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Easy White Chocolate Mousse

Print Recipe
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

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.