This sweet and creamy White Chocolate Mousse is so easy you won’t believe it! Made with only two ingredients and three simple steps, you’ll come back to this recipe again and again.
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, there’s going to be a lot of chocolate mousse in our future.
Looking for an elegant dessert for Valentine’s Day? Need a quick and easy dessert for a dinner party? Or maybe you’re looking for the perfect addition to a cake or trifle? This White Chocolate Mousse is here to save the day!
Ever felt intimidated by traditional mousse recipes? Me too. This easy version is incredibly easy, even a non-baker can do it. I promise!
You might also like our Berry Brûlée.
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Ingredients needed
- Good quality white baking chips
- Heavy cream
Notes: Be sure to use white baking chips that have a nice well rounded flavor. Ghirardelli and Guittard are our two favorites.
Recipe overview
- Start by melting the white chocolate chips along with some of the cup of heavy cream. Do this in a saucepan over medium-low heat, stirring frequently. Once melted, transfer to a bowl to cool to room temperature.
2. While the chocolate is cooling, use a had mixer or stand mixer to beat remaining whipped cream until stiff peaks form. Transfer the whipped cream to the refrigerator while you wait for the chocolate to cool.
3. Fold the whipped cream into the cooled white chocolate mixture. Scoop the mousse into individual dishes (it will be soft at this point) and refrigerate for at least 4 hours. It will thicken as it cools.
Recipe tips
This recipe requires quite a bit of chilling time, so plan accordingly. The melted chocolate will need 20-30 minutes to cool to room temperature (don’t rush this). The mousse will need several hours to chill and firm up in the refrigerator.
Heavy cream should be really cold, straight from the fridge. This will help it whip better.
When whipping the heavy cream, beat it until stiff peaks form. If you hold your beater attachment upright the whipped cream should hold its shape. Be careful not to overbeat it, it might start to look grainy/curdled.
How to fold whipped cream into melted chocolate: Folding is a lifting and scooping motion that incorporates batters while maintaining an airy quality. Use a large rubber/silicone spatula to cut through the center of the batter. Bring some batter up from the bottom and flip it over. Repeat scraping down the side of the bowl, into the center, flipping, and repeating.
Prefer regular chocolate? Try our Chocolate Mousse.
Serving suggestions
This mousse is quite sweet so I like to balance the sweetness by serving it with fresh berries and/or a sprinkling of shaved bittersweet chocolate. You can also top it with whipped cream, if desired.
In addition to enjoying this dessert as-is, it is also delicious in a cake, cupcakes, or a trifle. We love it in our Raspberry White Chocolate Trifle.
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Recipe
Two Ingredient White Chocolate Mousse
Ingredients
- ½ cup good quality white baking chips, I use Guittard or Ghirardelli
- ⅓ cup heavy whipping cream, for melting with chocolate
- ½ cup chilled heavy whipping cream, for whipping
Instructions
- Place white chocolate chips and ⅓ 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, 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 fitted with the whisk attachment, beat ½ cup heavy cream until stiff peaks form.
- Using a rubber spatula, fold* the whipped cream into the cooled white chocolate mixture. The mixture should be completely smooth and creamy. Transfer to individual serving dishes, cover and chill for at least 4 hours. Serve with fresh berries, shaved chocolate, and/or whipped cream.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
allie @ Through Her Looking Glass
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
Thanks, Allie!
Hallie
Can this be made ahead? I’m hosting a baby shower would blue food coloring be added?
Allison
You can make it up to one day ahead. I’m not sure how the blue food coloring will look mixed in with the melted white chocolate. I would suggest garnishing with something blue rather than trying to turn the mousse blue.
Beth
Oh so dreamy, I gotta make this with milk chocolate!!
Celebrating Sweets
I’ve been thinking of doing the same thing! 🙂
Mark
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
I hope you like it, Mark! Thanks for stopping by.
Amy
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
Thank you, Amy! You’re so kind! 🙂 I use a Canon Rebel T3i with a 50mm 1.8 lens.
Amy
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
My logo was done by Julie at Blogger Boutique. She’s great!
Amy
Thanks! I’m going to check her page out! 🙂
Vii
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
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
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
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!
maddie
is this stable/thick enough to put in a yule log as a filling?
Allison
Probably not quite thick enough.
wilhelmina
Loved this recipe! It was easy to make and turned out smooth and delicious! I plan on making another batch for Valentine’s Day!
William
This was delicious. I used raspberries.
Allison
Glad you enjoyed it! Thanks for stopping by. 🙂