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!
Chop the white chocolate and place it into a large heatproof bowl.
Heat half of the cream in a small saucepan over medium-high heat until bubbles begin to form around the edges.
Pour the cream over the white chocolate, and leave to sit and melt for a couple of minutes. Add the salt, if using.Stir with a wire whisk until all of the chocolate is melted and the mixture is smooth and well combined. Whisk in the remaining half of the cream and the vanilla.
Cover and chill the mixture until it is very cold. This can either be done in the fridge or freezer.Fridge - refrigerate for several hours or overnight.Freezer - place in the freezer for 1 hour, stirring every 10 minutes to make sure it doesn't freeze around the edges.Chilling overnight in the fridge is the best option, but sometimes we just want mousse in a hurry, so the other options are there if you need them.
Whip the mousse mixture with an electric hand mixer just until peaks begin to form. It won’t take very long, be careful not to overwhip it.
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, for a softer texture, or chill for 30 minutes for a fluffier texture.The mousse will keep well in the fridge for several days. Cover individual glasses with plastic wrap, or pop all of the glasses into an airtight container.The unwhipped mousse can be kept in the fridge for 1-2 days before whipping, in a covered bowl or airtight container.
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Notes
Cream - The cream you need for this recipe is known by different names in different countries. Here in NZ, it’s usually called standard cream or whipping cream. Elsewhere, it may be known as full cream, heavy cream or heavy whipping cream. Double cream is generally too thick for this recipe it contains a lot more fat. Long story short: for best results, choose a pourable cream that is around 35% fat. Make sure that it says on the bottle/carton that it is suitable for whipping.Chocolate - I prefer to chop up a block of white chocolate - only use chocolate chips if they say on the packet that they are suitable for melting.White chocolate - Use good quality white chocolate for the best flavour. Don't use white chocolate baking chips - these have a coating that stops them from melting properly.