Of course! A creamy white chocolate mousse is an elegant, luxurious, and surprisingly simple dessert. The key is using high-quality white chocolate and handling the whipped cream gently to maintain that airy, cloud-like texture.
Here is a classic, foolproof recipe for a stunning White Chocolate Mousse.
Classic Creamy White Chocolate Mousse
This recipe uses a base of melted white chocolate and a stabilized whipped cream for a mousse that’s light yet rich enough to hold its shape perfectly.
Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
Servings: 4-6
Ingredients
· 6 oz (170g) high-quality white chocolate, finely chopped
· 2 cups (480ml) heavy cream (or double cream), divided
· 1 teaspoon vanilla extract
· A pinch of salt
· Optional for Stabilization: 1-2 tablespoons granulated sugar (if you like a sweeter mousse)
Instructions
- Melt the White Chocolate:
· Place the finely chopped white chocolate in a heatproof bowl.
· In a small saucepan, heat 1/2 cup (120ml) of the heavy cream over medium heat until it just begins to simmer (small bubbles form around the edges).
· Immediately pour the hot cream over the white chocolate. Let it sit for 1-2 minutes to melt the chocolate.
· Gently whisk, starting from the center, until the mixture is completely smooth and glossy. This is your white chocolate ganache base.
· Stir in the vanilla extract and a pinch of salt. Let this mixture cool to room temperature. It should still be liquid but not warm. If it’s too warm, it will deflate the whipped cream. - Whip the Cream:
· In a separate large, clean bowl, pour the remaining 1 1/2 cups (360ml) of cold heavy cream.
· Using an electric mixer with a whisk attachment (or a whisk and some elbow grease), whip the cream on medium-high speed until it holds medium peaks. This means when you lift the whisk, the peak will hold its shape but the tip will curl over slightly. If you are adding the optional sugar, add it at the beginning of whipping. - Combine (The Key Step!):
· Take about 1/3 of the whipped cream and whisk it vigorously into the cooled white chocolate mixture. This first addition “loosens” the thick chocolate base, making it easier to fold.
· Now, add the lightened chocolate mixture to the bowl with the remaining whipped cream.
· Using a large rubber spatula, gently fold the two together. Cut through the center of the mixture, sweep across the bottom, and fold over the top. Rotate the bowl and repeat until no white streaks remain. Be gentle to preserve the air bubbles. - Chill and Set:
· Divide the mousse among serving glasses (martini glasses, coupes, or simple ramekins work beautifully).
· Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the texture to set perfectly. - Serve:
· Serve cold. Garnish with fresh berries (raspberries are a classic pairing), a sprinkle of grated white chocolate, a mint sprig, or a delicate cookie.
Tips for Perfect Mousse Every Time:
· Quality of Chocolate is Key: The flavor of your mousse depends entirely on the white chocolate. Use a bar you love to eat on its own. Avoid white chocolate chips if possible, as they often contain stabilizers that can prevent them from melting smoothly.
· Cool the Chocolate Base: This is the most common mistake. If the chocolate is too warm, it will melt the whipped cream and you’ll lose volume. Test it by dabbing a bit on your lip; it should feel cool, not warm.
· Don’t Over-whip the Cream: Whipped cream that is too stiff (stiff peaks) is difficult to fold in and can make the final mousse grainy. Medium peaks are your goal.
· Fold Gently: Folding, not stirring, is what keeps the mousse light and airy.
· Get Creative with Flavors:
· Citrus: Add 1-2 teaspoons of finely grated orange or lemon zest to the chocolate base.
· Almond: Use 1/2 teaspoon of almond extract instead of vanilla.
· Espresso: Dissolve 1 teaspoon of instant espresso powder into the hot cream before pouring it over the chocolate.
· Berry Swirl: After spooning the mousse into glasses, add a layer of blended, strained raspberry or strawberry puree.
Troubleshooting:
· My mousse is grainy: This usually means the chocolate seized (got too hot or came into contact with water) or the whipped cream was over-whipped.
· My mousse is runny: The chocolate base was likely too warm when folded in, or it didn’t chill long enough. It can also happen if the cream wasn’t whipped enough.
· It’s too sweet: Use a high-quality white chocolate that isn’t overly sweet, and omit the optional sugar in the whipped cream. The pinch of salt also helps balance the sweetness.
Enjoy your incredibly creamy, dreamy, and elegant homemade white chocolate mousse