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.
And just to show you how ridiculously easy this is to make, I’ve put together a little video for you.
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.
- 500g whipping cream*
- 300g white chocolate, chopped
- 1 teaspoon vanilla extract
- pinch of salt (optional)
- 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.
*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.
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 ❤