Easy White Chocolate Mousse

Easy white chocolate mousse made with cream cheese for an amazingly delicious treat that’s perfect for Valentine’s Day or any day!

Easy white chocolate mousse made with cream cheese for an amazingly delicious treat that's perfect for Valentine's Day or a random Tuesday! Perfect for your sweetie!

Whether or not you celebrate Valentine’s Day, it’s a great excuse to make chocolaty treats. Who’s with me?

It doesn’t get much easier than this white chocolate mousse. Raspberries and white chocolate is already an amazing combination and the addition of cream cheese just sends it over-the-top. If you also love that combo, try these no-bake mini raspberry cheesecakes, which is probably one of my favorite recipes ever.

One reason that I love today’s recipe is that it doesn’t have any eggs. I don’t have anything against eggs but I don’t like eating them raw. And the mousse recipes that call for cooked eggs usually require an extra few steps.

Easy white chocolate mousse made with cream cheese for an amazingly delicious treat that's perfect for Valentine's Day or a random Tuesday! So delicious!
So here we have a fuss-free and egg-free version! All you do is melt white chocolate, whip whipping cream, and then mix them together and add in a few other ingredients.

Decorating is also easy! Just throw some berries on top of the mousse and call it a day. If you’re looking at this recipe around Christmas, some mint leaves are a nice touch.

If you don’t like raspberries, you can of course top off the mousse with strawberries or any other fruit of your choosing! It’s also great as is, without anything extra on top.

There’s a range given for the amount of sugar because the sweetness of white chocolate seems to vary a lot. One tablespoon of sugar was enough for us but you may want another 1-2 tablespoons. You can easily add that in at the very end.

Easy white chocolate mousse made with cream cheese for an amazingly delicious treat that's perfect for Valentine's Day or a random Tuesday! Smooth, creamy and delicious!

If you don’t have any whipping cream, I’m pretty sure heavy cream would be okay. It’ll just be firmer. Half-and-half would not work! I also don’t recommend using semi-sweet chocolate in place of the white chocolate. It could work out, but I haven’t tried it.

For another dessert that would be great for Valentine’s Day, try these gluten-free lava cakes. They have a surprise raspberry filling!

Easy white chocolate mousse made with cream cheese for an amazingly delicious treat that's perfect for Valentine's Day or any day! So delicious!
These strawberry white chocolate cheesecake bars are also a great option and can be made gluten-free or with all-purpose flour.

Whatever you do for Valentine’s Day, I hope you make some time for some chocolate goodness!

Easy White Chocolate Mousse

Yield: 2 servings

Prep Time: 15 minutes

Ingredients:

  • 1/2 cup whipping cream
  • 1/2 cup chopped white chocolate or white chocolate chips
  • 4 ounces cream cheese
  • 1-3 tablespoons powdered sugar, divided
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Directions:

  1. In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Set the bowl aside.
  2. Gently melt the white chocolate in a small pot over low heat or in 30-second increments, stirring frequently, in the microwave at half-power.
  3. Using the same beaters you used to beat the whipping cream, beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy.
  4. Beat in the white chocolate, vanilla extract and salt on medium speed until well combined.
  5. Fold in the whipped cream. If it's not combining easily, you can use the mixer to beat it in on the very lowest setting, just until combined. Do not over beat!
  6. Taste the mousse and if it's not sweet enough, fold in a tablespoon or two of powdered sugar until the mousse is sweet enough for your liking.
  7. Serve immediately or refrigerate for 1-2 hours for a firmer version.
  8. Refrigerate any leftovers for up to 2 days.

by Erin Dooner

Hi there! I'm Erin and I'm the blogger behind Texanerin Baking, which focuses on making healthier desserts that taste just as delicious and decadent as their unhealthy counterparts. I also firmly believe that no meal is complete without at least a little dessert and that we'd all be a bit happier if we'd just indulge in more cheese and carbs.

more by Erin »

8 Responses to “Easy White Chocolate Mousse”

  1. Stephanie Hendershot — February 12, 2017 at 3:18 pm

    Hi Erin,
    This looks and sounds so good. I plan to make it Tuesday for Valentine’s Day and had 2 questions. How much white chocolate did it take to get a 1/2 cup chopped? Was it a 4 oz bar?

    Second question, how did you “plate” it? From the picture it looks like you might have put it in a pastry bag with a tip, but wasn’t positive and didn’t know if that would mess up the consistency. Thank you! Stephanie 

    • Erin — February 12th, 2017 at 4:04 pm

      Hi Stephanie! I used 3 ounces to get 1/2 cup chopped and I did use a pastry bag. It also works to just dollop it into the serving glass. I hope you’ll enjoy it!

  2. Cindee Nikodym — February 22, 2017 at 8:23 pm

    Do you think you can use it as a cake filling?

    • Erin — February 23rd, 2017 at 7:36 am

      I haven’t tried it but I think that’s a great idea! It’s definitely firm enough. Hope you’ll enjoy it!

  3. Genie — March 3, 2017 at 11:54 am

    I made this dessert last night, and in no way could I call it mousse. Mousse by definition, “a mass of tiny bubbles”. ( I’d like to add before anything else, my stand mixer has twice the motor power of the kitchen aid). Balloon whisk fitted I whipped the cream and then the cream cheese (at room temp) then stirred them together. I melted the white chocolate and (after beating two tbls of the cream into the melted chocolate) beat it directly into the cream & creamed cheese mix. Immediately the white chocolate began to set up so didn’t full incorporate. Even then, the cream and cheese set, like creamed butter icing ( but with tiny dots of white chocolate) . I expect I was disappointed because I’d hoped it would be fluffy and light. And although it is winter, I’m wearing a t-shirt under an apron. Unsure if it was just a temperature thing ?

    • Erin — March 3rd, 2017 at 12:05 pm

      I’m sorry it didn’t work out for you! It always comes out pretty light and fluffy for me and only firms up after sitting for a while at room temperature or after chilling. Right after mixing, it’s too soft to even pipe. I have to chill it a bit first to get it just firm enough to pipe. Do you by any chance live outside of the US? I know that some countries don’t have brick cream cheese like in the US, but the kind that comes in a tub and is meant for spreading on toast. That kind has extra water (or maybe whey) in it and I wonder if that might cause the whole thing to seize. The white chocolate could also be an issue. I’ve never had issues but I know a lot of people who had problems with even just melting white chocolate. Sorry again! Wish I had a better answer for you.

  4. Phil Layne — April 15, 2017 at 5:52 pm

    I tried your white chocolate mousse today and it was absolutely wonderful. The texture was perfect.
    I was wondering if milk chocolate can be substituted for the white chocolate. I’m trying to make a chocolate mousse without eggs and most recipes I’ve seen ask for it
    Thanks

    • Jamie — April 21st, 2017 at 9:41 am

      Hi, Phil! I’ve never substituted milk chocolate in this, but I think you should try it. I’m so glad you enjoyed the white chocolate version!

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