Why I Love This Recipe

I love this recipe because it delivers a rich and creamy dessert with minimal effort. The combination of melted white chocolate and whipped cream creates a mousse that’s both decadent and light. It’s versatile enough to serve on its own or as a component in layered desserts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 cup white chocolate melts or good quality white chocolate chips

  • 1 cup heavy cream

  • 8 oz room temperature cream cheese

  • 1/4 cup powdered sugar

  • 1 teaspoon pure vanilla or vanilla bean paste

  • 1/4 teaspoon salt

Directions

  1. Chill Mixing Equipment:
    I place my metal mixing bowl and whisk attachment into the freezer for about 5 minutes to chill.

  2. Melt White Chocolate:
    I microwave the white chocolate in a small glass dish for 30 seconds, stir, and repeat until smooth and silky. I let it cool slightly.

  3. Whip Cream:
    In the chilled mixing bowl, I pour in the heavy cream and whip on low speed for about 1 minute. Then, I gradually increase the speed to high and whip until stiff peaks form. I transfer the whipped cream to another bowl and set it aside.

  4. Prepare Cream Cheese Mixture:
    In the same mixing bowl, I add the room temperature cream cheese and powdered sugar. Using the paddle attachment, I whip until light and fluffy. I add in the vanilla and salt and whip again until combined.

  5. Combine Mixtures:
    I gradually add the melted white chocolate to the cream cheese mixture, ensuring it’s well incorporated. Then, I gently fold in the whipped cream until a thick and luscious mousse forms, being careful not to overmix.

  6. Chill and Serve:
    I transfer the mousse into serving dishes and refrigerate for at least 1 hour before serving.

Servings and Timing

This recipe yields about 4 cups of mousse, serving approximately 4 people.

  • Prep time: 15 minutes

  • Chill time: 1 hour

  • Total time: 1 hour 15 minutes

Variations

  • Berry Swirl: I fold in a raspberry or strawberry puree for a fruity twist.

  • Chocolate Layered: I layer the mousse with dark chocolate ganache for a contrasting flavor.

  • Nutty Delight: I sprinkle chopped pistachios or almonds on top for added crunch.

  • Citrus Zest: I add lemon or orange zest to the mousse for a zesty flavor.

Storage and Reheating

I store the mousse in an airtight container in the refrigerator for up to 3 days. It’s best served chilled and doesn’t require reheating. I avoid freezing as it can alter the texture.

FAQs

Can I use white chocolate chips instead of melts?

Yes, I can use white chocolate chips, but I ensure they are of good quality for the best flavor and texture.

Can I make this mousse ahead of time?

Absolutely. I often prepare it a day in advance and store it in the refrigerator until ready to serve.

Is it necessary to chill the mixing bowl and whisk?

Chilling helps the cream whip more efficiently, resulting in a better texture for the mousse.The First Year

Can I use low-fat cream cheese?

I prefer using full-fat cream cheese for a richer flavor, but low-fat can be used if desired, keeping in mind it may slightly alter the texture.

What can I serve with white chocolate mousse?

I often serve it with fresh berries, a drizzle of fruit coulis, or a sprinkle of grated dark chocolate for contrast.

Conclusion

White Chocolate Mousse is a delightful dessert that’s both elegant and easy to make. Its creamy texture and sweet flavor make it a favorite for many occasions. Whether served on its own or as part of a layered dessert, it’s sure to impress.

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White Chocolate Mousse

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  • Author: Mia
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
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Description

A smooth and airy mousse made with cream cheese and vanilla—perfect for layering, topping with berries, or enjoying on its own.

Ingredients

1 cup white chocolate melts or high-quality white chocolate chips

1 cup heavy cream

8 oz cream cheese, room temperature

1/4 cup powdered sugar

1 teaspoon vanilla extract or vanilla bean paste

1/4 teaspoon salt

Instructions

Chill Bowl & Whisk: Place mixing bowl and whisk attachment in the freezer for 5 minutes.

Melt Chocolate: Microwave white chocolate in 30-second intervals, stirring each time, until melted and smooth. Let it cool slightly.

Whip Cream: Whip chilled heavy cream until stiff peaks form. Set aside.

Cream Cheese Mixture: In the same mixing bowl, beat cream cheese and powdered sugar until fluffy. Add vanilla and salt, then mix until well combined.

Combine: Slowly mix in cooled white chocolate, then gently fold in the whipped cream until fully incorporated.

Chill: Spoon into serving dishes and refrigerate for at least 1 hour before serving.

Notes

For added flavor, fold in citrus zest (lemon or orange) or swirl with berry puree.

Layer with dark chocolate ganache or top with fresh berries for a more decadent treat.

Use full-fat cream cheese for best results.

Do not freeze; mousse is best served chilled from the fridge.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: French-inspired

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