Smooth White Chocolate Ganache Mousse

I never thought white chocolate ganache mousse would become my go-to dessert for dinner parties. Growing up, my mom always bought those pre-made chocolate pudding cups from the store, and that was fancy enough for us. When I tried making mousse for the first time, it turned into a grainy, soupy mess.

That’s because I was making a common mistake—I was rushing the process and using chocolate that was too hot. White chocolate ganache mousse needs patience and gentle handling. But once you know the right steps, it’s actually pretty simple to make. Trust me, if I can figure it out, anyone can.

What Kind of Milk Should I Use?

Full-fat milk is essential for this mousse recipe, and you’ll want to stick with whole milk that’s around 3.25% fat content. While you might be tempted to substitute lower-fat milk, doing so would affect the richness and texture of your final mousse. Regular supermarket whole milk works perfectly fine here, but if you want to go fancy, you could use organic whole milk – though honestly, you probably won’t notice much difference in the final product. Just make sure your milk is fresh and hasn’t started to sour, as this can affect the way it interacts with the other ingredients.

Options for Substitutions

When making this mousse, there are a few ingredient swaps you can consider, though some ingredients are essential for the right texture:

• Full-fat milk: You can use half-and-half instead of full-fat milk for an even richer result. However, I don’t recommend using low-fat milk as it will affect the final texture and richness of the mousse.
• Glucose syrup: If you can’t find glucose syrup, you can use light corn syrup as a 1:1 replacement. In a pinch, you could also use honey, though this will add a slight flavor to your mousse.
• Gelatin mixture: The gelatin is crucial for the structure of this mousse and cannot be skipped. However, if you need a vegetarian version, you can use agar-agar powder – use about 1/3 of the amount called for gelatin, as agar-agar is stronger. Keep in mind that agar-agar will give a slightly different texture.

Watch Out for These Mistakes While Making

The trickiest part of making white chocolate ganache mousse is temperature control – if your milk mixture is too hot when added to the chocolate, it can cause the cocoa butter to separate and create a grainy texture.

A common mistake is not properly blooming the gelatin, so make sure to let it fully hydrate in cold water for at least 5 minutes before incorporating it into your warm mixture, and always ensure your gelatin is completely dissolved with no visible granules.

When whipping the ganache to create that airy mousse texture, timing is crucial – start whipping only when the mixture has cooled to around room temperature (about 75°F/24°C), as whipping while too warm or too cold will result in either a collapsed or lumpy mousse.

For the smoothest results, use a high-quality white chocolate with at least 30% cocoa butter content, and strain your final mixture through a fine-mesh sieve to catch any small bits of undissolved gelatin or chocolate.

What to Serve With White Chocolate Mousse?

This light and creamy white chocolate mousse pairs beautifully with fresh berries – I especially love adding raspberries or strawberries for a pop of color and tartness that cuts through the sweetness. A simple dark chocolate sauce drizzled over the top creates a nice contrast in both flavor and appearance. You can also serve this mousse with some crispy butter cookies or shortbread on the side, which add a nice crunchy texture to complement the smooth, airy mousse. If you’re feeling fancy, a sprinkle of crushed pistachios or toasted almonds on top works really well too!

Storage Instructions

Keep Cool: This white chocolate ganache mousse needs to be kept in the refrigerator in an airtight container. It will stay fresh and maintain its texture for up to 3 days. The cool temperature helps keep the mousse firm and creamy.

Make Ahead: You can prepare this mousse up to 24 hours before serving. Just keep it covered in the fridge until you’re ready to use it. This actually works in your favor since the flavors have time to develop and the texture becomes even more smooth.

Serve: Take the mousse out of the fridge about 10-15 minutes before serving to let it soften slightly. This helps bring out the subtle white chocolate flavor and gives it that perfect, creamy consistency.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 250-300
• Protein: 7-10 g
• Fat: 15-20 g
• Carbohydrates: 30-35 g

Ingredients

• 223 grams full-fat milk
• 22 grams glucose syrup (de 60)
• 37 grams gelatin mixture

Step 1: Boil Milk and Glucose Syrup

Begin by combining 223 grams of whole milk and 22 grams of glucose syrup (DE 60) in a saucepan.

Bring the mixture to a gentle boil over medium heat, stirring occasionally to ensure the glucose syrup fully dissolves into the milk.

Step 2: Pour Over Chocolate and Cocoa Butter

Once the milk and glucose syrup mixture reaches a boil, carefully pour it over a prepared bowl containing white chocolate and cocoa butter.

Let the hot liquid sit for a moment to start melting the chocolate and cocoa butter.

Step 3: Emulsify the Mixture

Using a hand blender or whisk, emulsify the mixture until it becomes smooth and takes on a silky texture.

This ensures that the white chocolate and cocoa butter are fully incorporated into the boiled mixture.

Step 4: Incorporate Gelatin Mass

Add 37 grams of gelatin mass to the emulsified mixture.

Continue to stir until the gelatin mass is completely dissolved and evenly mixed, creating a consistent and glossy finish.