Rich, creamy, sweet white chocolate wrapped up in a gorgeous white chocolate mousse! I wanted to create an easy mousse that could be tasty enough for a cake filling, but also just as wonderful on it’s own – and I think we have a winner!

DITCH THE EGGS

I know a traditional mousse uses eggs, but honestly, when I was making this recipe, I wanted it to be as close to a mousse texture as possible, with the most simple approach possible. This mousse was designed to be a filling for a cake, but also needed to be pipable for our pretty photos here, so I ditched the extra steps and kept it easy peasy.

After all, you’re making a cake and buttercream – no need to make a complicated filling (not saying eggs are complicated, but you get what I’m saying). So if you’re looking for a mousse with eggs, this one isn’t what you’re looking for – but it’s DELICIOUS, so if that’s what you’re looking for, you’re definitely in the right place.

This mousse came out the PERFECT texture! I wanted it to be airy, full of creamy flavory, and able to hold it’s shape really well as a filling in a cake (or would be lovely in these jars like I did here with a few raspberries or strawberries for a special occasion!).

keep it chill

First, you’re going to need to whip up the whipped cream – the trick here is to chill your bowl. If your metal mixer bowl and whisk are both freezing (as in, toss them into your freezer for at least 5 minutes before), you’re in great shape for a lovely whipped cream. I’ve noticed better stiff peaks with this method, and it also keeps the shape much better after it’s been whipped.

MAX SOFTNESS

In order to avoid getting little bits of white chocolate or clumps of cream cheese in your mousse, you’ll need to be careful about temperature. You want your mousse to be light and fluffy, and void of ALL little bits. The best way to do this is to make sure your white chocolate has melted completely, and that it has cooled a little before it gets mixed in with the cream cheese.

That said, you want your cream cheese to be the same temperature as your white chocolate. If they’re the same, they won’t fight each other and “cool” to fast, leaving little bits of either ingredient in your mousse (thus destroying the beautiful texture).

What to do if you get little bits that didn’t mix in all the way:

I get it, something crap happens. But if you want to fix having little bits in your mousse, you’re going to need to whip it up a bit longer before folding in the whipped cream. If you’re noticing little bits in your cream cheese / chocolate mixture early on, keep whipping it until they come to the same temperature and mix together better. Once you’ve added in your whipped cream, it’s too late, and you’re stuck with little bits.

That’s it! You’re all set to make a gorgeous mousse that will be lovely inside a cake, piped right onto a cupcake, added as filling to a cupcake, in a jar with some of my favorite Sweet Tooth Fairy Sprinkles (as shown here), or in a bowl of fresh fruit or chocolate shavings for a special occasion. The sky’s the limit with this one, and I can’t wait to see what you create.

As for me… this mousse went into a cake – and I’m sharing that one soon, so keep an eye out for the recipe, friends!

Get the Recipe: Easy White Chocolate Mousse

Simple White Chocolate Mousse made with no eggs, and can be easily piped, served as is with fruit, or added to a cake for a delicious filling!
Servings: 4 cups
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Ingredients
 

  • 1 cup white chocolate melts or good quality white chocolate chips
  • 1 cup heavy cream
  • 8 oz room temperature cream cheese
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla or vanilla bean paste
  • 1/4 teaspoon salt

Instructions
 

  • Place your metal mixing bowl and metal whisk attachment into the freezer for 5 minutes until chilled. Attach the bowl and whisk to your stand mixer.
  • Microwave your white chocolate in a small glass dish for 30 seconds and stir. Repeat, stir. Repeat one more time, then stir until smooth and silky. Let cool to a little above room temperature.
  • Add in the heavy cream and start the speed on low for about 1 minute. For the next minute or two, slowly increase the speed until you're at full speed and have reached stiff peaks. Add to a bowl and set aside (you're going to need your mixing bowl again for the next step).
  • Add the room temperature cream cheese and powdered sugar to a stand mixer bowl with a paddle attachment and whip up until it's light and fluffy. Add in the vanilla and salt and whip up again.
  • Add in the white chocolate little by little, and make sure it's whipping in smoothly (NOTE: if you notice it's turning into little white bits in the mixture, you need to heat it up just a little bit again before adding it in again). Whip up again until it's all combined.
  • Carefully and gently fold in the whipped cream mixture until a thick and luscious mousse forms. Don't overwork the mousse – let it keep as much air as possible.
  • Use immediately or store in the fridge up to a week for best results.