White Chocolate Mousse
Silky, creamy White Chocolate Mousse made with simple ingredients and chilled until fluffy. A lovely make-ahead dessert for cups, jars, or elegant serving glasses.
Equipment
- Mixing Bowl
- Whisk
- Electric mixer
- Serving cups
Ingredients
- 8 ounces white chocolate chopped
- 1 1/2 cups heavy cream divided
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Heat half of the cream until steaming, then pour it over the chopped white chocolate and let it sit for 1 minute.
- Stir until smooth, then mix in the vanilla extract and salt. Let the mixture cool until slightly warm.
- Whip the remaining cream to soft peaks using an electric mixer.
- Fold the whipped cream gently into the cooled white chocolate mixture until just combined.
- Spoon the mousse into cups or glasses and chill for at least 2 hours before serving.
Notes
- Use good-quality white chocolate for the smoothest flavor and texture.
- Do not fold the cream into hot chocolate or the mousse may turn loose.
- Chill before serving for the best set and creamiest finish.