2-Ingredient White Chocolate Mousse without Eggs Recipe
A simple and elegant 2-ingredient white chocolate mousse made without eggs or gelatin. This mousse is rich, soft, and silky-smooth, made by melting white chocolate and folding it into whipped heavy cream. It requires no water bath or special equipment and can be prepared 1-2 days in advance, making it an ideal classy dessert for festive occasions.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes plus chilling time (2 to 5 hours)
- Yield: 2 servings (approximately 1 cup / 240 ml total)
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Ingredients
Main Ingredients
- 100 g (3.5 oz) white chocolate bar or white chocolate morsels, finely chopped (about 1/2 cup)
- 100 ml (just under 1/2 cup) heavy cream, divided (2 tablespoons plus the rest)
Toppings (Optional)
- Grated white chocolate or chocolate curls
- Whipped cream
- Fresh berries or berry sauce
Instructions
- Melt the Chocolate: Finely chop the white chocolate and place it in a large microwave-safe bowl along with 2 tablespoons of heavy cream. Microwave in 15-20 second intervals, stirring between each, until the chocolate is completely melted and smooth. Alternatively, melt the chocolate gently over low heat in a saucepan or using a bain marie. Allow the mixture to cool to room temperature, ensuring it stays soft and not firmed up by refrigeration.
- Whip the Cream: Using an electric hand mixer, whip the remaining heavy cream until stiff peaks just begin to form, taking care not to overwhip the cream.
- Combine Chocolate and Cream: Add about one-third of the whipped cream to the cooled melted chocolate. Stir gently with a mixer, hand whisk, or spoon until smooth and well combined. This step lightens the chocolate mixture.
- Fold in Remaining Cream: Carefully fold in the remaining whipped cream using a spatula until the mousse is smooth and fully combined, ensuring not to deflate the airiness of the whipped cream.
- Chill the Mousse: Divide the mousse into serving glasses or cups and cover. Chill it in the refrigerator for 2 to 5 hours. For a firmer texture, chill overnight, but remove from the fridge 30 minutes before serving if you prefer a creamier consistency.
- Add Toppings and Serve: Just before serving, garnish the mousse with grated white chocolate or chocolate curls, fresh berries, or berry sauce. Avoid adding grated chocolate before chilling to prevent it from absorbing moisture.
Notes
- To make chocolate curls like in the photos, use a sharp knife to scrape a chocolate bar, creating delicate curls perfect for garnishing.
- Do not refrigerate the chocolate mixture before folding; it should be soft to ensure proper incorporation with whipped cream.
- Overwhipping the cream can cause the mousse to lose its smooth texture, so whip just until stiff peaks form.
- The mousse can be prepared 1-2 days in advance and stored covered in the refrigerator.
