Here’s a light, airy, and decadent White Chocolate Mousse recipe — creamy, fluffy, and perfect for dessert cups or fancy plating.
🍫✨ Light & Fluffy White Chocolate Mousse
Serves: 4–6
Prep: 15 minutes
Chill: 1–2 hours
Ingredients
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6 oz white chocolate, chopped
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1 cup heavy cream (divided: 1/2 cup for melting chocolate, 1/2 cup for whipping)
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3 large egg whites
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2–3 tbsp sugar
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1 tsp vanilla extract
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Pinch of salt
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Optional garnish: white chocolate shavings, berries, mint
Instructions
1. Melt the chocolate
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Heat 1/2 cup heavy cream in a small saucepan over low heat until warm (do not boil).
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Pour over white chocolate in a heatproof bowl.
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Let sit 1–2 minutes, then stir until smooth.
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Add vanilla extract. Let cool slightly.
2. Whip the cream
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In a chilled bowl, whip the remaining 1/2 cup heavy cream to soft peaks.
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Set aside.
3. Beat the egg whites
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In another clean bowl, beat egg whites + pinch of salt with an electric mixer.
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Slowly add sugar and beat to stiff peaks.
4. Fold together
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Gently fold the whipped cream into the melted white chocolate until partially combined.
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Carefully fold in the egg whites in batches, keeping the mixture airy.
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Stop folding once fully combined — do not overmix.
5. Chill
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Spoon mousse into serving cups or glasses.
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Chill at least 1–2 hours, preferably longer for set texture.
6. Serve
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Top with white chocolate shavings, berries, or a mint leaf for presentation.
💡 Tips
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No raw eggs: Use pasteurized egg whites or whipped cream-only mousse if preferred.
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Extra fluffy: Gently fold instead of stirring to retain air.
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Make ahead: Can be made a day in advance — keep covered in the fridge.
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Flavor twist: Add a splash of coffee liqueur, orange zest, or a few drops of almond extract.
I can also give you a 5-minute microwave version that’s almost as fluffy if you want a super quick white chocolate
