Creamy White Chocolate Mousse
Ingredients
200g high-quality white chocolate, finely chopped
1 cup heavy whipping cream, cold
1 teaspoon pure vanilla extract
2 tablespoons sugar (optional, depending on sweetness)
1/3 cup whole milk or heavy cream (to melt the chocolate)
1 pinch of salt
Optional toppings: whipped cream, white chocolate shavings, raspberries, strawberries, crushed biscuits
Instructions
Heat the Base
Warm the milk or a small portion of the cream in a small saucepan over low heat. Do not let it boil; just heat until steaming. Remove from heat.
Melt the Chocolate
Add the chopped white chocolate into the warm milk. Let it sit for 1 minute, then stir slowly until fully melted and smooth. If lumps remain, place the bowl over a pot of barely simmering water and stir until silky. Let cool to lukewarm.
Whip the Cream
In a large chilled bowl, pour the cold heavy whipping cream. Add vanilla extract and a tiny pinch of salt. Beat with a hand mixer until soft peaks form. Taste the cream — add sugar only if you want more sweetness. Beat again until medium peaks (creamy, not stiff).
Fold Gently
Pour the cooled white chocolate mixture into the whipped cream. Fold slowly with a spatula, lifting from bottom to top. Do not stir aggressively; gentle folds make the mousse light and airy. Continue folding until the mixture is even and smooth.
Chill the Mousse
Spoon or pipe the mousse into serving glasses or bowls. Cover each glass lightly with plastic wrap. Chill for at least 2 hours, or until the mousse is firm and set. Overnight chilling من gives the best texture.
Methods
Use a double boiler to melt the chocolate if you’re worried about burning it.
Always cool the melted chocolate before adding it to whipped cream — if it’s too hot, it will melt the cream and ruin the mousse.
Use cold cream straight from the fridge for the best whip.
For extra stability, you can add 1 teaspoon of gelatin dissolved in warm water to the chocolate mixture.
For flavored versions, mix in lemon zest, almond extract, orange zest, or raspberry puree.
History
Mousse originated in France in the 18th century, evolving from whipped cream desserts and custard-style sweets. The word “mousse” means “foam,” referring to its airy, fluffy texture. White chocolate mousse became popular much later — white chocolate wasn’t created until the 1930s in Switzerland. While classic mousse was made with dark chocolate and eggs, modern recipes often skip raw eggs and rely on whipped cream for a lighter, silkier style. This version is the modern no-egg French mousse — simple, elegant, and universally loved.
Benefits
White chocolate contains cocoa butter, which gives it a rich, buttery flavor and creamy sensation. This mousse is:
Light yet satisfying because it’s whipped and airy
Quick to prepare with very few ingredients
Versatile — great as a dessert on its own or inside cakes
Kid-friendly and safe since it contains no raw eggs
Formation
This mousse forms its structure from two main elements: cooled melted chocolate and whipped cream. When folded together, the cocoa butter solidifies during chilling, trapping air bubbles inside the cream — this creates the soft, airy, cloud-like texture. Proper folding is what keeps the mousse smooth without deflating it.
Conclusion
Creamy White Chocolate Mousse is a dessert that never fails. It’s smooth, elegant, soft, and indulgent without being heavy. It’s easy enough for beginners but impressive enough for special occasions. Whether you serve it topped with berries, chocolate curls, or even layered into a parfait, it delivers pure creamy perfection every time.
Lovers
Those who adore silky, sweet, delicate desserts will fall instantly in love. White chocolate lovers especially appreciate the buttery, velvety flavor. It’s the type of dessert that gets requested again and again at gatherings because it feels fancy but tastes comforting.
Nutrition
(Approximate per serving – depending on portion size)
Calories: 280–350
Fat: 20–26g
Carbohydrates: 20–30g
Protein: 3–5g
Sugar level depends on the sweetness of your white chocolate.