White Chocolate Mousse Recipe
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Two Ingredient White Chocolate Mousse
Reasons Why You Will Love My White Chocolate Mousse
- With just a few ingredients, you can whip up my White Chocolate Mousse in no time.
- The fluffy, lightly whipped texture makes such a smooth dessert you won’t want to stop eating it until it’s all gone.
- It’s the perfect make-ahead dessert.
- It is so versatile that you can make many mousse variations, plus use the mousse as an ingredient in other desserts.
Ingredient Notes
- Unsalted butter: I like to melt a little butter with the white chocolate to make it smooth.
- White chocolate: Make sure you use high quality white chocolate and not chocolate chips. And be sure it’s cooking chocolate, and not eating chocolate. You can find it in the baking isle.
- Heavy cream: it is important to have a high fat content in the heavy cream you are whipping. A lower fat content will produce a watery mousse. Make sure you are using heavy whipping cream with at least 35% fat content.
- Egg whites: You’ll beat the egg whites until firm peaks are achieved. Firm peaks are like “medium” peaks. Not soft, not stiff, but just that sweet spot in the middle. Make sure when you separate the white from the yolk you do not get any yolk in the egg white. If you do, you will have a difficult time getting the white to whip up into the meringue.
- Egg yolks: I like to separate my egg yolks and egg whites when the eggs are cold from the fridge, but then leave them out at room temperature because it’s easier to introduce air into the eggs at room temperature.
- Granulated sugar: To get the absolute best sweetness to the mousse I like to add just ⅓ cup of sugar and it also helps with aeration.
Tips and Variations
- The secret to whipping the cream is the stiff peaks. They will give a full texture to your mousse.
- It only takes seconds for whipping cream to go from smooth and creamy to grainy and broken. Pay attention to your whipping time and do not over whip.
- Swap the white chocolate with semi-sweet or bittersweet chocolate for a chocolate mousse variation!
- Use a spatula when folding the whipped cream into the chocolate, butter and egg yolk. Folding will keep you from mixing in the cream, which will ruin the texture. By using a spatula it will keep you from making streaks in the mousse.
- Melting white chocolate can be simple, or you can just make a mess. If you’re using a stove, the key is to use low heat so the chocolate doesn’t seize. The microwave works just fine, heating in 20 or 30 second intervals and stirring in between. Reference the video and photos for extra guidance if you need. You should have a creamy chocolate to easily fold your eggs whites and whipped cream into.
- Make sure the cream you are using is fresh, and it is chilled before whipping. Quality ingredients will produce a quality mousse.
- Room temperature (68°F to 72°F) egg whites will whip up faster but cold eggs are easier to separate. The best practice is to separate the egg yolks and whites while they are cold, and them place the whites and yolks in small containers to allow them to come to room temperature before adding to the recipe.
FAQs for White Chocolate Mousse Recipe
1. What does one need to make white chocolate mousse?
You will need some white chocolate, heavy cream, egg whites, sugar and, of course, a bit of vanilla extract. Optional ingredients might include adding a little gelatin to stabilize or perhaps a pinch of salt for more flavor.
2. Do I have to use a bar chocolate, or can I just use chocolate chips?
You can use white chocolate chips; however, look for high-quality chocolate chips.
3. Do I have to use raw eggs?
Some old recipes contain raw egg whites. For those reasons of food safety, you have a couple of options: use pasteurized egg whites or substitute with whipped cream for the safer version.
4. How do I melt the white chocolate?
Melt the chocolate gently in a double boiler or microwave in short increments, stirring constantly to not burn it.
5. How do I make perfect whipped cream?
Chill the bowl and beaters, use cold heavy cream, and whip until soft peaks form for a light, airy texture.
6. Can I prepare this mousse ahead of time?
Yes! White chocolate mousse can be prepared a day in advance. Just cover the mousse and refrigerate it until you are ready to serve it.
7. How long will the mousse last in the fridge?
It tastes best in 2-3 days, but afterward its texture can get a little weird.
8. Can I add flavorings to the mousse?
Absolutely! Add orange zest, almond extract, or espresso to perk it up!
9. How should I serve the white chocolate mousse?
In individual serving glasses garnished with fresh berries, whipped cream, or shaved chocolate – it’s gorgeous!
10. Is there any way to make this mousse dairy-free?
You can also convert this to a dairy-free version using dairy-free white chocolate and coconut cream instead of heavy cream.
11. What can I do if my mousse does not set?
If your mousse is too runny, you may need to whip the cream more or add a stabilizer, such as gelatin, the next time around.
Ingredients
- 1 ½ cups heavy cream, cold and divided
- 1 cup white chocolate chips
Instructions
- Put the heavy cream into a microwave-safe bowl. Heat ½ cup for about 50 seconds or according to the strength of your microwave.
Add the white chocolate chips to the warm cream and stir them for 1-2 minutes until fully melted then set it aside to cool.In a second medium bowl, reserve the remaining 1 cup of heavy cream. Using a hand-held or stand mixer whip the cream until it forms soft peaks, and further whip until stiff peaks form.Toss half of whipped cream with the white chocolate mixture using big spatula, folding gently. Add the remaining whipped cream, taking care with handling the mixture until well incorporated.Fill the mixture into 4 ramekins or cocktail glasses (lowball glasses work well, too). Chill in the refrigerator at least 1 hour, up to overnight, until serving time.
Serve: Top each portion with a dollop of whipped cream or Cool Whip and sprinkle with white chocolate shavings. Serve and enjoy!
