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.

White chocolate mousse topped with whipped cream and chocolate shavings.

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!

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.

White chocolate chips and heavy cream in a saucepan.

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.

Heavy cream being poured into a mixing bowl.

Whipped cream in a stainless steel bowl.

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.

White chocolate mousse in a glass bowl with a rubber spatula.

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

Super easy, sweet, and creamy white chocolate mousse made with only two ingredients.

4.89 from 9 votes

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 5

Chill time: 4 30

Total Time: 4 50

Servings: -3 (recipe can be doubled)

Calories: 390kcal

Author: Allison Mattina

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

*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.