4.5 from 12 votes
White Chocolate Mousse
This White Chocolate Mousse is an easy yet impressive dessert. It's a great make-ahead dessert and delicious with homemade whipped cream, fresh berries and white chocolate shavings on top.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
6 hrs
Total Time
6 hrs 35 mins
Servings: 4 servings
Calories: 495 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the mousse
- 8 oz. white baking chocolate, chopped (look for a high quality baking bar).
- 3 Tbsp. unsalted butter, room temperature
- pinch of salt
- 1 cup heavy cream, chilled
- 3 large eggs, yolks and whites divided
- 1/3 cup granulated sugar
For the whipped cream
- 1 cup heavy cream, chilled
- 2 Tbsp. powdered sugar
- 1 tsp. vanilla extract
Instructions
- Melt the white chocolate, butter and a pinch of salt in a microwave safe bowl in 20-30 second increments, stirring in between, until smooth and melted.
- Allow the white chocolate to cool for a few minutes. Then whisk in the egg yolks, one at a time, until combined. Set aside.
- Beat the egg whites and sugar for about 4-5 minutes on medium-high speed just until firm (but not stiff) peaks form.
- Gently fold in about ⅓ cup of the egg white mixture into the chocolate mixture with a rubber spatula. Repeat until all egg whites are added. Set aside.
- Beat the heavy cream until stiff peaks form, but don't make butter!
- Gently fold the whipped cream into the white chocolate mixture just until combined.
- Divide into 4 glasses and refrigerate for at least 6 hours or ideally overnight.
- Prior to serving, make the homemade whipped cream. Add the cream, powdered sugar and vanilla to the bowl of a stand mixer with the whisk attachment. Beat on medium-high speed until medium peaks form, about 3-4 minutes.
- Add the whipped cream and fresh berries on top of the mousse and serve immediately. Enjoy!
Cup of Yum
Notes
- Raw eggs: it is not advised for pregnant woman and babies to consume raw eggs.
- Storage: Keep refrigerated and it is best enjoyed within 2-3 days.
- Separate the egg whites and yolks when the eggs are cold, but then let them come to room temperature. They will beat better and incorporate into the mousse best at room temperature.
- To make the chocolate shavings, I like to use a potato peeler on a piece of chocolate and it's the perfect finishing touch.
- Be sure to use cooking chocolate, and not eating chocolate. Chocolate will seize and not be pleasant to work with if you don't use a high quality chocolate bar.
Nutrition Information
Serving
1serving
Calories
495kcal
(25%)
Carbohydrates
61g
(20%)
Protein
12g
(24%)
Fat
74g
(114%)
Saturated Fat
45g
(225%)
Polyunsaturated Fat
3g
Monounsaturated Fat
20g
Trans Fat
0.4g
Cholesterol
310mg
(103%)
Sodium
208mg
(9%)
Potassium
332mg
(9%)
Fiber
0.1g
(0%)
Sugar
61g
(122%)
Vitamin C
1mg
(1%)
Calcium
215mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 495
% Daily Value*
| Serving | 1serving | |
| Calories | 495kcal | 25% |
| Carbohydrates | 61g | 20% |
| Protein | 12g | 24% |
| Fat | 74g | 114% |
| Saturated Fat | 45g | 225% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 310mg | 103% |
| Sodium | 208mg | 9% |
| Potassium | 332mg | 7% |
| Fiber | 0.1g | 0% |
| Sugar | 61g | 122% |
| Vitamin C | 1mg | 1% |
| Calcium | 215mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.