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White chocolate mousse uses classic pastry technique to create exceptional texture in about 35 minutes. Four ingredients deliver a cloud-light, balanced sweetness that spoons or pipes beautifully every time!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Jump to RecipePrep Time
30 minutes
Cook Time
5 minutes
Total Time
35 minutes
Servings
4 servings
Difficulty
Easy—but timing matters.
Calories *
681 kcal per serving
Technique
Whip cream separately, gently emulsify warm white chocolate into yolks, then fold to preserve aeration.
Flavor Profile
Creamy, sweet white chocolate with a delicate, cloud-like texture.
* Based on nutrition panel
I was nervous about folding warm chocolate into whipped cream, but your temperature cues made it foolproof. I piped it into glasses and topped it with raspberries—absolutely stunning. ⭐⭐⭐⭐⭐
Lauren
Why This Recipe Works
- Minimal ingredients, maximum payoff. Four ingredients, no gelatin, no baking—just classic technique.
- Balanced richness. Whipped cream lightens the white chocolate so it never feels cloying.
- Professional pastry method. Sacrificing a bit of whipped cream ensures a smooth, lump-free mousse.
- Make-ahead friendly. Perfect for entertaining and stress-free plating.
Table of Contents
This is one of those deceptively simple recipes that looks fancy enough for a dinner party, Valentine’s Day, date night, or “oh this? I just threw it together” moments. If you love the drama of a spoonable dessert, you might also enjoy my deeply chocolatey chocolate mousse recipe! I’m obsessed with pairing white chocolate mousse with something warm like American gingerbread cake or citrusy like my lemon cake recipe for contrast.
It’s also phenomenal when served alongside fruity desserts like red wine poached pears or layered between white chocolate macadamia nut cookies for a playful twist.
Ingredients & Substitutions
White chocolate mousse is made from four components: white chocolate, egg yolks, sugar, and heavy cream. The structure comes from emulsified yolks and whipped cream rather than starches or stabilizers.
- White Chocolate: Unlike milk chocolate, white chocolate contains cocoa butter but no cocoa solids. This is why it’s important to use real cocoa-butter white chocolate—not chips—for the smoothest melt and cleanest flavor.
- Egg Yolks: Provide richness and structure. If raw yolks concern you, use pasteurized eggs or carton yolks.
- Granulated Sugar: Just enough to stabilize the yolks without overpowering the chocolate.
- Heavy Cream: Whipped to stiff peaks, heavy whipping cream provides the structure and airy finish.
See the recipe card below for full ingredients and quantities.
What is white chocolate mousse?
White chocolate mousse is a light, airy dessert made from white chocolate, whipped cream, and egg yolks. This version relies on classic French mousse technique rather than gelatin or pudding mixes.
Variations on Easy White Chocolate Mousse
- Add a fruit layer. Add a fruit layer using fresh berries like strawberries or fresh raspberries. You can also spoon raspberry purée between layers or swirl it directly into the mousse.
- Give it a flavor boost. Optional flavor boosters include a pinch of salt or a touch of vanilla extract. And of course, a drizzle of sauce or white chocolate shavings elevates the presentation!
- Make it a sandwich. Spread between white chocolate cranberry cookies or pistachio cherry cookies for an exciting but simple dessert with some texture and color contrast!
- Serve it plated. Pair with sour cream pound cake for a restaurant-style dessert plate.
Professional Tips
- Temperature control is everything. Chocolate should be just above body temperature—warm, not hot.
- Move quickly once combined. The mousse sets fast; spoon or pipe immediately.
- Sacrifice strategically. Thinning the chocolate mixture first prevents deflation later.
How do you make white chocolate mousse?
Use these steps to make perfect white chocolate mousse every time.
Step 1: Whip cream. Whip the heavy cream to stiff peaks, about 2–3 minutes, and refrigerate until needed.
Step 2: Melt chocolate. Melt the white chocolate gently, then let it cool 5–10 minutes until just warm to the touch.
You can melt the chocolate gently in a microwave-safe bowl or in a saucepan over low heat. Chocolate should be just above room temperature—warm, not hot—before combining.
Step 3: Whisk yolks. In a stand mixer with the whisk attachment, beat yolks and sugar until pale, thick, and tripled in volume, about 3–4 minutes.
A hand mixer and large bowl work just as well if needed.
Step 4: Add chocolate. With the mixer running, add the warm chocolate and beat until fully incorporated. The mixture will thicken quickly—this is normal.
Step 5: Sacrifice cream. Whisk a small portion of whipped cream into the white chocolate mixture to loosen it.
Step 6: Fold gently. Quickly fold the chocolate mixture into the remaining whipped cream with a rubber spatula until just combined.
Step 7: Portion immediately. Spoon or pipe into your preferred serving dish right away. Chill until ready to serve.
For a finishing touch, candied fruit peel brings visual polish and a concentrated pop of flavor.
Chef Lindsey’s Recipe Tip
If the chocolate mixture looks like it’s breaking, keep whisking. It will smooth out before it seizes—as long as the temperature is right.
Recipe FAQs
White chocolate mousse keeps well in the refrigerator for up to 48 hours when covered tightly. It should be kept cold until serving. Best served within 24 hours.
Use real white chocolate made with cocoa butter, not white baking chips. Bars from reputable brands melt more smoothly and create a silkier mousse because they lack stabilizers that interfere with emulsification.
Graininess usually happens when the chocolate is too cool or too hot when folded into whipped cream. Chocolate should be just above body temperature so it blends without seizing or setting.
Recommended White Chocolate Recipes
Cookie Recipes
White Chocolate Raspberry Cookies
Easter Recipes
Coconut White Chocolate Nests
Cookie Recipes
White Chocolate Cranberry Cookies
Recipe Roundups
Valentine’s Day Desserts
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
White Chocolate Mousse
Ingredients
- 4 egg yolks
- 3 tablespoons sugar
- 8 oz white chocolate chopped
- 1¼ cups heavy cream whipped to stiff peaks
Instructions
- Whip the heavy cream to stiff peaks, about 2–3 minutes, being careful not to overwhip. Cover and refrigerate until ready to use.
- Gently melt the white chocolate (microwave in 20-second bursts or over a double boiler), stirring until smooth. Let cool 5–10 minutes until just warm to the touch.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until pale, thick, and tripled in volume, about 3–4 minutes.
- With the mixer running on low, add the warm white chocolate and mix until fully combined. The mixture will thicken noticeably—this is expected.
- Whisk in a small scoop of the whipped cream to loosen the chocolate mixture until smooth.
- Quickly but gently fold the chocolate mixture into the remaining whipped cream just until no streaks remain.
- Spoon or pipe immediately into serving dishes. Chill at least 30 minutes before serving.
Video
Notes
- Technique: Chocolate should feel warm—not hot.
- Flavor Tips: Use real white chocolate made from cocoa butter.
- Storage: Best served within 24 hours.
Nutrition
Before You Go
I hope you enjoyed this elegant, cloud-like dessert. If you’re in the mood for more refined, chef-tested sweets, explore my full collection of dessert recipes next.
I was nervous about folding warm chocolate into whipped cream, but your temperature cues made it foolproof. I piped it into glasses and topped it with raspberries—absolutely stunning.
Don’t you have to cook the egg yolks?
Hi Elaine, This recipe does use raw eggs and they are not cooked. If you are not comfortable, you can buy pasteurized eggs or you can buy pasteurized egg yolks in a carton. I hope that helps! ~lindsey
I made this with 4 times using a different type of chocolate for each: ruby, white, gold and milk. All with amazing results. Thank you so much! This is the best mousse recipe I have come across. I do not like the texture gelatine brings, so this was perfect. I found the chocolate and whipped eggs helped thicken and stabilize. The whipped cream made it light and airy. So smooth, rich and delicious!
Thank you so much for commenting! So glad you enjoyed! ????