A light, silky, no-bake dessert made with simple ingredients. Perfect for holidays, dinner parties, or an elegant sweet treat.
Yield: 4–6 servings
Prep Time: 15 minutes
Chill Time: 2 hours
Ingredients
- 8 oz white chocolate, finely chopped
- 1 cup heavy cream (divided)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Begin by placing the chopped white chocolate in a heat-safe bowl. Warm 1/2 cup of the heavy cream in a small saucepan over medium heat until it just begins to steam—do not boil. Pour the hot cream over the chocolate and let it sit for one minute, then stir gently until the chocolate melts into a smooth, glossy mixture. Allow this mixture to cool slightly.
In a separate chilled mixing bowl, beat the remaining 1/2 cup heavy cream with the powdered sugar, vanilla, and a pinch of salt until soft peaks form. Gently fold the whipped cream into the melted chocolate mixture in two or three additions, keeping the mousse light and airy. Spoon into serving glasses, jars, or dessert cups.
Chill for at least 2 hours before serving so the mousse can set beautifully.
Serving Ideas
You can serve your mousse plain, or top it with fresh berries, shaved white chocolate, crushed cookies, or a drizzle of raspberry sauce for a restaurant-style finish.
Storage
Refrigerate for up to 3 days, tightly covered. Do not freeze.
FAQ
Can I make it ahead?
Yes—this mousse actually tastes better when chilled overnight.
Can I use milk chocolate or dark chocolate instead?
Yes, but reduce the sugar since those chocolates are sweeter or more intense.
Why did my mousse become grainy?
The chocolate may have overheated. Warm the cream gently and melt slowly for best texture.
Enjoy !!!
