White-Chocolate-Mousse

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White Chocolate Mousse

Perfect for filling a cake, serving with cookies or all on its own!

Ingredients

Recipe Details

  • Yield: 4-1/4 cups (14.24 ounces)
  1. In a small microwaveable bowl, combine the chocolate and butter. Melt in the microwave, 40 seconds at a time until the chocolate and butter are melted and smooth. Be careful when doing this as chocolate can burn quickly, particularly white chocolate.
  2. Add about ½ cup of the cream to the white chocolate mixture and stir to combine.
  3. In a larger cold mixing bowl, pour the remaining cream along with the white chocolate cream mixture. Using a whisk or handheld mixer, whip the mixture to smooth but firm peaks. Be careful not to over whip as the mousse break and have a grainy appearance. Cover the bowl with plastic wrap and set the mousse in the refrigerator to chill while you get ready to assemble the Charlotte.

13 thoughts on “White Chocolate Mousse

  1. made this to fill a layer cake. It was very light and pleasant. I would add some icing sugar or sweetness if the cake is plain but if you already have lots of flavour in there, this recipe is perfect as is:)

  2. Hey Claudine!!! It has no eggs LOL :) I'm definitely trying this recipe!!!

  3. I made this yesterday and I used a stove top melting as I don't have a microwave. The one thing I wasn't clear on was the cream. I was sure you should use whipping cream but it stated cream so that is what I used. I would think that whipping cream is what is needed as the cream didn't whip up at all, simply separated like one other commenter noted. I ended up slowly melting it all again and poured it over the cake to soak it up more in line with a tres leche cake. There is something wrong with this recipe so I'd advise against using it. Expensive lesson….

  4. Veridiana Orozco as I understand it, heavy cream is cream, not milk and yes yes was really cold which is why the warm chocolate mixture hardened and separated. This recipe is very vague. The temp of the chocolate and cream should be what? does it need to cool before adding to the balance of cream? How long to beat, seconds? Minutes? I have been baking for years so I know how to follow a recipe. I just wanted to share my experience so others don't end up with the same problem.

  5. I followed this recipe specifically. I had a very bad result. like others once I got to mixing the cream into the chocolate mixture it would not peak, but broke into the dreaded grainy texture. It also did not set up in the fridge but remained thick soup, not what I was hoping for in a cake filling. Something is really wrong with this recipe. Such an expensive wrong at that, for others I would not do this recipe. It is just not right.

  6. Use baker's white chocolate, and real, good quality butter. Bring the melted chocolate/butter mixture to room temp, then add 1/2 cup of very cold heavy whipping cream. In the larger cold mixing bowl, add the chocolate mixure in two separate batches. The trick here is to keep the heavy whipping cream as cold as you can, to get stiff peaks in the mousse. Refrigerate the large bowl well, prior to using, and use one with a handle so you don't transfer any warmth from your hands onto the bowl. Refridgerate immediately.