This creamy and light white chocolate mousse is made with only two ingredients. This mousse is super simple to make and can be dressed up with berries, chocolate sauce, or whipped cream!
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 to prepare them. Those are the times when easy-to-prep desserts like this ultra creamy white chocolate mousse, no-bake cheesecake, and Nutella peanut butter bites save me.
What I love about this white chocolate mousse (besides how good it tastes) is the fact that it takes 5 minutes to prepare and is egg-free! It’s beautifully airy with amazing white chocolate flavor.
How to make white chocolate mousse
Get ready for thee simplest recipe of your life! Keep in mind that this mousse becomes softer once it reaches room temperature. It should be served in cups, and is not suitable as a cakes filling that needs to hold its shape.
- Start by melting the white chocolate and heavy cream. Microwave the white chocolate with 1/3 of the heavy cream in 30-second intervals, mixing between each until melted.
- Whip the rest of the cream to soft peaks.
- Combine with the white chocolate. 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.
- Portion and chill. Portion the mousse into individual glasses and chill for at least 2 hours to set.
Note: This recipe makes six 1/2-cup servings of mousse, but feel free to portion however you like! If you want more white chocolate mousse than this recipe makes, feel free to double it.
Garnishing white chocolate mousse
This mousse tastes amazing on its own, but feel free to garnish it to really dress it up. Here are some of my favorite toppings:
- Chocolate ganache
- Lemon curd
- Berry compote
- Whipped cream
- White chocolate shavings or white chocolate chips
- Fresh berries
Tips for making white chocolate mousse
- Use good quality white chocolate. The better quality chocolate you use, the better your mousse will taste.
- Let the mousse chill for at least 2 hours. While the mousse takes very little time to prepare, it does need to chill for 2 hours to completely set, so be sure to plan accordingly.
- Want more white chocolate flavor? Feel free to add more white chocolate to this recipe. I love the ratio here because for me, it’s the perfect balance of light and fluffy with white chocolate flavor. But you can add 1-2 extra ounces of white chocolate if you want to amp up the flavor.
- Add lemon zest or liqueur. 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.
More of my favorite no-bake recipes
- Two-Ingredient Nutella Mousse: Another rich and creamy mousse that takes 5 minutes to prepare.
- Chocolate Peanut Butter Bars: Crunchy and chocolatey and full of flavor.
- No-Bake Cookies: Made with oats, creamy peanut butter, and dark chocolate.
- Individual Biscoff Cheesecakes: For those with a serious sweet tooth! This is one of my all-time favorite desserts.
Creamy and light, this egg-free white chocolate mousse is made with only two ingredients!
- 6 oz/170 g white chocolate , coarsely chopped
- 1 1/2 cups (360 ml) heavy cream, cold
- Fresh berries for garnish, optional**
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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.
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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.
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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.
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If desired, garnish with fresh berries, berry sauce, or grated chocolate.
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Store mousse in the fridge, covered with plastic wrap, for up to 3 days.
**Garnishing white chocolate mousse
These are some of my other favorite garnishes for this recipe:
19 Comments
Kanak Hagjer
September 5, 2015 at 12:16 amHello 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!
Shiran
September 6, 2015 at 4:11 amThank you so much for your sweet comment, Kanak! I hope you’ll enjoy the other recipes as well! 🙂
Jess @ whatjessicabakednext
September 6, 2015 at 4:48 amWow, 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!
Shiran
September 6, 2015 at 7:05 amI’m so glad to hear that! Thank you so much! 🙂
Peter
September 7, 2015 at 1:15 pmI 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?
Shiran
September 9, 2015 at 10:46 amThank you so much Peter! I’m so glad you liked it! I currently have 3 smoothie recipes on the blog: tropical green smoothie, healthy chocolate peanut butter smoothie, and white chocolate mango smoothie.
Winnie
September 8, 2015 at 4:19 amוואוווווווווווווווווווווווו
שתדעי לך שאני מתה על שוקולד לבן, והמוס הזה מעלף ברמות!!
הוא פשוט להכנה אבל אני יודעת גם שהוא מאדדדדדדדדדד טעים
והתמונות שלך מעלפות!!
Shiran
September 9, 2015 at 10:42 amThank you so much! 🙂
Too sweet and solid chunks break off
February 13, 2016 at 5:46 pmThis 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?
Shiran
February 15, 2016 at 6:16 amRegarding 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.
Tina
September 14, 2017 at 9:03 amCan’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.
Shiran
September 24, 2017 at 9:32 amHi 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.
Cindy
February 23, 2018 at 8:29 pmDo you have to add the whip cream to make it more as a mousse? I actually thought it was only two ingredients
Shiran
February 25, 2018 at 6:19 amHi Cindy, the cream has to be whipped to get that mousse consistency.
Duleesha
December 4, 2018 at 7:07 amHi 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!
Shiran
December 7, 2018 at 1:05 pmIt would work, just make sure your mixer bowl is large enough for the whipped cream.
Susannah
March 3, 2020 at 1:56 amThe 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.
Kristina
October 23, 2021 at 5:52 pmHello 🙂
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?
Talia @ Pretty. Simple. Sweet.
October 24, 2021 at 2:09 amHi 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.