Creamy and light white chocolate mousse made easy with only 2 ingredients.
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.
- 6 oz/170 g white chocolate, coarsely chopped
- 1½ cups (360 ml) heavy cream, cold
- Place white chocolate in a large heat-proof bowl. Add ⅓ 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.
- 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.
- Divide the mousse between 6 individual cups. For exactly 6 servings, each should measure ½ cup/120 ml. Chill the mousse for at least 2 hours, until set.
- If desired, garnish with fresh berries, berry sauce, or grated chocolate.
- Store mousse in the fridge, covered with plastic wrap, for up to 3 days.
16 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.