Why did my white chocolate mousse separate?

Separation usually happens when the melted chocolate is too warm when added to the whipped cream, or if the mixture is overmixed. Be sure the chocolate is at room temperature and mix gently just until combined.

Can I make white chocolate mousse ahead of time?

Yes, white chocolate mousse is a great make-ahead dessert. It needs to chill for at least 3 hours, and it keeps well in the refrigerator for up to 3 days.

Can I use regular whipping cream instead of heavy cream?

You should use heavy whipping cream with at least 36% fat content. Regular whipping cream (around 30–35% fat) may not hold stiff peaks as well, resulting in a runnier mousse.

Is it possible to make this mousse without a mixer?

Yes, but it will take effort. You can whip the cream by hand using a whisk, though it may take 8–10 minutes. Make sure the bowl and whisk are cold to help the cream whip faster.

White Chocolate Mousse

Name: White Chocolate Mousse
Prep time: 10 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 2 cups (473 ml) heavy whipping cream; 1 cup (170 g) white chocolate chips

Description

A quick and easy white chocolate mousse that uses just two ingredients—perfect for beginner cooks looking for an elegant, no-bake dessert. Light, fluffy, and totally irresistible.

Ingredients

Scale

2 cups (473 ml) heavy whipping cream
1 cup (170 g) white chocolate chips

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Instructions

Chill your tools: Place a metal or glass mixing bowl and your electric mixer beaters in the freezer for 10 to 15 minutes to help the cream whip better.
Melt the chocolate: Combine ½ cup of the heavy cream with the white chocolate chips in a microwave-safe bowl. Microwave at 50% power for about 2 minutes, stirring every 30 seconds until melted and smooth. Let the mixture cool to room temperature before proceeding.
Whip the cream: Pour the remaining 1½ cups of heavy whipping cream into the chilled mixing bowl and beat on high until stiff peaks form. You’ll know it’s ready when the cream holds its shape and doesn’t collapse when you lift the beaters.
Combine the chocolate and cream: Slowly pour the cooled white chocolate mixture into the whipped cream. Beat gently on low speed or fold in by hand until everything is smooth and fully combined. Be careful not to overmix to preserve the airy texture.
Chill the mousse: Spoon the mousse into individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours or overnight until set. The mousse should be light, airy, and scoopable.

Notes

Use white chocolate chips with stabilizers (store-brand chips often work better than premium brands like Ghirardelli for this recipe). Make sure the chocolate mixture is fully cooled before adding it to the cream to avoid curdling. Top with white chocolate shavings, crushed cookies, berries, or a citrus zest garnish for extra flair. To make this dessert sugar-free, try using Lily’s sugar-free white chocolate chips.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: Approx. 1 small dessert cup
Calories: 400
Sugar: 18 g
Sodium: 35 mg
Fat: 35 g
Saturated Fat: 22 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 0.5 g
Protein: 3 g
Cholesterol: 110 mg