White Chocolate Mousse | Eggless Mousse | 2 Ingredients Mousse
White Chocolate Mousse | Eggless Mousse | 2-Ingredient Mousse
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White Chocolate Mousse (Eggless) is a rich, creamy, 2‑ingredient dessert that comes together in just 10 minutes of cooking time. This mousse is perfect for parties, potlucks, or make‑ahead desserts because it sets beautifully and tastes even better after chilling. The combination of heavy cream and white chocolate gives it a silky, luxurious texture without the need for eggs or gelatin.
If you enjoy quick, no‑bake desserts, this mousse will become a favorite — minimal effort, maximum flavor.
What is white chocolate mousse?
A creamy dessert made by whipping a white‑chocolate‑infused cream until soft peaks form.
Is this mousse eggless?
Yes — no eggs, no gelatin, just cream and white chocolate.
Why strain the mixture?
Straining removes any unmelted chocolate bits for a smooth mousse.
How long should the mixture chill ?
At least 2 hours before whipping; longer gives better texture.
Can I use compound chocolate?
Yes, but couverture chocolate gives a richer flavor.
Fudge and Cake with white chocolate
White Chocolate Mousse - Eggless
Ingredients
- In a cooking pan add 1 cup of heavy cream, 1/3 cup of white chocolate chips, 1/2 tsp of vanilla extract, and 1 tbsp of sugar
- Turn on the stove on medium flame and cook the mixture; stir/whisk the mixture once in a while
- Turn off the stove when the mixture starts boiling with bubbles all around
- Strain it in a colander and let it sit at room temperature for at least 2 hours
- Refrigerate for at least 2 hours I kept it for 3 hours. In an electric mixer, beat the chocolate mixture for 3-5 minutes till you get soft peaks.
Instructions
- In a cooking pan add all the ingredients
- Turn on the stove in medium flame and cook the mixture; stir/whisk the mixture once in a while
- Turn off the stove when the mixture starts boiling with bubbles around
- Strain it in colander and let it sit in room temperature for at least 2 hours
- Refrigerate for at least 2 hours (I kept for 3 hours). In a electric mixer beat the chocolate mixture for 3-5 minutes till you get soft peaks. Mousse is ready?
Video
Notes
- Adjust sugar according to your desired taste
- Make sure the chocolate and heavy cream are stirred well else chocolate will settle at the bottom might get burnt
- Butterscotch chips can be used instead of white chocolate chips
- I used vanilla extract but any other preferred flavor can be added
- Equal amount of White chocolate bar can be used instead of chips/morsel
- Chocolate can be cooked in double boiler method too
- Pinch of salt can be used to enhance the flavors
How to make White Chocolate Mousse with step-by-step pictures:
- In a cooking pan, add 1 cup of heavy cream, 1/3 cup of white chocolate chips, 1/2 tsp of vanilla extract, and 1 tbsp of sugar
- Turn on the stove on medium heat and cook the mixture; stir/whisk the mixture once in a while
- Turn off the stove when the mixture starts boiling with bubbles all around
- Strain it in a colander and let it sit at room temperature for at least 2 hours
- Refrigerate for at least 2 hours (I kept it for 3 hours). In an electric mixer, beat the chocolate mixture for 3-5 minutes till you get soft peaks. Mousse is ready?
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Tried this super easy and delicious dessert.
Thanks for trying. Glad you liked it
This was very easy, did not require a lot of ingredients,and if you use high quality ingredients it’s extremely delightful. Thank you for posting this recipe. I look forward to trying more.