Silky smooth white chocolate mousse is the perfect dessert to make for a romantic evening in! Made with just two ingredients, it tastes like pure luxury. You need only cream and white chocolate for this mousse.

For some more white chocolate sweets, try coconut white chocolate truffles, white chocolate macadamia nut cookies, or chocolate-dipped sesame cookies.

Four small glass cups of white chocolate mousse topped with raspberries.
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White chocolate mousse ingredients with labels.

Ingredient Notes and Substitutions

  • White chocolate: choose a variety that you like to eat as is, because the main flavour note here will be that white chocolate. Don't use chocolate chips.
  • Cream: this should be heavy or whipping cream, about 35% fat content.
  • Add-ins: try mixing in the zest of an orange or lemon, or add a pinch of vanilla powder to give a stronger vanilla taste.
  • Toppings: raspberries, other berries, and cocoa nibs make great toppings.


Mousse steps 1 to 4, melted chocolate, whipped cream, folding, and finished mousse.

Step 1: melt the chocolate with some of the cream over a double boiler, then set aside to cool.

Step 2: whip the remaining cream to soft peaks.

Step 3: fold the cream with the cooled melted chocolate mixture.

Step 4: spoon the mousse into individual containers and chill before serving.

Top Tips

  • Serve in a bowl: you don't have to make this recipe as individual portions. You can also make one large bowl and serve it family-style after dinner.
  • Don't skip chilling: if you serve the mousse immediately after mixing, it will be too soft. Make sure to chill for at least an hour before serving.
  • Fold twice: folding in part of the whipped cream before adding the rest ensures that the mousse won't split, and makes the end result lighter.

Recipe Notes

If you're unfamiliar with a double boiler or bain marie, it's simply a method in which you set a heatproof vessel over a pot of gently simmering water. You'll need a pot or bowl on top that fits snugly on top of the pot below on the stove.

You only need a maximum of 1-inch (2-½ cm) of water in the bottom pot to double boil. Despite the name, don't boil the water! It should be kept at a low simmer in order to gently melt the chocolate and not burn the cream.

Don't let the bowl or pot touch the simmering water. It should be placed above it so that the container is heated only with steam.

How to Store

White chocolate mousse is a great make-ahead dessert. Cover the individual jars and store them in the fridge for up to three days. We don't recommend freezing this.


What is white chocolate mousse made of?

White chocolate mousse is made with just white chocolate and whipping cream. That's it!

Is mousse just whipped pudding?

Mousse is its own dessert, generally made with whipped cream or beaten egg whites and chocolate. Unlike pudding or custard, mousse is not cooked to thicken.

What makes a good mousse?

The most important part of a mousse is whipping your aerators - whipped cream or egg whites - to the right consistency. For whipped cream, that means soft peaks. If you over-whip, the mousse will be grainy. If under-whipped, it will be too soft.

If you make this White Chocolate Mousse recipe or any other no-bake recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.

Four small glass cups of white chocolate mousse topped with raspberries.
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5 from 1 vote

White Chocolate Mousse

Silky smooth white chocolate mousse is the perfect dessert to make for a romantic evening in! Made with just two ingredients, it tastes like pure luxury.
Prep Time20 minutes
Cook Time8 minutes
Chilling Time3 hours
Total Time3 hours 28 minutes
Yield: 4


  • Double boiler
  • Wooden spoon
  • Spatula
  • Whisk
  • Hand or stand mixer
  • Measuring cups and spoons or a digital kitchen scale


  • 2 3.5 oz. bars white chocolate chopped
  • 1-¼ cup whipping cream divided


  • Combine the white chocolate and ¼ cup (125ml) of the whipping cream in a double boiler set over gently simmering water.
  • Heat over low-medium, stirring often, until the mixture is melted, smooth, and creamy.
  • Remove the chocolate-cream mixture from the heat and let it cool to room temperature, about 30 minutes.
  • When the chocolate has cooled, whip the remaining cream with a hand or stand mixer to soft peaks, about 3 to 4 minutes. Soft peaks means a dollop of cream turned upside down should hold a slight peak, yet droop a bit.
  • Carefully fold about ¼ of the whipped cream into the cooled chocolate. Once well combined, add the remaining whipped cream, and gently fold together until no streaks of cream or chocolate remain.
  • Spoon the white chocolate mousse into ramekins or small jars then place them in the fridge to chill for 2 to 3 hours.
  • Garnish with fresh raspberries, cacao nibs, dried rose petals, or anything else you like before serving.


Serving: 1g | Calories: 320kcal | Carbohydrates: 30g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 27mg | Sodium: 49mg | Sugar: 30g

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

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