Creamy White Chocolate Mousse

Silky White Chocolate Mousse

This Silky White Chocolate Mousse is an indulgent dessert that’s both elegant and effortless. Featuring smooth white chocolate, rich cream, and a subtle touch of vanilla, it’s a refined sweet course that pairs beautifully with fruit, liqueurs, or a simple dollop of whipped cream—perfect for special occasions or anytime you’re craving something decadent.

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Ingredients

Ingredient	Amount
High-quality white chocolate (choose one with cocoa butter, not palm oil)	8 oz
Cold heavy cream (divided)	2 cups
Vanilla extract	1 tablespoon
Egg whites (optional, for added lightness)	2
Salt	A pinch

Optional Flavor Boosters:

• Splash of Grand Marnier or amaretto
• Zest from 1 lemon or orange
• Fresh berries or fruit purée (raspberry and mango are great choices)

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How to Make It

Step 1: Melt the White Chocolate

Place chopped white chocolate in a heat-safe bowl over a pot of gently simmering water (a double boiler). Stir continuously until fully melted and smooth. Remove from heat and allow it to cool slightly—lukewarm is ideal.

Step 2: Whip the Cream

In a chilled bowl, whip 1½ cups of the cold heavy cream and the vanilla extract until soft peaks form. Be sure to stop before it gets stiff or grainy.

Step 3: Combine Cream and Chocolate

Gently fold the cooled white chocolate into the whipped cream using a spatula. Work slowly to keep the mixture airy and smooth, mixing just until no streaks remain.

Step 4: Optional – Whip the Egg Whites

For a lighter mousse, whip the egg whites with a pinch of salt in a clean bowl until stiff peaks form. Carefully fold them into the mousse mixture until just incorporated.

Step 5: Chill the Mousse

Transfer the mousse into serving dishes—glasses, ramekins, or a large bowl—and refrigerate for at least 2–3 hours. Overnight chilling will give the best texture.

Step 6: Serve and Garnish

Before serving, whip the remaining ½ cup of heavy cream to soft peaks. Add a spoonful or pipe it over each mousse serving. Finish with your choice of garnishes like citrus zest, fresh fruit, or white chocolate curls.

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Pro Tips

• Use Quality Chocolate: Look for white chocolate made with real cocoa butter. It melts smoother and tastes better.
• Keep Everything Cold: Chill your mixing bowl and beaters before whipping cream to help it thicken more quickly and hold shape.
• Handle Gently: When folding, do so with care to avoid deflating the cream or egg whites.
• Egg Safety: If you prefer to avoid raw eggs, use pasteurized egg whites—or skip this step for a denser mousse that’s still delicious.