

  • Reply
    October 23, 2021 at 5:52 pm

    Hello 🙂
    Is heavy cream the same as heavy whipping cream?
    Also, when it says whipped cream does it mean that it is the heavy cream but whipped or just regular whipped cream?

    • Reply
      Talia @ Pretty. Simple. Sweet.
      October 24, 2021 at 2:09 am

      Hi Kristina, heavy cream has a slightly higher fat content than heavy whipping cream but you can use either for this recipe. This recipe calls for 1/3 of the cream to be heated with the chocolate until melted and then the rest gets whipped into whipped cream. When folded together, the whipped cream is what gives this mousse its light and fluffy texture.

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