Creamy White Chocolate Mousse

This Creamy White Chocolate Mousse is a luxurious and surprisingly simple dessert that delivers a delicate sweetness and an incredibly velvety texture. Made with high-quality white chocolate, rich cream, and a hint of vanilla, it’s a sophisticated treat that can be easily customized with your favorite liqueurs or fresh fruits, perfect for an elegant finish to any meal.

Creamy White Chocolate Mousse

Ingredients:

Optional Add-Ins:

Step-by-Step Instructions

1. Step 1: Melt the Chocolate Use the Double Boiler Method: Place the 8 oz high-quality white chocolate (chopped if not in chips) in a heatproof bowl set over a saucepan of simmering water. Ensure the bottom of the bowl does not touch the water. Stir continuously until the chocolate is completely melted and smooth. Remove the bowl from the heat and let the melted chocolate cool slightly to lukewarm.
2. Step 2: Whip the Cream In a separate, chilled mixing bowl, whip 1 ½ cups of the cold heavy cream along with the 1 tablespoon vanilla extract until soft peaks form. Be careful not to over-whip, as it can quickly turn grainy.
3. Step 3: Fold Together Gently pour the slightly cooled melted white chocolate into the whipped cream. Using a spatula, gently fold the two together until no streaks of chocolate or cream remain and the mixture is uniformly combined. Be careful not to deflate the whipped cream.
4. Step 4: Stabilize (Optional) This step adds extra fluffiness and stability, but can be skipped for a simpler version. In a separate clean bowl, whip the 2 large egg whites with a pinch of salt until stiff peaks form. Gently fold the whipped egg whites into the white chocolate mousse mixture until just combined.
5. Step 5: Chill & Set Spoon the mousse into individual serving glasses, ramekins, or a larger serving bowl. Refrigerate for at least 2–3 hours (or preferably overnight) to allow the mousse to firm up and set properly.
6. Step 6: Top & Serve Before serving, whip the remaining ½ cup of cold heavy cream until soft peaks form. You can pipe or dollop this whipped cream on top of each serving of mousse. Garnish with optional additions like citrus zest, fresh berries (such as raspberries), or shaved white chocolate for an elegant presentation.

Tips for Success:

• Quality White Chocolate: The quality of your white chocolate significantly impacts the flavor and texture of the mousse. Look for brands that list cocoa butter as the primary fat, not palm oil or other vegetable fats.
• Chill Your Bowl & Whisk: For best results when whipping cream, chill your mixing bowl and whisk attachment in the freezer for 10-15 minutes before whipping. This helps the cream whip up faster and hold its peaks better.
• Don’t Overmix: Overmixing is the enemy of mousse. Both the whipped cream and the final folding should be done gently to maintain the airy texture.
• Egg White Option: Adding whipped egg whites makes for a lighter, more ethereal mousse. If you’re concerned about raw eggs, you can use pasteurized egg whites or simply omit them for a denser, still delicious, version.