White Chocolate Mousse
An easy make-ahead dessert for entertaining or Valentine’s Day!
Servings: 4 servings
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
Serving: 12oz | Calories: 681kcal | Carbohydrates: 47g | Protein: 9g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 318mg | Sodium: 82mg | Potassium: 260mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1481IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 1mg