White Chocolate Mousse Recipe

White Chocolate Mousse Recipe
White Chocolate Mousse is an easy and versatile dessert. It makes a great light dessert on its own, but can also be used in dozens of other desserts such as pies, cakes, cupcakes, puddings, and parfaits. The following recipe is quick and easy, and the mousse can be made several days ahead of serving.
Although it won’t taste quite as good, you can substitute vanilla chips or almond bark for the white chocolate. You can also stir in fresh berries or other fruit, as well as fruit puree or fresh fruit curd, such as lemon or lime.

12 Servings

6 ounces highest quality white chocolate, chopped
2 cup whipping cream

2 egg whites, stiffly beaten
  1. Refrigerate mixing bowl and beater for at least 15 minutes.
  2. Mix the white chocolate and 1/2 cup of the whipping cream in a microwave safe container and microwave 1 minute, stirring every 25 seconds. Make sure you don’t overcook; the white chocolate will continue melting after it is removed from the microwave.
  3. Whisk together until smooth.
  4. Set aside until no longer warm. (you can speed it up in the fridge or freezer, but make sure you don’t leave it too long.)
  5. When the white chocolate mixture has cooled to room temperature, beat the whipping cream in the chilled bowl until soft peaks begin to appear.
  6. Add the white chocolate mixture and beat just until stiff peaks form when the beater is raised.
  7. Fold in the stiffly beaten egg whites.
  8. Pour the mixture into a serving bowl.
  9. Cover with plastic wrap and chill thoroughly before serving.
Note: For individual servings, you can pour the mixture in 12 small ramekins instead of a large serving bowl.

Amount Per Serving
Calories 220 Calories from Fat 171
Percent Total Calories From: Fat 78% Protein 4% Carb. 18%

Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 12 g
Cholesterol 56 mg
Sodium 36 mg
Total Carbohydrate 10 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g

Vitamin A 6% Vitamin C 0% Calcium 0% Iron 0%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.