2-Ingredient White Chocolate Mousse without Eggs Recipe

If you have a sweet tooth and crave a dessert that feels indulgent yet is surprisingly simple, you’re going to love this 2-Ingredient White Chocolate Mousse without Eggs Recipe. It’s all about silky smooth texture and rich white chocolate flavor, combined effortlessly without the fuss of eggs, gelatin, or complicated techniques. Picture a dessert that’s soft, creamy, and elegant enough to impress, yet you only need two main ingredients to whip it up. Trust me, once you try this, it’ll become your go-to for festive occasions or any occasion that calls for something special and fuss-free.

Ingredients You’ll Need

This recipe shines because it only requires two simple but essential ingredients, each playing a starring role in the final texture and flavor. The white chocolate brings that luscious sweetness and creamy foundation, while the heavy cream whips up the mousse’s airy, delicate texture that melts in your mouth.

• 100 g/3.5 oz white chocolate bar (or morsels): Choose good-quality white chocolate to ensure a smooth, rich flavor and perfect melt.
• 100 ml heavy cream: This adds the light, fluffy texture that makes the mousse irresistible – make sure it’s cold for best whipping results.

How to Make 2-Ingredient White Chocolate Mousse without Eggs Recipe

Step 1: Melt the White Chocolate

Finely chop your white chocolate to ensure even melting and place it in a large microwave-safe bowl with 2 tablespoons of heavy cream. Heat the mixture in short bursts of 15 to 20 seconds, stirring well between each session until fully melted and smooth. Let it cool to room temperature so it remains soft but not firm – this step is crucial for the mousse’s perfect consistency.

Step 2: Whip the Heavy Cream

Use an electric mixer to whip the remaining cream just until soft peaks form. Be careful not to overwhip: you want it fluffy and airy but still moist enough to fold into the chocolate silky mixture without deflating.

Step 3: Combine and Lighten the Chocolate

Add about one-third of the whipped cream into the cooled white chocolate mixture and stir gently but thoroughly. This step lightens your batter and makes it easier to fold in the remaining cream while keeping the mousse airy.

Step 4: Fold in the Rest of the Cream

Using a spatula, carefully fold in the rest of the whipped cream until fully combined and smooth. This gentle folding preserves all that beautiful fluffiness, resulting in the luscious, melt-in-your-mouth texture everyone loves.

Step 5: Chill and Set the Mousse

Divide your mousse into individual cups or glasses and cover them. Refrigerate for at least 2 hours so the mousse sets nicely. For an even firmer texture, chill overnight, but keep in mind it will still stay scoopable – just remove from the fridge about 30 minutes before serving if you prefer it softer.

How to Serve 2-Ingredient White Chocolate Mousse without Eggs Recipe

Garnishes

The finishing touches take this simple mousse from basic to beautiful. Sprinkle with grated white chocolate, chocolate curls, or add fresh berries for a burst of color and tartness that contrasts perfectly with the sweet creaminess.

Side Dishes

This mousse pairs wonderfully with light accompaniments like a crisp biscotti, a shortbread cookie, or fresh fruit salad. These sides add texture and freshness to balance the mousse’s rich decadence.

Creative Ways to Present

Serve the mousse in elegant glassware to showcase its silky layers, or layer it with raspberry coulis for a pretty, festive look. You can also pipe the mousse into mini tart shells for bite-sized treats that are perfect for parties.

Make Ahead and Storage

Storing Leftovers

Store any leftover mousse covered tightly in the refrigerator for up to 2 days. The mousse holds its texture well, but avoid topping with chocolate garnish before storing to prevent moisture absorption.

Freezing

This mousse isn’t ideal for freezing since its creamy texture might change once thawed. For best results, enjoy it fresh or refrigerated.

Reheating

Since this mousse is best served chilled, reheating isn’t recommended. Just take it out of the fridge 30 minutes before serving to soften it slightly if needed.

FAQs

Can I use a different type of chocolate for this mousse?

While this recipe is designed for white chocolate to achieve that signature delicate sweetness and creaminess, you can experiment with milk or dark chocolate. Keep in mind, the texture and flavor will differ.

Do I have to use heavy cream, or can I substitute it?

Heavy cream is essential here for whipping and giving the mousse its light texture. Lighter creams or milk won’t whip properly and will affect the final result.

Is this mousse safe to eat without eggs?

Absolutely! This 2-Ingredient White Chocolate Mousse without Eggs Recipe is perfect for anyone avoiding raw eggs, yet you get all that traditional mousse richness and texture.

Can I make this mousse vegan or dairy-free?

It’s tricky since the mousse relies on heavy cream and white chocolate, which typically contains dairy. However, you might experiment with coconut cream and vegan white chocolate, but results can vary.

How long can I prepare the mousse in advance?

You can prepare and chill the mousse 1 to 2 days ahead, making it perfect for planning desserts in advance. Just add garnishes right before serving to keep everything fresh.

Final Thoughts

This 2-Ingredient White Chocolate Mousse without Eggs Recipe is one of those magical desserts that tastes like it took hours to perfect, yet it’s incredibly simple and quick to make. Whether you’re whipping it up for a last-minute celebration or a cozy night in, its velvety texture and sweet, creamy flavor are guaranteed to delight anyone lucky enough to dig in. Give it a try—you might just have found your new favorite easy dessert!

2-Ingredient White Chocolate Mousse without Eggs Recipe

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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.

• Author: Paula
• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.