This is the EASIEST, QUICKEST, and most DELICIOUS white chocolate mousse. This recipe is eggless, without gelatine and made with just 2 ingredients!
Table of contents
Looking for a dessert that’s as smooth and rich as it is easy to make? This mousse made with white chocolate is the perfect solution!
These individual treats are the ultimate crowd-pleasers, requiring just two simple ingredients and only a couple of minutes of hands-on time. Simply fold together whipped cream with melted chocolate and set in individual ramekins.
Plus, this vegetarian white chocolate mousse is egg-free, gluten-free and can be prepared ahead, making it ideal for dinner parties or cosy nights in. Treat yourself and guests to this effortlessly elegant dessert that tastes as good as it looks!
I’ve gone for an irresistible combination of orange and vanilla for the flavours. The sweetness of white chocolate is enhanced by the bright, zesty flavour of orange and the warm, aromatic notes of vanilla. The orange cuts through the richness, while the vanilla lends a creamy, comforting depth.
Together, these flavours create a perfectly balanced dessert that feels both luxurious and light, especially when combined in a delightful mousse.
For a dark chocolate alternative, you’ll love this Eggless Chocolate Mousse.
Ingredients notes
White chocolate – the quality of chocolate you use will affect the final texture and taste of the mousse. However, it works with any chocolate that you use. I’ve used a chocolate block which can be melted.
Double cream – or whipping cream. You need less cream compared with a dark chocolate mousse as white chocolate contains its own fats.
Flavour options:
Orange oil – alternatively use orange zest.
Vanilla extract or vanilla powder.
Decoration – I’ve gone for strips of orange peel, white chocolate curls and a dusting of edible gold lustre.
Serving suggestions
Serve white chocolate mousse for dinner parties and special occasions. It’s an easy to make dessert for Christmas, Thanksgiving or New Year parties too!
Add any decorations after the mousse has set to prevent the decorations absorbing moisture and loosing their texture.
Storage
Store your mousse in the fridge for up to 2 days. Keep them tightly covered with cling film and placing in a container with a lid to prevent odours from the fridge seeping in.
Remove from the fridge 10 minutes before serving to ensure it is just softening.
I do not recommend freezing this white chocolate mousse dessert.
Other mousse recipes
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White Chocolate Mousse
Equipment
- 2 Mixing bowl
- 1 Egg whisk
Ingredients
- 200 gram white chocolate
- 200 millilitres double cream or whipping cream
- ¼ teaspoon orange oil or 2-3 drops
- ¼ teaspoon vanilla extract / powder / essence
Instructions
- Snap the white chocolate blocks into small squares and place in a microwave safe bowl.
- Heat the chocolate in the microwave in 20 second bursts until melting.
- Once the chocolate has just started to melt, you can stir the chocolate to smooth it out. (Prevents overheating).
- Leave to cool to room temperature.
- Whisk the cream until you achieve stiff peaks.
- Once the chocolate is cool, add in the orange oil and vanilla extract.
- Fold in the cream using a spatula.
- Do not overmix.
- Spoon into individual serving glasses, cover with clingfilm and set in the fridge for 3-4 hours or overnight.
- Once set, optionally decorate with orange peel and white chocolate curls and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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