Two-Ingredient White Chocolate Mousse

This two-ingredient white chocolate mousse transforms simple ingredients into a luxurious dessert that feels like it came from a high-end restaurant. The silky texture and delicate white chocolate flavor create an impressive finale to any meal without requiring advanced pastry skills.

I first made this mousse for a last-minute dinner party when I realized I had forgotten to plan dessert. The guests were so impressed they thought I had spent hours in the kitchen, when in reality I had whipped it up during their pre-dinner drinks.

Ingredients

• White chocolate: 6 oz/170g high-quality white chocolate is essential as it provides the primary flavor
• Heavy cream: 1½ cups (360 ml) cold cream creates the light fluffy texture and richness
• Optional: fresh berries or other garnishes add color contrast and complementary flavors

Choose a premium white chocolate with cocoa butter listed in the ingredients for the smoothest texture and best flavor. Avoid white chocolate chips as they contain stabilizers that can affect the final texture.

Step-by-Step Instructions

Prepare the chocolate base:

Combine the white chocolate with ⅓ cup of the heavy cream in a large heatproof bowl. Microwave in short 20-30 second bursts, stirring between each interval until completely smooth and well combined. The gentle heating prevents the chocolate from seizing or becoming grainy. Allow this mixture to cool at room temperature for about 20 minutes until it no longer feels warm to the touch.

Whip the cream:

Pour the remaining cold heavy cream into the bowl of an electric mixer with the whisk attachment. Whip until soft peaks form when you lift the whisk. The cream should hold its shape but still have a slightly soft, billowy texture. Be careful not to overwhip as this can make the mousse grainy instead of silky smooth.

Combine the mixtures:

First add 2 tablespoons of the whipped cream to the cooled white chocolate and whisk vigorously by hand. This lightens the chocolate mixture and makes it easier to fold in the remaining cream. Next, add half the remaining whipped cream and fold gently using a spatula with a cutting and folding motion to preserve the air bubbles. Then fold in the final portion of whipped cream until just combined and no white streaks remain.

Portion and chill:

Divide the mousse evenly between six individual serving dishes, about ½ cup per portion. Refrigerate for a minimum of 2 hours or until completely set. The chilling time allows the mousse to firm up to the perfect consistency and for the flavors to fully develop.

Pin it

My favorite thing about this mousse is how it reminds me of the first time I visited Paris and discovered proper French desserts. The simplicity of excellent ingredients transformed into something magical is exactly what good French cooking is all about. When my daughter tried it for the first time, her eyes widened and she declared it was like eating a cloud.

Storage Tips

This delicate mousse will keep beautifully in the refrigerator for up to three days when covered properly with plastic wrap. The texture actually improves after the first 24 hours as the flavors meld together. For the best presentation, add any fresh fruit garnishes just before serving rather than during storage to prevent them from weeping into the mousse.

Flavor Variations

While perfect in its pure form, this versatile base welcomes thoughtful additions. Try folding in a teaspoon of orange zest or a tablespoon of Grand Marnier for a sophisticated citrus note. For chocolate lovers, add a thin layer of dark chocolate ganache on top for beautiful contrast. During holiday seasons, consider incorporating a drop of peppermint extract and crushed candy canes as a festive garnish.

Troubleshooting

The most common issue when making this mousse is temperature management. If your white chocolate mixture is too warm when you fold in the whipped cream, the mousse will deflate and become runny. Conversely, if the chocolate cools too much, it can solidify and create small lumps in your mousse. The perfect cooling time is about 20 minutes at room temperature, but this varies based on kitchen conditions. Test by touching the bowl if it feels barely warm or cool to the touch, it’s ready.

Serving Suggestions

Beyond the suggested berries, this mousse pairs wonderfully with a variety of accompaniments. Serve with crisp butter cookies for textural contrast, or layer with crushed amaretti cookies for an elegant parfait. For special occasions, present the mousse in champagne coupes with a sprinkle of edible gold dust. During summer months, I love serving it alongside grilled peaches or nectarines for a sophisticated yet simple dessert.

Pin it

Frequently Asked Questions

→ Can I use milk or dark chocolate instead of white chocolate?

Yes, you can substitute white chocolate with milk or dark chocolate. However, the flavor profile and sweetness will vary.

→ How should I melt the white chocolate?

Melt the white chocolate with a small portion of cream in a microwave using short intervals, stirring often, until smooth.

→ How long should the mousse chill before serving?

Chill the mousse for at least 2 hours to allow it to set properly before serving.

→ What garnishes pair well with the mousse?

Fresh berries, berry compote, chocolate ganache, whipped cream, or grated chocolate make great garnishes for this mousse.

→ Can I make the mousse ahead of time?

Yes, you can prepare the mousse up to 3 days in advance. Store it in the refrigerator covered with plastic wrap.