Creamy white chocolate mousse made with only 2 ingredients. This is the easiest homemade chocolate mousse ever! No eggs, no gelatin, no double boiler or water bath. Just chocolate and heavy cream – and all the rich chocolate flavor.

This classy and festive dessert is perfect for any occasion – think Christmas, New Year’s Eve, or Valentine’s day. I have already posted a recipe for a genius 2-ingredient chocolate mousse with dark chocolate, which I love. So this white chocolate mousse was the obvious next step.

Difference between white and dark chocolate mousse

I have done quite a bit of recipe testing to get the ratio of white chocolate and heavy cream right. I use less heavy cream compared to my dark chocolate mousse since white chocolate contains more cacao butter, hence is naturally creamier.


This chocolate mousse tastes rich, is full of white chocolate flavor, and has a soft, velvety, and silky-smooth texture. It’s not dense or heavy at all. To balance the sweetness of this mousse, I love to serve it with tart fruits like berries or a berry sauce.

Recipe for easy white chocolate mousse

Microwave white chopped chocolate with 2 tablespoons heavy cream in 15-20 second increments until melted and smooth, stirring in between. Allow to cool until the mixture reaches room temperature. Alternatively, you can melt chocolate in a saucepan over low heat or in a bain marie.

Whip heavy cream with an electric hand mixer just until stiff peaks begin to form. Add approximately 1/3 of the whipped cream to the bowl with the cooled, melted chocolate mix and stir using a mixer, hand whisk, or spoon until well combined and smooth. This will lighten the batter.

Using a spatula, fold in the rest of the whipped cream until combined and smooth.

Divide mousse between glasses or cups. Chill the mousse, covered, for 2-5 hours. If chilled for longer (overnight) the mousse will get a bit more solid but will maintain a nice scoopable texture. If you prefer it creamier and softer, remove from the refrigerator 1/2 hour before serving.

Right before serving, garnish with grated chocolate/chocolate curls, fresh berries or berry sauce. Do not top with grated chocolate before chilling since the chocolate will absorb the moisture.

If you are looking for an easy dark chocolate mousse – also only 2 ingredients – you can find a recipe here.

Enjoy!

2-Ingredient White Chocolate Mousse without Eggs

Yield: 1 cup (240 ml)

Serving Size: 2 servings

Simple and creamy 2- ingredient white chocolate mousse without eggs. It’s rich, soft, and silky-smooth. No eggs, no gelatin, no water bath needed. Just chocolate and heavy cream! A classy and festive dessert for any occasion, which you can prepare 1-2 days ahead (see step 5 + 6).

Recipe: Ursula | lilvienna.com

Ingredients

• 100 g/3.5 oz white chocolate bar (or white chocolate morsels); about 1/2 cup chopped
• 100 ml (a shy 1/2 cup) heavy cream
• Topping: grated white chocolate/chocolate curls (see note), whipped cream, or berries/berry sauce

Instructions

1. Finely chop chocolate. Place in a large microwave-proof bowl together with 2 tablespoons heavy cream. Microwave in 15-20 second increments until melted and smooth, stirring in between. Allow to cool until the mixture reaches room temperature. Do not put into the fridge, since this will firm up the chocolate too much. It should still be soft. Alternatively, you can melt chocolate in a saucepan over low heat or in a bain marie.
2. Whip the rest of the cream with an electric hand mixer just until stiff peaks begin to form. Do not overwhip.
3. Add approximately 1/3 of the whipped cream to the bowl with the cooled, melted chocolate mix and stir using a mixer, hand whisk, or spoon until well combined and smooth. This will lighten the batter.
4. Using a spatula, fold in the rest of the whipped cream until combined and smooth.
5. Divide mousse between glasses or cups. Chill the mousse, covered, for 2-5 hours. If chilled for longer (overnight) the mousse will get a bit more solid but will maintain a nice scoopable texture. If you prefer it creamier and softer, remove from the refrigerator 1/2 hour before serving.
6. Right before serving, garnish with grated chocolate/chocolate curls, fresh berries or berry sauce. Do not top with grated chocolate before chilling since the chocolate will absorb the moisture.

Notes

Chocolate curls:

To make chocolate curls like the ones in the photos, simply scrape chocolate off a chocolate bar with a sharp knife.

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https://www.lilvienna.com/white-chocolate-mousse/