Two Ingredient White Chocolate Mousse is a rich and decadent white chocolate dessert topped with whipped cream and white chocolate curls. This smooth and creamy dessert is made with just two ingredients and is as pretty as it is delicious to eat! For another white chocolate treat, try my White Chocolate Cranberry Fudge.

PIN IT HERE!

Two Ingredient White Chocolate Mousse in a Low Ball Glass with Whipped Cream

Two Ingredient White Chocolate Mousse

As soon as I made my Two Ingredient Chocolate Mousse, I knew I had to make a white chocolate version, still sticking to just two ingredients. The final result is again, a light and whipped texture that makes you want to savor every bite! It is such an elegant dessert, I felt like I should eat it daintily and slowly. But, nope! No one was here to judge me, anyway. I also have Peanut Butter Mousse you may want to try!

Ingredients & Substitutions

White Chocolate Morsels: There are other options when it comes to white chocolate. White chocolate contains only cocoa butter, and no cocoa solids, which gives it a light color. But, there is no doubt that it adds sweetness to any dessert.

Heavy Whipping Cream: Heavy whipping cream, or heavy cream, is a liquid that is 36-40% fat. You cannot use milk in this recipe.

Close up of White Chocolate Mousse with Whipped Cream and White Chocolate Curls on Top

How to Serve White Chocolate Mousse

Once you have everything whipped and mixed together, divide the mousse into four serving glasses. I used lowball glasses, but ramekins, espresso cups, martini glasses, or any cute small bowls work just as well. Let the mousse chill for at least an hour (or even overnight) before serving. Top the chilled mousse with whipped cream or any toppings of your choice.

To get that pretty swirl of whipped cream, add the whipped cream to a piping bag with a 1M tip and build up your swirl. I made some white chocolate curls to add to my mousse just for that added flare😀. If you don’t want to make your own curls, you can find white chocolate curls on Amazon.

Spoonful of White Chocolate Mousse Being Lifted Out of Glass

How to Store Mousse

We recommend storing your homemade mousse in an airtight container in the refrigerator for no longer than 3 days. To keep your mousse fresh, cover it with plastic wrap or a lid to prevent it from drying out or absorbing any unwanted odors. And don’t forget to label the container with the date of preparation.

Glass of White Chocolate Mousse with Some Removed and Spoon Next to Glass

More Mousse Recipes

4.84 from 12 votes

Two Ingredient White Chocolate Mousse

Prep Time 10 minutes
Chill 1 hour
Total Time 1 hour 10 minutes
Whip up this smooth, creamy, and decadent dessert in a few minutes with just two ingredients!

Ingredients

  • 1 ½ cups heavy cream, cold and divided
  • 1 cup white chocolate chips

Instructions

  • In a microwave-safe bowl, heat ½ cup of the heavy cream for 50 seconds (depending on microwave strength).
  • Add the white chocolate chips to the cream and stir until the chips have melted. This will take 1-2 minutes. Set aside to cool.
  • Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. Continue whipping the cream until stiff peaks form.
  • Slowly fold in half the whipped cream into the white chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.
  • Divide the mixture between 4 ramekins or cocktail glasses (I used lowball glasses). Refrigerate for at least one hour, up to overnight, before serving. Top with the more whipped cream or Cool Whip and white chocolate shavings.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi Amanda,
    I love ur recipes can you please help me as I live in Netherlands so which cream I can use as over here heavy whipping cream is not available,thank you

    1. Gewoon lekker de vetste slagroom die je kunt krijgen. Hier is dat iets ingewikkelder (I. De supermarkt kun je niet echt kiezen tussen percentages vet) maar werkt prima met vooor slagroom! Echt. Top recept!

  2. Made this so many times already that it is high time to leave a reply and my thanks. Very easy and exactly right to my taste! Light. Not too sweet! Perfect! Thank you.

  3. Hello,
    I’m really eager to try this, Can I use this is a spring form on a biscuit base. I mean will it hold the way cheese cake does?

  4. Just a couple thoughts … First, this is DELICIOUS! Perfect for my white chocolate mousse cups for a party! I had to re-make a batch due to rookie mistakes….. I think it needs to be stated in the directions NOT to over whip the whipping cream… if you whip it a touch too long it gets super thick and hard to mix into the white chocolate mixture. Also, if you take too longer to move it into your cups it begins to break down and becomes somewhat liquidy. :-\ I also doubled my recipe so it took longer to heat up the cream. Need to be sure the chocolate chips fully melt before mixing in the cream, otherwise there a little bits/chucks of white chocolate throughout. When I made it the 2nd try, it turned out much better. Looking forward to serving them at the party! :))

    1. Sorry to hear that. I would focus on achieve the right consistency and making sure you are folding in the whipped topping in step 4.

      3. Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. (Optional: Store half the soft whipped cream into a small bowl and refrigerate it to use as a topping for the mousse.) Continue whipping the cream until stiff peaks form.
      4. Slowly fold in half the whipped cream into the white chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.