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White Chocolate Mousse


  • 6 ounces white chocolate
  • 1 1/2 cups whipping cream, divided

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  1. Microwave white chocolate and 1/4 cup of the cream in a large microwavable bowl on HIGH for 2 minutes or until white chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted.
  2. Cool for 20 minutes or until it reaches room temperature, stirring occasionally.
  3. Beat remaining 1 1/4 cups cream in a chilled bowl until soft peaks form. Do not over-beat.
  4. Fold 1/2 of the whipped cream into the white chocolate mixture.
  5. Fold in remaining whipped cream just until blended.
  6. Spoon into dessert dishes.
  7. Refrigerate for 2 hours or until ready to serve.

Serves 6.