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White Chocolate Mousse

  • Total Time: 30 mins
  • Yield: 4 1x


  • 1 cup white baking chips
  • 1 cup heavy cream, divided


  1. In a medium microwave safe bowl, combine chips and 2 tablespoons of cream. Microwave on high in 30 second increments, stirring in between to promote melting, until fully melted. Allow to cool for about 20 minutes, stirring occasionally.
  2. In a large bowl, whip heavy cream to stiff peaks using a hand mixer on low to medium speed. Do not over mix or it will turn into butter.
  3. Add 1/3 of the whipped cream into the white chocolate mixture and fold in with a rubber spatula. Once folded in, pour that mixture into the remainder of the heavy cream and fold in until combined. Be gentle or it will deflate. Place into serving vessels. I used 2 wine glasses and 2 small glass bowls. Refrigerate for about 2 hours. Serve cold. This recipe may not be frozen and is best eaten the day it is made.


Recipe adapted from Sally’s Baking Addiction

  • Prep Time: 30 mins