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.

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.


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

Two Ingredient White Chocolate Mousse Recipe

Don’t be fooled by how deliciously sweet this dessert is…it is only two ingredients, but it tastes like it took hours to prepare!

I used white chocolate morsels in this recipe, but 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.

To be considered white chocolate, it must contain at least 20% cocoa butter. If you see labels like white morsels, white baking wafers, or white chips, those do not have the 20% cocoa butter, so they can’t be called white chocolate. Confusing, I know!

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

How to Make Two-Ingredient White Chocolate Mousse

The first step in making Two-Ingredient White Chocolate Mousse is to melt the white chocolate pieces.

To melt them, heat up 1/2 cup of the cream in the microwave. I heated it up for about 50 seconds, but you may need to heat it up for a bit longer, depending on the power of your microwave. Add the white chips to the warm cream and stir until the white chocolate is melted. This can take up to two minutes, so be patient. Set that aside while you beat the remaining cream. 

In a medium bowl, pour in the remaining cup of cold cream. Using a hand-held or stand mixer, beat the cream until soft peaks form. When a recipe calls for the cream to form ‘soft peaks’, it means that the cream is beaten just enough for little peaks to form, but will fall over as soon as the beater is removed.

Once the soft peaks have formed, take half of the beaten cream and store it in the refrigerator to use as your whipped topping later! Continue beating the rest of the cream until you have ‘stiff peaks’. Stiff peaks are sharp peaks that can stand on their own even after the beater has been removed. (If a recipe ever asks for ‘medium peaks’, that means that the peaks will stand pretty much on their own, but with a slight curl at the top.)

Once your whipped cream has peaked, add half to the white chocolate mixture, gently folding it in. Then, add in the rest of the cream to the mixture.

Spoonful of White Chocolate Mousse Being Lifted Out of Glass

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.

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

More Mousse Recipes

5 from 7 votes

Two Ingredient White Chocolate Mousse

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


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


  • In a microwave-safe bowl, heat 1/2 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. (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.
  • 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 reserved whip cream or cool whip and white chocolate shavings.

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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. Delicious and easy! A cold mousse makes for a phenomenal dessert year-round and your recipe can be made in a pinch too.
    Thanks for sharing!

  2. Hi,

    I am looking to try this out as it is the simplest white chocolate recipe I have found. Is this stable enough to be a cake filling for a refrigerated cake?

    Thank you,

  3. I made this as a dessert for Easter. This was extremely easy and very tasty. I would suggest making sure you have white chocolate and not the “white morsels” or “white chips” which can be made from palm oil, not cocoa butter. I followed the recipe exactly.

  4. I made this an added it to the top of my cheesecake. I let it set overnight and the next day I was instantly the hit at our holiday Easter dinner!

  5. I’m making this for an upcoming event where everyone brings a dessert. Serving in little shooter cups I found on Amazon. My test run turned out great – super easy and delicious! Question, though…once prepared, how long can you store on fridge before serving? If I make on a Thursday night, will they still be good Saturday night?

    1. Hi Christa – I would prepare it and then leave it in the bowl you made them in. When you are ready to serve, re-whip the mousse and place in your serving cups. That would be the SUPER CAUTIOUS way to do it. You could probably get away with preparing on Thursday and serving Saturday.

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