Super easy, sweet and creamy White Chocolate Mousse made with only two ingredients.
Oh no, that is not a typo. You read it right – TWO Ingredient White Chocolate Mousse. Do you know what this means? It means that at any time, on any given day, we can whip up the creamiest, dreamiest chocolate mousse with minimal effort. Get out your stretch pants, we’re going to be eating a lot of mousse. 😉
White Chocolate Mousse
- White Chocolate Chips
- Heavy Cream
That’s it!
With Valentine’s Day approaching maybe you need an easy but elegant dessert for your sweetie? This is it! This recipe makes 2 servings, which is perfect for a romantic night in. You can easily double it if you need more. These two servings were split between my husband, kids, and I, and we were all left wanting more.
In addition to eating this mousse as is, I also use it in my Raspberry White Chocolate Trifle. If you need dessert for a crowd, this trifle is the way to go!
This recipe comes from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful.
It is one of my favorite cookbooks, and it is loaded with gems like this simple chocolate mousse. I was a little skeptical. Can two ingredients really taste that good? YES! The answer is YES! This mousse is so smooth and creamy that it practically melts in your mouth. To balance the richness I served it with fresh berries and it was the perfect combination.
NEVER MISS A RECIPE! SUBSCRIBE to my free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM
Two Ingredient White Chocolate Mousse
Ingredients
- 1/2 cup good quality white chocolate chips or chopped white chocolate I use Guittard or Ghirardelli
- 1/2 cup plus 1/3 cup chilled heavy whipping cream divided
- Fresh berries for serving
Instructions
- Place white chocolate chips and 1/3 cup heavy cream in a small saucepan over low heat. Stir until the chocolate has melted and the mixture is completely smooth. Transfer to a medium sized bowl. Allow to sit at room temperature until the mixture has cooled and thickened slightly, stirring occasionally, about 20-30 minutes (the mixture should not be warm at all).
- In a separate bowl, using a hand mixer or stand mixer, beat 1/2 cup heavy cream until stiff peaks form. Using a rubber spatula, fold the whipped cream into the chocolate mixture. The mixture should be completely smooth and creamy. Cover and chill for at least 2 hours. Serve with fresh berries.
allie @ Through Her Looking Glass says
Dear Allison, what a gorgeous and simple dessert! Would love to try this. The berries just pop on that white chocolate mousse! Creamy and delicious, the perfect sweet treat for Valentine’s Day!
Celebrating Sweets says
Thanks, Allie!
Beth says
Oh so dreamy, I gotta make this with milk chocolate!!
Celebrating Sweets says
I’ve been thinking of doing the same thing! 🙂
Mark says
The perfect recipe for me, quick and simple and very delicious. I have made something similar before, but I will try this exact recipe and let you know how it goes. Thanks for sharing.
Celebrating Sweets says
I hope you like it, Mark! Thanks for stopping by.
Amy says
Wow. How decadent yet super simple! I will *have* to try this! 🙂
And your photography is G-O-R-G-E-O-U-S! What camera do you use?
Celebrating Sweets says
Thank you, Amy! You’re so kind! 🙂 I use a Canon Rebel T3i with a 50mm 1.8 lens.
Amy says
Thanks! I think I’m in need of a new camera 😉 Oh – if you don’t mind me asking, who did your darling logo?
Celebrating Sweets says
My logo was done by Julie at Blogger Boutique. She’s great!
Amy says
Thanks! I’m going to check her page out! 🙂
Vii says
HI Amy. I wanted to ask if this recipe will work with white compound chocolate? Because I had recently bought a good amount of white compound chocolate and I was wondering if I told would work the same. Also, can I add orange zest in the mousse itself to get an orang-ey flavour? Also can you please tell me approximately the measurements of the ingredients in grams because I really want it to be perfect as I’m making it for my grandmas birthday party!
Celebrating Sweets says
I have never worked with compound chocolate, so I am not sure. The orange zest would be a great addition. I do not have gram measurements. Sorry!
Sally says
What is the 1/3 listed with the cream? Do you use 1/2 c plus 1/3? Sorry but directions don’t seem complete
Celebrating Sweets says
Sorry for any confusion. It is 1/2 cup AND 1/3 cup cream. The 1/2 cup is used in one part of the recipe and the 1/3 cup in another. Enjoy!