White chocolate mousse is a light, creamy dessert made with real white chocolate, cream and egg white for a soft, bubbly texture. Delicately sweet with an optional hint of vanilla this white mousse is an easy make-ahead dessert.
Serve with a white hot chocolate or a matcha white chocolate alongside.
Why I Rave About This White Mousse
- Bubbly texture: Because this recipe includes egg white the white chocolate mousse has a light, soft-set, bubbly texture.
- Taste: Sweet white chocolate temperared with rich cream results in a decadent dessert. The addition of vanilla bean paste elevates the flavour profile further.
- Quick & easy: It takes no longer than 20 minutes to assemble this dessert.
- Great to make in advance: White mousse needs to set for several hours, making it a great dessert to make in advance and pull out at the last moment.
White chocolate lovers should take a look at my recipes for white chocolate & raspberry cake, white chocolate Biscoff tiffin, & Raffaello cheesecake.
Prefer darker chocolate? Try some Baileys chocolate mousse or create a showstopping chocolate mousse cake.
Make It Extra Special
When I originally published this recipe for white chocolate mousse it included a cheesecake biscuit base and layers of lemon curd to make it a truly extravagant white chocolate dessert. It's a great way to elevate this simple mousse.
Ingredients Notes
White chocolate: It's the star ingredient, so worth picking up decent quality chocolate (look for one with at least 20% cocoa butter). Use a brand that you know you can trust to melt well. My favourite is Callebaut, but also consider Waitrose own label, Green & Blacks or Lindt.
Cream: Use double cream or an equivalent with around 48% fat content.
Egg white: This is vital to ensure a light & bubbly texture. Mousse recipes that do not include egg white tend to be denser and not particularly bubbly.
Vanilla: I love to include vanilla bean paste as the little specks of vanilla look great in this white mousse as well as another layer of flavour. You can use vanilla extract instead or leave it out completely.
How To Make White Chocolate Mousse (Step-By-Step Instructions)
Full instructions and measurements are given in the printable recipe card at the end of this post.
- Step 1: Chop the white chocolate finely and melt using a Bain Marie or in a microwave. Let cool for 5 minutes.
- Step 2: Pour the cream into another mixing bowl and (optional) add the vanilla bean paste. Whip the cream to soft peaks. Stir 1 spoonful quickly into the melted chocolate to temper it.
- Step 3: Fold the rest of the cream into the chocolate.
- Step 4: Use clean beaters to whisk the egg whites to stiff peaks.
- Step 5: Fold it into the chocolate using a large metal spoon. Keep folding just until no streaks or blobs of egg white remain.
- Step 6: When all of the whites have been mixed in carefully spoon the mousse into 4 glasses. Cover with food wrap and chill for 3-4 hours.
Expert Tips
- Use room temperature egg white: Whites whip up to a higher volume at room temperature, creating a lighter mousse.
- Fold, don't stir: Stirring will knock out the air trapped in the cream and egg whites, resulting in a denser mousse. Gently folding the cream and eggs into the chocolate helps ensure the mousse stays soft and bubbly.
- Don't over whip the cream: Whip it to soft peaks only. Whipping beyond this point results in a dense texture.
- Don't over mix: Fold the egg whites into the mousse mixture just until no egg white is visible. Over-mixing knocks out the bubbles.
Frequently Asked Questions
This recipe gives a light, pillowy, soft-set mousse. To make it firmer you should increase the amount of chocolate used to 150g but be aware your white mousse will be sweeter.
White chocolate is sensitive to heat and moisture and it can seize if it gets too hot whilst it is melting or if it comes into contact with water. It can also seize if cold ingredients are added too quickly. For this reason it is important to melt white chocolate gently, allow it to cool slightly and to temper it by briskly mixing in a spoonful of the whipped cream before gently folding in the rest.
We can never be 100% certain that raw egg white is completely risk-free and it may not be suitable for vulnerable groups such as young children, anybody who is pregnant, older adults or those with weakened immune systems. However, using fresh, pasteurised eggs, significantly reduces the risk of food-borne illness. In the UK, look for eggs stamped with the British Lion mark as these come from hens vaccinated against salmonella and are produced to high food safety standards.
Serving Suggestions
White chocolate mousse looks elegant served in stylish glassware, but you can serve it in pretty teacups or small bowls if desired. One thing is for sure, white mousse deserves a few garnishes for visual appeal - try any of the following:
- Grated milk chocolate
- Guylian Chocolate Seashells
- Fresh raspberries or strawberries
- Easter: Mini eggs
- Christmas: Ferrero Rocher
More Individual Desserts
Have you made this recipe for white chocolate mousse? Please leave a review to let me know how it turned out for you.
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📖 Recipe
White Chocolate Mousse (silky smooth with a light, bubbly texture)
Ingredients
For the White Chocolate Layer
- 120 g White chocolate
- 120 ml Double cream 48% fat content
- 90 g Egg whites approx 3 medium egg whites
- 1 teaspoon Vanilla bean paste optional
Instructions
- Chop the white chocolate finely and melt using a Bain Marie or in a microwave (medium power, 30-seconds at a time, stirring between each burst of power). Let cool for 5 minutes.120 g White chocolate
- Pour the cream into a mixing bowl and (optional) add the vanilla bean paste.120 ml Double cream, 1 teaspoon Vanilla bean paste
- Whip the cream to soft peaks. Stir 1 spoonful quickly into the melted chocolate to temper it, then fold the rest of the cream into the chocolate.
- Use clean beaters to whisk the egg whites to stiff peaks. Fold it into the chocolate using a large metal spoon. Keep folding just until no streaks or blobs of egg white remain.90 g Egg whites
- When all of the whites have been mixed in carefully spoon the mousse into 4 glasses. Cover with food wrap and chill for 3-4 hours.
- Decorate as desired just before serving.
Notes
- Use room temperature egg white: Whites whip up to a higher volumes at room temperature, creating a lighter mousse.
- Fold, don't stir: Stirring will knock out the air trapped in the cream and egg whites, resulting in a denser mousse. Gently folding the cream and eggs into the chocolate helps ensure the mousse stays soft and bubbly.
- Don't over whip the cream: Whip it to soft peaks only. Whipping beyond this point results in a dense texture.
- Don't over mix: Fold the egg whites into the mousse mixture just until no egg white is visible. Over-mixing knocks out the bubbles.
- Caution: We can never be 100% certain that raw egg white is completely risk-free and it may not be suitable for vulnerable groups such as young children, anybody who is pregnant, older adults or those with weakened immune systems. However, using fresh, pasteurised eggs, significantly reduces the risk of food-borne illness. In the UK, look for eggs stamped with the British Lion mark as these come from hens vaccinated against salmonella and are produced to high food safety standards.
Serving Suggestions
White chocolate mousse looks elegant served in pretty glassware, but you can serve it in pretty teacups or bowls if desired. One thing is for sure, white mousse deserves a few garnishes for visual appeal - try any of the following:- Grated milk chocolate
- Guylian Chocolate Seashells
- Fresh raspberries or strawberries
- Easter: Mini eggs
- Christmas: Ferrero Rocher
Jo says
I had the pleasure of trying one of these babies and they are absolutely delicious! Happy Easter :o)
Jane Saunders says
Thanks Jo. The pressure is one for your next visit - any special requests?
Sues says
OK, I'm pinning these and putting them on my Easter menu (even though it was already planned!). These sound so delicious and your photos are gorgeous!
Jane Saunders says
Thanks so much Sues - I hope you enjoy them.
Joanie says
These delicious desserts will be on our Easter brunch table this year! The white chocolate and lemon flavors taste perfect together - such a winning recipe!
Jane Saunders says
Thankyou Joanie - I hope you enjoy them as much as my family do.
Monique says
Thanks! So cute..not sure what one mommy would say re the egg whites..I may do everything..but a different mousse..I already have your curd!SOOOO cute!
Jane Saunders says
Ah, yes Monique, they do contain raw egg white. Let me see your creation - I know it will be beautiful.