White chocolate mousse is a light, airy dessert made with white chocolate and egg whites. You can make this classic French dessert ahead of time, making it perfect for Christmas dinner.
White chocolate - since chocolate is the main flavoring, I recommend using the best quality possible. I personally like to use chocolate from Callebaut.
Of course, you can also make this recipe with a bar from the supermarket. Then take one that you also like to eat on its own.
Since white chocolate is a lot sweeter, it's important to take a moment to taste whether you need to add more or less sugar.
If you love this recipe, check out my recipe for classic chocolate mousse!
Eggwhite - in classic chocolate mousse, cooked raw egg whites. Because of this, this recipe is not suitable for small children, pregnant women, and people with weak immune systems.
I have a recipe for chocolate mousse without eggs for anyone who cannot eat raw eggs! You can substitute dark chocolate for white in this recipe just fine!
Heavy cream - the heavy cream adds a delicious creamy flavor to the mousse. By heating the whipped cream with the chocolate, you prevent the chocolate from solidifying as soon as you fold it through the egg whites.
How to make the perfect white chocolate mousse
White chocolate mousse is not at all difficult to make.
It's nothing more than melting the chocolate with the heavy cream, whipping the egg whites, and gently folding it in.
You do have to let it set in the fridge for at least a few hours, but that gives you plenty of time to concentrate on the rest of the dinner.
My tips for the best mousse
- Clean your bowl and whisk with lemon juice. Eggwhite won't fluff up when your equipment is greasy. The lemon juice or vinegar removes any fat that might still be in your bowl.
- Mix the egg whites and chocolate as little as possible. It is perfectly fine if some spots of just egg white are left. If you overmix the mousse it won't be as fluffy!
- Make sure your eggs are at room temperature. The room-temperature egg gives you a better foam than cold eggs.
- Take your time. You want as many air bubbles in your mousse as possible, and that takes time. Whisking your egg white on medium speed makes might take longer but gives you a more stable foam with lots of tiny bubbles.
For this recipe, you will need a pan with an appropriate heat-resistant bowl, a mixing bowl with a whisk or hand mixer, and cute bowls. You'll also need a scale or some measuring cups!
The homemade white chocolate mousse will stay good for about two days if you store it in the refrigerator. Because it contains raw egg whites, I do not recommend storing the mousse longer.
More dessert recipes
- 7.8 oz or 220 gram white chocolate
- ¼ cup or 100 ml heavy cream
- 4 eggwhites
- 3 tablespoons sugar
- ¼ teaspoon salt
- Finely chop the chocolate and put it together with the whipping cream in a heatproof bowl.
- Place the bowl on a pan with a layer of boiling water, melt the chocolate au bain-marie and let it cool completely. Make sure the bowl cannot touch the water, or use a special au bain-marie pan.
- When the chocolate has cooled, beat the egg whites until frothy. After two minutes, add the sugar and salt and beat the egg whites until stiff.
- Carefully spoon the chocolate through the stiffly beaten egg whites and divide the chocolate mousse between the bowls.
- Let the white chocolate mousse set in the refrigerator for at least 4 hours.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 436Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 40mgSodium: 243mgCarbohydrates: 43gFiber: 0gSugar: 43gProtein: 8g