White Chocolate Mousse
This simple recipe for white chocolate mousse is made without eggs or gelatin, and can be served alone, with berries, or even as the perfect cake filling!
Most recipes for chocolate mousse call for making an egg-based chocolate pudding, and folding that into whipped heavy cream. They’re delicious and I love them. But they’re also a bit finicky to get exactly right.
You can make white chocolate mousse by just melting straight-up white chocolate and folding it straight into whipped cream. But that makes for a much heavier, much sweeter mousse. Just another few ingredients are all it takes to make this super light and fluffy, not-too-sweet mousse.
This white chocolate mousse simply must be served chilled, or it tends to wilt. That’s really not a Very Big Problem. If you’re serving it on a warm day, just keep it in the refrigerator until right before you’re ready to serve it.
When you make this recipe with store bought white chocolate, you’ll need to be extra careful not to try to heat the chocolate too quickly or it will seize and possibly separate. If that does happen, don’t panic! Add the butter and the rehydrated dry milk, and just keep stirring. It should come together smoothly.
Ingredients and Substitutions
I like to provide you with as much information as possible about the ingredients in my recipes, and possible substitutions for them. Please keep in mind that, unless I specifically indicate that I’ve tried the substitution myself, you’re working off my best-educated guess.
Dairy: If you use my recipe for vegan white chocolate, you’re half of the way (a quarter?) to making this recipe dairy free. If lactose is your issue, you should probably be fine with the heavy whipping cream. If not, try using coconut cream in place of heavy whipping cream. The whipped cream won’t be quite as stable, though, and will taste a bit, well, coconutty.
In place of the nonfat dry milk, use coconut milk powder, which is much more widely available than it used to be. In place of butter, try butter-flavored Spectrum nonhydrogenated vegetable shortening. Boy, that’s a lot of dairy to replace.
Eggs: Haha just kidding; this recipe is already egg-free.
Sugar: This recipe simply needs confectioners’ sugar in both the white chocolate (unless you can find sugar-free white chocolate, in which case bless your heart). The only substitute that I know for confectioners’ sugar is Swerve brand powdered sugar replacement. Try that!
You can make white chocolate mousse by just melting straight-up white chocolate and folding it straight into whipped cream. But that makes for a much heavier, much sweeter mousse. Just another few ingredients are all it takes to make this super light and fluffy, not-too-sweet mousse.
This white chocolate mousse simply must be served chilled, or it tends to wilt. That’s really not a Very Big Problem. If you’re serving it on a warm day, just keep it in the refrigerator until right before you’re ready to serve it.
When you make this recipe with store bought white chocolate, you’ll need to be extra careful not to try to heat the chocolate too quickly or it will seize and possibly separate. If that does happen, don’t panic! Add the butter and the rehydrated dry milk, and just keep stirring. It should come together smoothly.
Ingredients and Substitutions
I like to provide you with as much information as possible about the ingredients in my recipes, and possible substitutions for them. Please keep in mind that, unless I specifically indicate that I’ve tried the substitution myself, you’re working off my best-educated guess.
Dairy: If you use my recipe for vegan white chocolate, you’re half of the way (a quarter?) to making this recipe dairy free. If lactose is your issue, you should probably be fine with the heavy whipping cream. If not, try using coconut cream in place of heavy whipping cream. The whipped cream won’t be quite as stable, though, and will taste a bit, well, coconutty.
In place of the nonfat dry milk, use coconut milk powder, which is much more widely available than it used to be. In place of butter, try butter-flavored Spectrum nonhydrogenated vegetable shortening. Boy, that’s a lot of dairy to replace.
Eggs: Haha just kidding; this recipe is already egg-free.
Sugar: This recipe simply needs confectioners’ sugar in both the white chocolate (unless you can find sugar-free white chocolate, in which case bless your heart). The only substitute that I know for confectioners’ sugar is Swerve brand powdered sugar replacement. Try that!
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