An easy white chocolate mousse with no eggs, no gelatin, and just 3 main ingredients. This no bake dessert tastes like a cloud!
Have you ever tasted a cloud? Probably not 😉 but I imagine this white chocolate mousse comes pretty close. It’s soft and silky with that subtle milky vanilla flavor. When your meal calls for a light and airy dessert this is a smart choice.
- It’s served in small glasses so it doesn’t overwhelm.
- It’s not too sweet.
- You can top it with any fruit that fits the season.
- And the best part? It waits patiently in the fridge for up to a day ahead.
No-egg no gelatin white chocolate mousse
Real white chocolate ~ this is the star of this mousse recipe. White chocolate is a sweet, creamy confection made from cocoa butter, sugar, and milk, without cocoa solids. And yes, it is real chocolate. Just be sure to buy a product labeled white chocolate.
Cream ~ use heavy cream (or heavy whipping cream) ~ both whip well and give you the rich, stable texture you want for mousse.
Crème fraîche ~ it adds a subtle tang and silky texture that balances the sweetness.
Vanilla Bean Paste ~ adds a deeper, more aromatic vanilla flavor along with those seed flecks that make any vanilla dessert feel extra special.
Topping your mousse
White chocolate mousse begs for some sort of topping because one: it’s plain visually, and two: the flavor is subtle.
good ideas
- berries like sliced strawberries, blueberries, blackberries, or raspberries give the mousse a pop of acidity.
- stewed rhubarb
- homemade strawberry sauce
- fresh cherry sauce
- chocolate shavings
bad idea
- skip the whipped cream, it’s redundant 😉
your questions…
Yes, it would work well for a classic icebox cake.
I would not use them, the flavor won’t be as nice and they can be super tricky to melt. I strongly recommend real white chocolate here.
Look for the words white chocolate on the label (it’s a legal term.) Avoid anything that says white baking chips, white confectionary, white bark, candy coating or melting wafers.
Vanilla bean paste is a concentrated vanilla extract thickened with a syrup and containing real vanilla bean seeds for flavor and visible specks. I love it and always have it in my pantry. The brand does matter, though, and I like Nielsen-Massey. Cheaper brands just don’t taste very good.
Yes. Also check out my Milk Chocolate Mousse Recipe.
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White Chocolate Mousse
Ingredients
- 6 ounces white chocolate, chopped finely
- 1 cup heavy cream, divided
- 1/2 cup creme fraiche
- 1 Tbsp vanilla bean paste
- pinch sea salt
topping
- 1 cup strawberries, thinly sliced
- 2 tsp sugar
Instructions
- Gently melt the white chocolate with 1/4 cup of the cream (microwave or double boiler), stirring until smooth. Let cool to just warm.
- Whip the remaining 3/4 cup cream to soft peaks.
- Stir the crème fraîche, salt, and vanilla into the melted chocolate until smooth.
- Gently fold in the whipped cream in two additions until light and airy.
- Spoon into 4 small glasses and chill 4-6 hours (or overnight) until set. Serve topped with the strawberries and any juices that have accumulated.
To macerate strawberries
- Combine the sliced berries with sugar and let sit at room temperature for 15-30 minutes, stirring ocassionally. They’ll soften and release their juices into a light syrup.
Notes
Nutrition
More mousse recipes please!
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