White Chocolate Mousse

These smooth and creamy white chocolate mousse cups will surely put a smile on your face! Made with decadent white chocolate and a hint of vanilla, this airy yet flavorful dessert melts in your mouth and packs just the right amount of sweetness. Its chantilly cream and shaved chocolate topping adds a beautiful finishing touch, making it perfect for any occasion!

Jump to:

• 📖 What are the different types of mousse?
• 🌟 Why this is the best recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make White Chocolate Mousse
• ❄️ Storage and Freezing
• 📚 Flavor variations
• 🎓 Expert tips
• 🥣 Equipment Notes
• ❓Recipe FAQs
• 🍫 More White Chocolate Desserts
• ✨ More Mousse Desserts
• White Chocolate Mousse

📖 What are the different types of mousse?

There are many different types of mousse and ways to make mousse. The method solely depends on the base ingredient and its level of thickness. For example, fruit mousses (such as my mango, raspberry, and strawberry mousse) are often egg-free and use heavy cream and optionally gelatin. Other mousses may use egg whites, egg yolks, heavy cream, cream only, or a combination of yogurt, cream, and gelatin. 

I make my white chocolate mousse with eggs to give it an airy, melt-in-your-mouth texture. While some may consider raw eggs to be a concern, they are perfectly safe to consume in this case (except for pregnant women, babies, and those with compromised immune systems). If you feel uncomfortable using raw eggs, you can buy pasteurized eggs or learn how to pasteurize eggs at home.

🌟 Why this is the best recipe

1. It is very easy to make - My white chocolate mousse recipe has a few easy-to-follow steps and takes just 15 minutes to prepare.
2. It does not require fancy ingredients - This white chocolate mousse requires only a few basic ingredients, many of which may already be in your pantry!
3. It is the most delicious - I only use the freshest, highest-quality ingredients to give the mousse the best texture, flavor, and balance of sweetness. 
4. It is super versatile - You can easily customize and enhance these white chocolate mousse cups with different flavor combinations and toppings. See the Flavor Variations section for ideas!
5. It is perfect for large gatherings - You can easily make large batches of these mousse cups one day in advance and serve them at your next casual or fancy event!

📝 Ingredient notes

For the White Chocolate Mousse:

White Chocolate - Use high-quality white chocolate with at least 28% cocoa butter for the best flavor and texture. I recommend Callebaut or Lindt. You will need to finely chop the chocolate before starting.

Heavy Cream - I use heavy cream (also known as heavy whipping cream) to give the mousse its smooth and creamy texture. It should be a high-fat heavy cream with 36% fat for the best results. It also needs to be very cold before you use it. If you do not have heavy cream, you can experiment with using cream cheese or mascarpone or try one of these heavy cream substitutes.

Vanilla Extract - The vanilla extract adds a delicious flavor to the mousse. Always use pure vanilla extract, never imitation vanilla extract. You can also try one of these vanilla extract substitutes.

Egg yolk - The egg yolks help give the mousse its rich flavor. See my egg guide to learn more about the role that eggs play in baking. 

Egg white - The egg whites serve as a thickening agent for the mousse once it is whipped. It also helps give the mousse its fluffy texture.

Gelatin - This is a necessary ingredient to give the mousse structure. I use gelatin powder in this recipe, but you can also use sheets. Vegetarians should use vegetarian gelatin instead. See my gelatin guide to see more white chocolate mousse gelatin substitutes.

Granulated Sugar - Plain granulated sugar is needed to whip the egg white and sweeten the mousse. Do not use powdered sugar. See my sugar guide to learn more about the different types of sugar and how to use them in baking.

Salt - Salt is an essential ingredient that balances the sweetness of the recipe. Do not skip it!

For the Decoration: 

Whipped Chantilly Cream - My chantilly cream adds a delicious finishing touch to the mousse.

White Chocolate Shavings - Like the mousse, use high-quality Callebaut or Lindt chocolate. You can also use milk or dark chocolate. If using milk chocolate, you may need to place the unwrapped bar in the freezer to harden it.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

👩‍🍳 How to make White Chocolate Mousse

1. Place the finely chopped white chocolate In a medium-sized, heat-proof bowl. Then, microwave the chocolate until it is semi-melted.
2. Heat the heavy cream in a saucepan over medium heat until it simmers, but do not let it reach a boil.
3. Pour the warm, heavy cream over the semi-melted chopped white chocolate. Let it sit for a minute or so until the chocolate softens. Next, use a rubber spatula to gently stir the mixture until the chocolate is fully melted and smooth.
4. Carefully separate the egg from the yolk. No yolk should remain in the egg whites. Once the chocolate mixture is no longer hot and close to room temperature, mix in the egg yolks individually. Then, add a large pinch of salt and the vanilla extract.
5. Sprinkle the gelatin powder over two tablespoons of cold water. Let it sit for approximately three minutes until it becomes thick and jiggly.
6. Heat the gelatin in the microwave, ensuring it does not reach a boil. Once it becomes liquid and completely cools, mix it into the chocolate. The chocolate should not be hot or cold when the gelatin is mixed in.
7. Use an electric hand mixer to whip the egg whites with the sugar until shiny, stiff peaks form (do not wait until soft peaks form). Avoid overwhipping; the mixture may form lumps and become difficult to fold with the rest of the ingredients.
8. Use a rubber spatula to carefully fold the whipped egg whites into the chocolate mixture. It should only take about ten folds until the two are thoroughly combined. Be very gentle during this step, or the egg whites can deflate. 
9. Divide the white chocolate mousse between four cups using a piping bag or spoon. Then, refrigerate for six hours to set.
10. Decorate the top with the chantilly cream (my version of homemade whipped cream) and chocolate shavings. Serve chilled, and enjoy!

💡 Top Tip: The most crucial part of the recipe is carefully but thoroughly folding the egg white into the chocolate mixture. You want to make sure that the mixture is well incorporated but without breaking the fluff of the egg white you created before.

❄️ Storage and Freezing

Tightly cover the individual white chocolate mousse cups with plastic wrap and store them in the refrigerator for 1-2 days. I do not recommend freezing mousse, which can change the texture.

📚 Flavor variations

Instead of white chocolate, you can use milk or dark chocolate, as I do in my easy chocolate mousse recipe (a delicious five ingredient chocolate treat that will leave your mouth watering)! You can also make a milk or dark chocolate and white chocolate mousse combination.

Pair it with a layer of my mango, strawberry, or raspberry mousse for a delicious fruit-chocolate combination.

Add peanut butter to the mixture to make a creamy white chocolate peanut butter mousse.

To make your mousse white chocolate with fruit, add my fresh raspberry or strawberry compote to the top or bottom of the cups.

Get creative with the toppings! Top your mousse with fresh berries, chocolate chips, crushed cookies, crushed graham crackers, or crushed nuts. You can also swap the chantilly cream for my whipped cream or one of my other delicious homemade frostings.

You can also use this white chocolate mousse recipe for cake! My moist sponge cake recipe with a white chocolate mousse cake filling will surely be a crowd-pleaser!

🎓 Expert tips

1. You can try to use an egg white separator to ensure that no egg yolks get into the egg whites. It is best to separate the eggs when they are fresh and cold.
2. Use a plastic bowl to melt the white chocolate in the microwave. Chocolate can easily burn in a glass bowl.
3. If you add a compote layer to the top of the mousse, first make sure the mousse is fully set.
4. Never try to shorten the process by skipping the setting time. An airy, fluffy mousse requires at least six hours to set.

🥣 Equipment Notes

Always use a digital scale for the most consistent and accurate measurements.

An electric hand mixer is necessary to whip the heavy cream. 

To prevent overmixing, always use a rubber spatula when folding ingredients.

❓Recipe FAQs

🍫 More White Chocolate Desserts

✨ More Mousse Desserts