There’s something special about white chocolate that just makes me smile. I’ve always reached for it when I want a dessert that feels a little fancy, but not over-the-top. And when you pair it with cream cheese? Well, that’s when the magic really happens.
This white chocolate mousse has become my go-to dessert when friends come over for dinner. I love how I can make it ahead of time and just pull it out of the fridge when we’re ready. No last-minute fussing in the kitchen while trying to chat with guests. Plus, it’s one of those desserts that looks like you spent hours making it, even though it’s pretty simple.
If you’re like me and appreciate desserts that find the sweet spot between casual and elegant, this recipe is for you. The cream cheese adds just the right amount of tang to balance out the sweetness, and the texture? It’s like eating a cloud.
Why You’ll Love This White Chocolate Mousse
- Make-ahead friendly – You can prepare this mousse up to 24 hours in advance, making it perfect for dinner parties or when you want to plan ahead.
- No-bake dessert – There’s no need to turn on your oven – just mix, chill, and serve. It’s especially nice during warm summer months when you don’t want to heat up the kitchen.
- Simple ingredients – With just 6 basic ingredients you probably already have in your kitchen, this mousse comes together without any fancy or hard-to-find items.
- Customizable topping – You can top this mousse with any fruit you like – fresh berries, peaches, or even a drizzle of chocolate sauce makes it your own creation.
- Creamy texture – The combination of cream cheese and white chocolate creates a smooth, rich dessert that’s lighter than traditional chocolate mousse.
What Kind of White Chocolate Should I Use?
For mousse, you’ll want to stick with real white chocolate that contains cocoa butter, not the candy melts or white baking chips that are made with palm oil. Check the ingredient list – if cocoa butter isn’t listed, keep looking. Good quality white chocolate bars from brands like Ghirardelli, Lindt, or Baker’s will melt smoothly and give your mousse the right texture. If you’re using chips instead of a bar, that’s okay too, just make sure they’re actual white chocolate chips and not “white baking chips.” When melting white chocolate, take it slow and steady – it can seize up if it gets too hot, so use gentle heat and stir frequently.
Options for Substitutions
Looking to make this mousse but missing some ingredients? Here are some helpful swaps you can try:
- White chocolate: While white chocolate gives this mousse its signature taste, you can use milk chocolate or dark chocolate chips instead. Just note that this will change the color and flavor of your dessert.
- Cream cheese: This is pretty important for the texture, but you can use mascarpone cheese as a 1:1 replacement. Greek yogurt cream cheese also works, though the mousse might be slightly less rich.
- Whipping cream: This is a must-have for the right texture – don’t substitute it. Make sure it’s cold for the best whipping results.
- Icing sugar: Regular granulated sugar works too, just blend it in a food processor first to make it finer. You could also use powdered erythritol for a sugar-free version.
- Vanilla extract: Feel free to swap this with almond extract, vanilla bean paste, or even orange extract for a different flavor profile. Start with half the amount if using almond extract as it’s stronger.
- Fruit topping: Any fruit works great here – try berries, sliced peaches, or even caramelized bananas. You can also top with chocolate shavings, crushed cookies, or nuts instead.
Watch Out for These Mistakes While Making
The biggest challenge when making white chocolate mousse is temperature control – melting white chocolate at too high heat can cause it to seize and become grainy, so always use gentle heat and stir frequently. When combining the melted chocolate with cream cheese, both ingredients need to be at similar temperatures (slightly warm or room temperature) to prevent the mixture from becoming lumpy or splitting. Another common mistake is overwhipping the cream – stop beating as soon as stiff peaks form, as continuing will turn your cream into butter and ruin the mousse’s smooth texture. For the lightest, fluffiest results, fold the whipped cream into the chocolate-cream cheese mixture gradually and gently using a spatula, rather than stirring vigorously which can deflate all the air you’ve worked to incorporate.
What to Serve With White Chocolate Mousse?
This light and creamy dessert pairs wonderfully with fresh berries – I especially love adding raspberries or strawberries since their slight tartness balances out the sweetness of the white chocolate. A drizzle of dark chocolate sauce can create a nice contrast, both in flavor and looks. For a complete dessert spread, I like serving this mousse alongside some crispy butter cookies or shortbread, which add a nice crunch factor. If you’re feeling fancy, a shot of espresso on the side helps cut through the richness and makes this dessert feel extra special.
Storage Instructions
Keep Fresh: Your white chocolate mousse will stay perfectly smooth when kept in an airtight container in the refrigerator for up to 3 days. I recommend adding any fresh fruit toppings just before serving to keep everything fresh and prevent the fruit from making the mousse watery.
Make Ahead: This mousse is great for preparing in advance! You can make it up to 24 hours before serving – just keep it covered in the fridge. The texture actually gets even better after a few hours of chilling, as the flavors have time to blend together nicely.
Serve: When you’re ready to serve, take the mousse out of the fridge about 5-10 minutes beforehand. This lets it soften slightly, making it easier to scoop and giving you the perfect creamy texture. Add your fresh fruit toppings right before serving for the best presentation.
| Preparation Time | 15-20 minutes |
| Cooking Time | 0-10 minutes |
| Total Time | 60-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 10-15 g
- Fat: 100-120 g
- Carbohydrates: 80-90 g
Ingredients
- 1 cup thick whipping cream
- 1/2 cup white chocolate morsels
- 4 ounces softened cream cheese
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Topping: choice of your favorite fruit
Step 1: Whip the Cream
In a medium bowl, use a hand mixer to whip the heavy whipping cream until stiff peaks form.
This will create a light and airy mousse texture.
Once done, set the whipped cream aside for later use.
Step 2: Prepare the Cream Cheese Mixture
In a separate bowl, using the same hand mixer, combine the cream cheese, powdered sugar, vanilla extract, and a pinch of salt.
Mix until the mixture is smooth and creamy, ensuring there are no lumps of cream cheese remaining.
Step 3: Melt the Chocolate
In a third, microwave-safe bowl, melt the chocolate chips.
Do this by microwaving the chocolate in 20-second increments, stirring between each interval, until completely melted.
Be cautious not to overheat the chocolate, as it can seize up, making it difficult to incorporate into your mousse.
Step 4: Combine the Mixtures
Mix the melted chocolate into the cream cheese mixture until smooth and well combined.
Then, gently fold the whipped cream into the chocolate and cream cheese mixture, being careful not to deflate the whipped cream, until fully incorporated and the mousse is smooth.
Step 5: Portion and Set the Mousse
Spoon or pipe the chocolate mousse into individual serving dishes.
Place them in the refrigerator and allow them to chill for at least an hour to set properly.
Enjoy your delicious mousse cold, and consume it within 3 days for the best taste and texture.