Name: White Chocolate Mousse Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 6 h 15 min
Cuisine: French
Ingredients: 170 g White Chocolate (good quality, e.g., Callebaut or Lindt), finely chopped; 75 g Heavy cream (36% fat); 1 teaspoon Vanilla extract; 3 Egg yolks; Large pinch of salt; 3 g Gelatin powder; 2 tablespoons Cold water (for gelatin blooming); 3 Egg whites; 25 g Granulated sugar; Whipped Chantilly cream (use your Chantilly recipe); Chocolate shavings

Jump to Recipe·4 from 20 reviews

If you are a dessert lover and want to impress your friends and family with something silky, rich, and utterly luxurious, this White Chocolate Mousse Recipe is your new best friend in the kitchen. It’s a divine blend of smooth white chocolate, light whipped egg whites, and a touch of vanilla that melts effortlessly on your tongue, making every bite a heavenly experience. Despite sounding fancy, this recipe is surprisingly approachable, allowing you to create a melt-in-your-mouth mousse that’s perfect for any occasion from casual dinners to special celebrations.

Ingredients You’ll Need

The image shows four steps of making a yellow batter mixture on a white marbled surface. In the top left, a shiny metal double boiler holds a smooth yellow mixture being stirred with a pink spatula by a woman's hand. The top right shows a white bowl with more yellow liquid at the bottom, and a pink spatula above it holding a thick white fluffy substance ready to be added. The bottom left displays the yellow liquid being poured into a white bowl containing a white airy mixture. The bottom right shows the contents of the white bowl partially mixed, appearing pale yellow, with the pink spatula lifting some thick white foam. photo taken with an iphone --ar 4:5 --v 7

This White Chocolate Mousse Recipe relies on a handful of simple, high-quality ingredients that balance each other beautifully. Each component plays a crucial role in delivering that silky texture, luscious flavor, and elegant appearance.

White Chocolate (170 g): Choose a good quality brand like Callebaut or Lindt for the creamiest, richest mousse.
Heavy Cream (75 g, 36% fat): Adds smoothness and body, gently lifting the mousse’s texture.
Vanilla Extract (1 teaspoon): Brings warmth and aromatic depth enhancing the sweetness of the white chocolate.
Egg Yolks (3): Crucial for richness and that melt-in-your-mouth silky finish.
Large Pinch of Salt: Balances sweetness and intensifies flavors.
Gelatin Powder (3 g): Provides structure, helping the mousse set perfectly without heaviness.
Egg Whites (3): Whipped to airy perfection, they lighten the mousse for that classic fluffy texture.
Granulated Sugar (25 g): Sweetens the egg whites and stabilizes them when whipped.
Whipped Chantilly Cream: Optional topping that adds a luxurious finish, feel free to use your favorite chantilly recipe.
Chocolate Shavings: A delightful garnish adding texture and a little extra chocolatey crunch.

How to Make White Chocolate Mousse Recipe

Step 1: Melt the White Chocolate

Carefully chop your white chocolate into fine pieces for an even melt. Place it in a heat-proof bowl and semi-melt it in the microwave in short bursts, stirring regularly. This keeps the chocolate smooth and prevents burning, which is crucial since white chocolate is more delicate than dark or milk varieties.

Step 2: Warm the Heavy Cream

Heat the heavy cream over medium heat until it simmers gently—small bubbles will form around the edges, but don’t let it boil. This warming step ensures the chocolate will melt evenly and blend beautifully with the cream, setting the stage for that perfect mousse texture.

Step 3: Combine Cream and Chocolate

Pour the warm cream right over the chopped chocolate in your bowl. Let it sit quietly for about a minute to soften the chocolate, then stir slowly and gently using a rubber spatula until everything is melted and turns into a glossy, silky mixture. This is the luscious base of your mousse.

Step 4: Add Egg Yolks, Salt, and Vanilla

Separate your eggs carefully, making sure no yolk contaminates the whites for later use. Once your chocolate mixture is close to room temperature (not too hot or cold), whisk in the egg yolks one by one. Then add a large pinch of salt and your vanilla extract to intensify the flavor. This step enriches the mousse, adding complexity and creaminess.

Step 5: Bloom and Incorporate the Gelatin

Sprinkle the gelatin powder over 2 tablespoons of cold water and let it sit for 3 minutes until it thickens and jiggles. Warm it gently in the microwave just until it melts into a liquid—not too hot to avoid ruining the mousse’s silky texture. Fold this gelatin mixture into your chocolate base carefully to help the mousse set firm but velvety.

Step 6: Whip Egg Whites with Sugar

In a separate clean bowl, whisk the egg whites with granulated sugar until they form stiff, glossy peaks. This step is where your mousse gains its airy lift and fluffy lightness—so take your time and make sure the whites are perfectly whipped for best results.

Step 7: Fold Egg Whites into Chocolate Mixture

Gently fold the whipped egg whites into the chocolate mixture in batches. Use a rubber spatula and slow, intentional folding motions to keep as much air as possible trapped inside your mousse. The end result is a delicate, cloud-like texture that feels elegant with every spoonful.

Step 8: Chill and Set

Divide your mousse into serving glasses or bowls and refrigerate for at least 6 hours or overnight to set fully. This patience will reward you with a firm yet silky texture that holds its shape beautifully without being heavy or dense.

How to Serve White Chocolate Mousse Recipe

A clear glass filled with a creamy, light beige milkshake-like drink, topped with a large swirl of white whipped cream with visible smooth, soft folds and subtle texture. The glass sits on two stacked round black slate coasters with small white chocolate flakes scattered around the base. The background and surface are white marble, softly blurred, with two additional glasses of the same drink and whipped cream visible out of focus in the distance. White chocolate chips and a spoon are placed nearby on the surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this White Chocolate Mousse Recipe, top it with a dollop of softly whipped Chantilly cream for extra richness. Add a sprinkle of delicate chocolate shavings or curls for a lovely textural contrast and visual appeal. If you want an extra burst of freshness, a few fresh berries or a sprig of mint will brighten every bite.

Side Dishes

This mousse pairs wonderfully with light, fresh accompaniments. Consider serving alongside a mixed berry compote or a crisp fruit salad to balance the creamy sweetness with bright, tangy notes. Crunchy biscotti or almond tuile cookies also complement the smooth texture and add a delightful crunch.

Creative Ways to Present

For a wow factor, serve the mousse in elegant glasses or edible chocolate cups. Layer it with crushed cookies or fruit for a parfait-style dessert. You can even pipe the mousse for a professional touch or use it as a filling in layered cakes and tarts to impress guests with a sophisticated dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

Store any leftover mousse in an airtight container in the refrigerator. It will keep well for up to 3 days, maintaining its smooth texture and flavor. Avoid covering it too tightly directly on the surface to preserve the mousse’s delicate appearance and prevent condensation buildup.

Freezing

Freezing this White Chocolate Mousse Recipe is possible but not usually recommended as it can affect the texture upon thawing. If you do freeze it, place it in a sealed container and thaw overnight in the refrigerator to minimize texture changes. Expect a slightly different mouthfeel but still delicious.

Reheating

Since mousse is best enjoyed cold and fresh, reheating is generally not advised. If you want a slightly softer mousse, let it sit at room temperature for 10-15 minutes before serving. This gentle warming enhances the flavor without compromising texture.

FAQs

Can I use white chocolate chips instead of a chocolate bar?

Yes, you can use white chocolate chips, but bars tend to melt more evenly and smoothly. Choose high-quality chips to ensure a creamy mousse.

Is gelatin necessary in this White Chocolate Mousse Recipe?

Gelatin helps the mousse hold its shape and sets it beautifully without heaviness. You can omit it, but the texture will be looser and less stable.

Can I substitute the heavy cream for a non-dairy option?

For best results, use heavy cream because it whips and behaves predictably. Non-dairy options like coconut cream can work but will alter the flavor and texture.

How long does it take for the mousse to set?

At least 6 hours in the refrigerator is needed for the mousse to fully set, but overnight chilling is ideal for the best texture.

Is it safe to use raw eggs in this recipe?

This recipe uses raw eggs, so ensure you use fresh, high-quality eggs from a trusted source. Alternatively, you can opt for pasteurized eggs to minimize risk.

Final Thoughts

This White Chocolate Mousse Recipe is a true celebration of simplicity meeting elegance. Once you try it, you’ll find yourself turning to it again and again whenever you want a dessert that feels indulgent yet light. Dive into the silky, sweet, and fluffy goodness and share it with those you love — it’s bound to become a favorite for years to come!