Decadent Eggless White Chocolate Mousse

Here’s my foolproof recipe for white chocolate mousse that doesn’t need any eggs. It’s smooth, creamy, and comes together with just a few simple ingredients – perfect for when you want something sweet but don’t have eggs on hand.

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, having leftover mousse in the fridge the next day is never a bad thing!

What Kind of White Chocolate Should I Use?

For mousse, you’ll want to use real white chocolate that contains cocoa butter, not the candy coating or “white baking chips” that are made with vegetable oils. Check the ingredient list – cocoa butter should be one of the first few ingredients listed. Good quality white chocolate bars from brands like Ghirardelli, Lindt, or Callebaut will melt smoothly and give your mousse the right texture and flavor. If your white chocolate seems too thick when melting, don’t add water as this can make it seize up. Instead, warm it slowly and gently over low heat or in short bursts in the microwave to prevent burning, which can make white chocolate grainy or clumpy.

Options for Substitutions

While this recipe is pretty simple, here are some helpful substitution tips to keep in mind:

• White chocolate: This is a key ingredient that can’t really be substituted since it’s the main flavor and structure of the mousse. Make sure to use real white chocolate (with cocoa butter) and not white chocolate chips, which won’t melt as smoothly.
• Thick cream: You’ll need heavy cream or heavy whipping cream (35-40% fat content) for this recipe. Don’t substitute with light cream, half-and-half, or milk as the mousse won’t set properly.
• Dark chocolate: Since this is just for decoration, you can skip it entirely, use milk chocolate instead, or try other toppings like crushed cookies, nuts, or fresh berries. If you’re feeling fancy, white chocolate shavings work great too!

Watch Out for These Mistakes While Making

The biggest challenge when making white chocolate mousse is temperature control – if your white chocolate gets too hot during melting, it can become grainy or seize up completely, so always use gentle heat and stir frequently. Another common mistake is not chilling your cream properly before whipping – for the best results, both your cream and mixing bowl should be cold (about 15 minutes in the refrigerator does the trick). The final texture of your mousse depends heavily on how you fold the whipped cream into the melted chocolate – being too aggressive will deflate all the air bubbles you’ve worked to create, so use gentle, figure-eight motions with a spatula until just combined. For the smoothest possible mousse, make sure your melted white chocolate has cooled to room temperature before folding it into the whipped cream – if it’s too warm, your mousse might end up runny instead of light and airy.

What to Serve With White Chocolate Mousse?

This light and creamy white chocolate mousse pairs wonderfully with fresh berries – I especially love adding raspberries or strawberries since their tartness balances out the sweetness of the white chocolate. A simple shortbread cookie on the side adds a nice crunch and makes for a perfect scoop-and-dip situation. If you’re serving this for a special occasion, try adding a drizzle of raspberry sauce or a sprinkle of chocolate shavings on top for an extra special touch. For a cozy winter version, I like serving it with a shot of hot espresso on the side – the combination of hot and cold, plus coffee and chocolate, is just perfect!

Storage Instructions

Keep Cool: This white chocolate mousse needs to stay chilled to maintain its light and airy texture. Pop it in the fridge in an airtight container, and it’ll stay fresh for up to 3 days. The mousse tastes best when enjoyed within the first 24 hours when its texture is at its peak!

Make Ahead: Planning a dinner party? You can whip up this mousse a day before serving. Just keep it covered in the fridge, and add any toppings like the dark chocolate shavings right before serving to keep them looking fresh and crisp.

Serve: Take the mousse out of the fridge about 5-10 minutes before serving – this lets it soften slightly for the perfect creamy consistency. Keep in mind that this dessert doesn’t do well in warm temperatures, so it’s best to return any leftovers to the fridge right after serving.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	480-500 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1800-2000
• Protein: 10-15 g
• Fat: 180-200 g
• Carbohydrates: 100-120 g

Ingredients

• 1 cup thick cream
• 1 white chocolate bar (approximately 4 ounces)
• 1 ounce finely chopped dark chocolate

Step 1: Melt the White Chocolate

Begin by adding the cream and the white chocolate to a saucepan.

Place the saucepan over medium-low heat and stir continuously to dissolve the chocolate in the cream.

Ensure that the cream does not become too hot; it should be just warm enough to melt the chocolate smoothly.

Keep stirring until the mixture is well combined and smooth.

Step 2: Chill the Mixture

Once the chocolate has fully dissolved, transfer the mixture to a mixing bowl.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 8 hours or overnight.

This chilling period allows the mixture to set and develop a rich texture.

Step 3: Whip the Mousse

After the mixture has chilled thoroughly, remove it from the refrigerator.

Use an electric mixer or a whisk to whip the mixture to stiff peaks.

Take care not to overwhip, as you want the mousse to remain light and airy.

Step 4: Serve and Garnish

Pipe or spoon the whipped mousse into serving glasses.

For an elegant touch, sprinkle dark chocolate shavings or grated dark chocolate over the top of each mousse serving.

Serve immediately for the best texture and flavor.