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. 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.
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.
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.
More Mousse Recipes
Two Ingredient White Chocolate Mousse
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. (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.
Did you make this recipe?
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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!
Looks delicious, and easy to make . I will give this a try.
This sounds fantastic
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,
Melissa
Hi melissa – it just depends on what size cake you are making. 🙂
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.
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!
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?
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.
Would this mousse work as a layer in my frozen pie with homemade chocolate cookie crust? I think this would freeze/ any thoughts?
Hello Amanda your recipe looks wonderful & the reviews are promising. You said you could use the Mousse as a filling for cake. I’m making a Bouche Noel tradition size (13″ x 18″) Could I use this recipe would it be stiff enough / hold up being rolled? And would it be enough if I put 1/2″ layer on?
Hi Janel – yes, it should work.
Would adding extract and food coloring to this change the consistency too much? I want to make a raspberry mousse and this recipe is so simple and easy!
You should be safe with a small amount of extract. 🙂