Best Honey White Chocolate Mousse

Here’s my favorite honey white chocolate mousse recipe, with a light and airy texture that’s surprisingly simple to make. The natural sweetness of honey pairs perfectly with creamy white chocolate, creating a dessert that’s not too heavy but still feels special.

This mousse has become my go-to dessert for dinner parties because I can make it ahead of time. I usually prepare a double batch since it disappears so quickly, and honestly, who doesn’t love finding a little leftover mousse in the fridge the next day?

What Kind of White Chocolate Should I Use?

For mousse, you’ll want to stick with real white chocolate that lists cocoa butter as one of its main ingredients – not the candy coating or “white baking chips” that are made mostly of sugar and oil. Good quality white chocolate bars from brands like Ghirardelli, Lindt, or Callebaut will melt smoothly and give your mousse the right texture and flavor. When you’re shopping, check the ingredient list – if it doesn’t contain cocoa butter, leave it on the shelf. If you can only find white chocolate chips instead of bars, that’s okay too, just make sure they’re actual white chocolate chips and not “white baking morsels,” which won’t give you the same silky results.

Options for Substitutions

Let’s talk about what you can swap in this mousse recipe, though keep in mind some ingredients are key for the right texture:

• Gelatin: For a vegetarian version, use agar agar powder instead of gelatin – use the same amount but you’ll need to bring it to a boil with the liquid to activate it properly.
• White chocolate: This is pretty important for the recipe’s structure and flavor, but if needed, you can use high-quality white baking chips. Just avoid using candy melts as they won’t give you the same smooth texture.
• Heavy cream: This is a must-have for the right texture – don’t substitute it with half-and-half or milk as your mousse won’t set properly.
• Honey: You can swap the honey with maple syrup or agave nectar. Each will bring its own flavor, but they’ll all work well with the white chocolate.
• Toppings: The raspberries can be swapped with any fresh berries, and mint leaves can be skipped or replaced with other edible flowers or herbs. For the honey drizzle, maple syrup or caramel sauce work great too.

Watch Out for These Mistakes While Making

The biggest challenge when making white chocolate mousse is temperature control – if your melted chocolate is too hot when combined with other ingredients, it can seize up and become grainy, so always let it cool until just warm to the touch before folding it into your mixture. Another common mistake is not properly blooming your gelatin – make sure to let it sit in cold water for a full 5 minutes until completely softened, as rushing this step can result in unwanted lumps in your finished mousse. To achieve the perfect silky texture, avoid overwhipping your cream – stop when soft peaks form, as continuing to whip will make your mousse heavy and butter-like instead of light and airy. For the smoothest results, fold your ingredients together gently using a spatula with a figure-eight motion, rather than stirring vigorously which can deflate all the air you’ve carefully incorporated.

What to Serve With Honey White Chocolate Mousse?

This light and airy mousse pairs wonderfully with fresh berries – I like to add a mix of raspberries, blackberries, and strawberries for different flavors and textures. A simple shortbread cookie on the side gives you something crispy to contrast with the smooth mousse, and it’s perfect for scooping up any extra honey drizzle left on the plate. If you’re serving this at a dinner party, try adding a small shot of espresso on the side – the slight bitterness of coffee works really well with the sweet white chocolate and honey flavors. For an extra special touch, you could also serve it with a glass of dessert wine like Moscato d’Asti or a late-harvest Riesling.

Storage Instructions

Keep Chilled: This honey white chocolate mousse needs to stay cool! Pop it in the fridge in an airtight container, and it’ll stay good for up to 3 days. The texture is best within the first 24 hours, when the mousse is at its fluffiest.

Make Ahead: You can prepare this mousse up to a day before serving – it’s perfect for dinner parties! Just hold off on adding the toppings like fresh raspberries, whipped cream, and mint leaves until you’re ready to serve. This keeps everything looking fresh and pretty.

Not Suitable for Freezing: I don’t recommend freezing this mousse as it can mess with its smooth, creamy texture. The gelatin might not hold up well during thawing, and you could end up with a different consistency than intended.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	120-240 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 6-8 g
• Fat: 70-80 g
• Carbohydrates: 70-80 g

Ingredients

• 1 teaspoon unflavored gelatin (about 3 grams)
• 2 tablespoons cold water (30 ml)
• 1 1/2 cups heavy cream (355 ml, use a portion for later)
• 1/4 cup honey (80 grams)
• 6 ounces chopped white chocolate (170 grams)
• 1 teaspoon vanilla essence (5 ml)
• Honey (to drizzle)
• Fresh raspberries
• Whipped cream
• Fresh mint leaves

Step 1: Bloom the Gelatin

Start by sprinkling gelatin over water in a small bowl.

Let it sit for about 5 minutes until the gelatin has bloomed.

This process allows the gelatin to fully absorb the water and become usable in the next steps.

Step 2: Prepare the Cream Mixture

In a small saucepan, heat 1/2 cup (118 milliliters) of cream and the honey over medium-low heat until it is warmed through and begins to steam.

Add the bloomed gelatin to the saucepan and stir continuously until the gelatin has completely dissolved into the cream and honey mixture.

Step 3: Melt the White Chocolate

Place white chocolate in a large heat-safe bowl.

Pour the heated cream and gelatin mixture over the white chocolate, then whisk continuously until the chocolate is fully melted and the mixture is smooth.

Stir in the vanilla extract for added flavor.

Step 4: Whip and Fold in the Cream

In the bowl of a stand mixer fitted with a whisk attachment, or with a hand mixer in a separate bowl, whisk the remaining 1 cup (237 milliliters) of heavy cream until soft peaks form.

Start incorporating the whipped cream into the white chocolate mixture by gently folding in a third of it at first.

Then, carefully fold in the remaining whipped cream until fully combined without deflating the mixture.

Step 5: Chill the Mousse

Divide the prepared mousse among small serving glasses.

Cover each glass and refrigerate for at least 2 hours or overnight to allow the mousse to set nicely.

Step 6: Garnish and Serve

Just before serving, drizzle a thin layer of honey over the top of each set mousse.

Add a dollop of whipped cream, a few fresh raspberries, and a small sprig of mint to garnish and elevate the presentation.

Enjoy your deliciously indulgent white chocolate mousse!