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!
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.
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.
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!
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
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:
- In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Set the bowl aside.
- 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.
- 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.
- Beat in the white chocolate, vanilla extract and salt on medium speed until well combined.
- 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!
- 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.
- Serve immediately or refrigerate for 1-2 hours for a firmer version.
- Refrigerate any leftovers for up to 2 days.
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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
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!
Do you think you can use it as a cake filling?
I haven’t tried it but I think that’s a great idea! It’s definitely firm enough. Hope you’ll enjoy it!
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 ?
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.
I notice that when you list out how you did the recipe, you didn’t combine it in quite the way the recipe says – you mentioned stirring together the cream cheese and whipped cream, and then adding the white chocolate etc to it, while the recipe calls for blending the cream cheese, white chocolate, etc. and then folding in the whipped cream at the end. I’m going to guess that this may be why the recipe failed for you?
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
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!
Unfortunately I had the same experience as Genie, I followed the steps in the recipe exactly as stated and found that the white chocolate solidified so I was left with lots of little solid white chocolate chunks in the cream cheese/whipped cream mix :(
The amount it yields says 2 servings. How big were those 2 servings? I need to make 60 dessert shooters 3 oz each consisting of white chocolate mousse and white cake layers. And if I chill it, could I then pipe it into the shooters creating layers?
Hi…can we try this with brown regular chocolate instead of white?
Looks easy to make and yummy but my kids won’t go for white chocolate ever!
Hello! I personally haven’t tested this recipe with milk or dark chocolate, but I think it will be just fine. Thanks so much for stopping by!
-Jamie
This looks divine! I am wondering if this would hold up on a cake as icing? I am doing a Lemon Charlotte cake that calls for a white chocolate ganache icing, but found your recipe in hopes for a lighter consistency. Thanks!
Mia-
My friend Erin contributed this recipe to my blog. Personally, I don’t think this would hold up as icing, but maybe Eric will also chime in. Happy Holidays to you and yours!
-Jamie
This sounds really delicious. I would like to make this for my daughter’s wedding in chocolate cups and am wondering if I could make this a week in advance by freezing them?
Dina-
I do not think this recipe would freeze well. Thanks so much for stopping by.
-Jamie
It looks pretty easy, but where is the egg version???
I haven’t tried it as yet I was wanting the egg version
Hello you said use whipping cream is that the stuff you find in the freezer department next to the Frozen pie or you talking about the Heavy whipping cream next to the milk
Hi Jessica – You want the heavy whipping cream in the dairy section (next to the milk). Hope this helps! Happy Baking.
-Jamie
Hello! I was wondering if this would work for a cake filling and if so, would it hold up if I made the cake Friday and kept it in the fridge for a day (cause the event is on Saturday) or do you think it would soften too much and the cake wouldn’t hold together?
Hello! I haven’t attempted this recipe as a cake filling, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turns out. Thanks so much for stopping by.
-Jamie