If writing a blog has taught me anything over the past few years, it’s that I know nothing about writing a blog.
I’ve written posts that I thought would be really popular, that turned out not to be. And I’ve written quick little posts that I figured no one would read, that people went crazy about (especially the one that contained my least favourite word.)
So way back when I posted a recipe for super easy 3 ingredient chocolate mousse, I really had no idea if anyone would even make it, let alone like it.
I mean, I hoped they would. I hoped that people out there would get as excited as I did about the thought of having ridiculously chocolatey, fluffy mousse with very little effort. But people confuse me, so I really didn’t know.
Turns out, y’all love chocolate mousse! In the three-ish years since I posted the recipe, it’s been viewed over 180,000 times. There are a whole bunch of awesome comments on the post. People on Pinterest have posted pictures of their mousse and said how much they love it. Ok, there were a couple that didn’t love it, that’s people for you, but the reaction has been overwhelmingly positive. I’m not gonna lie, it makes me feel a little warm and fuzzy inside. Or perhaps I should say “cool and fluffy” since that’s what’s this mousse is.
One of the questions I’ve been asked a bunch of times is “can you make this recipe with white chocolate?” and the answer is a most definite yes! It does need a small tweak in the recipe to make sure it sets properly, so that’s what this here post it all about.
This easy, three ingredient white chocolate mousse…
As with the dark chocolate version, this is basically a whipped chocolate ganache (yep, I just gave it a fancy name and y’all fell for it) and it has three ingredients: cream, chocolate and vanilla. You could even cut it down to two, the vanilla is more of an added bonus, but you can leave it out if you prefer.
(Personally, I never prefer to leave out vanilla. I sprinkle that stuff around like fairy dust. Or fairy liquid. That doesn’t sound so appealing though.)
I have also included another optional ingredient, but it’s one most of us have around the house anyway so it’s not too much of a hardship. Salt.
White chocolate can be very sweet, and if you find your mousse mixture is tasting a little too sweet, a small pinch of salt can help cut through the sweetness.
You’ll want to use a good quality white chocolate for this recipe since that is clearly the hero of the dish, so use something that you enjoy eating – I used my favourite Whittaker’s 28% cocoa white chocolate.
The only other difference between this recipe and the dark chocolate version is that you need to add just a little bit more chocolate to make sure it sets since white chocolate is a bit softer.
Apart from that, it’s the same deal: heat the cream, add the chocolate and vanilla, mix it, chill it, then beat it.
Plus, I’ve got a couple more posts coming up that will show you just how versatile this recipe is. There are so many flavour combinations you can do with it, the list is endless. You can add all manner of different flavourings, add fruit to it, pipe it into tart cases instead of glasses… Really, go crazy. You know you want to.
Easy Three Ingredient White Chocolate Mousse
This three ingredient white chocolate mousse is made with simple ingredients, no eggs, and is so easy to make! Just a bit of heating, some chilling and some whipping. The easiest from-scratch mousse you'll ever make!
Ingredients
- 500g whipping cream*
- 300g white chocolate, chopped
- 1 teaspoon vanilla extract
- pinch of salt (optional)
Instructions
- Heat the cream in a medium saucepan, over medium-high heat until bubbles begin to form around the edges. Add in the chocolate, and stir with a wire whisk until all of the chocolate is melted and the mixture is smooth and well combined. Stir in the vanilla.
- Taste the mixture, and if the white chocolate is too sweet, whisk in a pinch of salt to counter the sweetness, if you wish.
- Pour into a large heatproof bowl or jug, and leave to cool to room temperature (you can speed this up by placing the bowl into a water bath – simply 1/4 fill the sink with cold water, add some ice and place the bowl of chocolate cream into the sink. Stir the mix regularly to speed cooling). Refrigerate until very well chilled (at least several hours or overnight). If you’re in a hurry you can pop the bowl in the freezer to speed the cooling process. Just make sure you check and stir it regularly to make sure it doesn’t actually freeze.
- Whip the chocolate cream with an electric hand mixer until stiff peaks form. It won’t take very long. Pipe or spoon into glasses or small bowls. If it’s a little too soft to pipe, you can refrigerate the bowl of mousse again until it firms up some more, and then transfer it to a piping bag to pipe.
- Serve the mousse immediately or store in the fridge for several days.
Notes
*The cream you need for this known by different names in different countries. In NZ it’s called standard cream or whipping cream, in other countries it may also be known as heavy cream, single cream or full cream. Double cream will also work in this recipe, you will just need to be very careful not to over-whip it. Long story short: you need a pourable, un-whipped cream that is around 35% fat. It will usually say on the bottle that it is suitable for whipping.
Nutrition Information:
Yield: 10 Serving Size: 1/2 cupAmount Per Serving: Calories: 333 Total Fat: 28g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 63mg Sodium: 54mg Carbohydrates: 19g Fiber: 0g Sugar: 19g Protein: 3g
I’ll be back soon with a spin on this easy three ingredient white chocolate mousse recipe that makes it perfect for Valentine’s Day ❤
Enjoy!
~Natalie
xx
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Silagh says
Will stick to my usual mousse recipe ( whipping cream separately and egg whites) for next time! Both the white and dark choc mousse split( curdled) now I’ve no dessert for my boys!
There’s no easy way! Should have realised!
Natalie says
Hi Silagh, I’m sorry to hear that this recipe didn’t work for you. The main reason this mixture would split is that it’s not quite cold enough when it gets beaten, but sometimes the specific ingredients used can be the culprit too. If you’d like me to help you troubleshoot I’d be happy to, otherwise, I hope you find another recipe that works better for you 🙂
Liz says
Hi Natalie, I’ m trying out on the weekend both your chocolate and white chocolate mousse recipes. Your white chocolate mousse recipe says 500g of cream. Is this correct?
The chocolate mousse recipe says 500ml of cream.
Natalie says
Hi Liz, you can measure it either way. When I originally wrote the chocolate mousse recipe I was measuring it in mls, but by the time I wrote the white chocolate version I had started weighing the cream because I found it easier. The conversion between the ml and gram measurements isn’t exactly the came, but there isn’t really enough difference between the two to make a difference to the mousse. Hope that helps 🙂
Vivien says
Followed instructions and measurements and turned out amazing! Definitely saving this recipe.
Caleigh says
I made this today. The white chocolate seemed to melt nicely into the cream – I had a smooth consistency when I poured it into the jug for chilling. However when I took it out of the fridge 5 hours later, a thick, hard, chocolate layer had formed on top of the mixture 🙁 I ended up taking the hard chocolate layer off and whipping the rest, and it still came out great. Very tasty. Any ideas on how to prevent the layer of chocolate on top?
Caleigh says
It ended up being more like whipped cream with the white chocolate flavour. So the consistency also wasn’t correct.
Natalie says
Hi Caleigh, so sorry to hear that, although I’m glad it worked out ok in the end! I haven’t had this happen before, but my best guess is that it may have been something to do with the fat in the chocolate, if it was a layer of set chocolate on the top. I can’t say for sure as I don’t know what’s in the chocolate you used, but I would suggest maybe trying a different kind of chocolate and see if that helps. I don’t think it would be to do with the kind of cream or anything like that. Sounds more like the mixture didn’t stay emulsified and the fat and/or cocoa solids in the chocolate rose to the top. And then once you’d had to skim that off the top, it probably didn’t have enough fat left in it to set properly, so it stayed more like whipped cream.
Hope that helps! If you give it another go I’d love to know how you get on 💜
Margaret says
Is it possible to use Cadburys caramilk choc in the white choc mousse, I’m not overly fond of ‘white choc’
Natalie says
Hi Margaret, you can definitely use Caramilk, in fact I have a recipe for Caramilk mousse as well 🙂 https://sweetnessandbite.com/easy-caramilk-mousse/ Hope you enjoy it!