White Chocolate Mousse

white chocolate mousse recipe

White Chocolate Mousse – Creamy and light white chocolate mousse that is a perfect make ahead dessert. Serve with fresh raspberries and powdered sugar.

I am sitting on my couch watching the Inauguration and feeling especially patriotic today. I love living in DC and it has been so fun to watch the preparations that go into an event of this caliber. Last weekend, we went to Old Ebbitt Grill which is right in front of the White House. We took the Metro because most of the streets were closed due to parade practice. It was really weird to see Pennsylvania Avenue without any cars on it. Flags are hanging from just about everything that a flag that can be hung from. It is really beautiful and there is an energy that you can feel here. I cannot imagine what it was like in 2009.

But you are here for the chocolate aren’t you? I have talked a few times about how raw eggs weird me out a little. But since I have started working with Safe Eggs, I have been using pasteurized eggs in places that call for raw egg, and I don’t give it a second thought. Real chocolate mousse always gave me pause, but no longer!

This simple dessert is elegant, rich, and needs to be made ahead of time, so perfect for entertaining. I used white chocolate here, but you could use any chocolate you like. White chocolate can be tricky to work with. I buy Callebaut or Valrhona, it is worth the price tag. The cream cheese is not a traditional ingredient in mousse, but it helps to stabilize the mousse and adds a nice little tang to cut some of the sweetness of the white chocolate.

white chocolate mousse recipe2 ounces cream cheese, room temperature
1 vanilla bean, split and seeded
1/2 cup heavy cream
1/2 teaspoon salt
3 Safe Egg whites
1/4 cup sugar
8 ounces white chocolate (a high quality white chocolate makes all the difference)

white chocolate mousse recipeBeat cream cheese and vanilla bean with an electric mixer. Add the cream and beat until combined. Set aside.

white chocolate mousse recipeMelt white chocolate gently over a double boiler.

white chocolate mousse recipeThe eggs in this mousse are not cooked, so I use Safe Eggs that are pasteurized, just to be safe.

white chocolate mousse recipePlace the egg whites and salt in a large bowl.

white chocolate mousse recipeBeat the egg whites until soft peaks form, slowly add the sugar and set aside.

white chocolate mousse recipe

Fold the melted white chocolate into the cream cheese mixture.

white chocolate mousse recipeGently fold the egg whites into the cream cheese and chocolate. Fold until just combined.

white chocolate mousse recipePour the mousse into small bowls or ramekins and chill for at least 2 hours.

white chocolate mousse recipe

Serve with fresh raspberries and a dusting of powdered sugar. This recipe is adapted from Saveur.

white chocolate mousse recipe

White Chocolate Mousse

White Chocolate Mousse

Yield: makes 6 ramekins

White Chocolate Mousse - light and airy white chocolate mousse studded with ripe raspberries.

Ingredients

  • 2 ounces cream cheese, room temperature
  • 1 vanilla bean, split and seeded
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 3 Safe Egg whites
  • 1/4 cup sugar
  • 8 ounces white chocolate (a high quality white chocolate makes all the difference)

Instructions

  1. Beat cream cheese and vanilla bean with an electric mixer. Add the cream and beat until combined. Set aside.
  2. Melt white chocolate gently over a double boiler.
  3. Place the egg whites and salt in a large bowl. Beat the egg whites until soft peaks form, slowly add the sugar and set aside.
  4. Fold the melted white chocolate into the cream cheese mixture. Gently fold the egg whites into the cream cheese and chocolate. Fold until just combined.
  5. Pour the mousse into small bowls or ramekins and chill for at least 2 hours. Serve with fresh raspberries and a dusting of powdered sugar.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

307**I am a Brand Ambassador for Safe Eggs, and have been paid for this post. All opinions are my own.**

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 43 Comments

  1. thelittleloaf

    Your photos are so white and beautiful! It’s snowing here in the UK and they look just like the world outside 🙂

    1. bakedbree

      Thank you! Jealous of your snow~

  2. Amanda

    Cant even tell you how good this looks. I am a white chocolate addict… and you are like a drug right now.
    Man that sounds creepy.

    1. bakedbree

      LOL! I adore white chocolate. I think that is gets a bad rap, and we should campaign for everyone to love it as much as we do.

  3. Katrina @ In Katrina's Kitchen

    Love this one, Bree! I’m a fool for vanilla and for white chocolate

    1. bakedbree

      Me too! I really don’t love chocolate that much, but white? Cannot say no.

  4. Katrina @ Warm Vanilla Sugar

    This mousse is so gorgeous! Love this recipe Bree!

    1. bakedbree

      Thank you Katrina! I like this one a lot too. I am a huge white chocolate fan.

  5. Rachel @ Baked by Rachel

    Beautiful photos Bree! I can only imagine how much more amazing it is to be near DC during events like this. 🙂 I’m kind of jealous.

    1. bakedbree

      It is amazing! I love the energy here.

  6. Brenda (Kookt!)

    Mmmm this must be great! Water in my mouth already.
    Saved… defenilty making this one soon!

    1. bakedbree

      I hope that you do!

  7. Carla @ Carlas Confections

    This recipe looks really incredible! And the photos are just stunning 🙂

    1. bakedbree

      Thank you Carla!

  8. Jennifer | Mother Thyme

    This is stunning, Bree! I miss living near DC. We lived in Fredericksburg for a few years and I loved going up to DC on the weekends. After watching the inauguration today I wish we were back in that area.

    1. bakedbree

      Thank you Jennifer! I have a few Fredericksburg restaurants on my list! Love the V brothers!

  9. Emily @ Hungry Delights

    Absolutely gorgeous photography! Simply stunning 🙂
    xo Emily @ Hungry Delights

  10. Meaghan

    I’m not a huge fan of white chocolate, but I have to admit back in my high school days when I worked at a TCBY, the white chocolate mousse fro yo flavor was my favorite. I may have to try this recipe soon…

    Beautiful photos of the mousse…I can practically taste it off the screen!

    -m

    1. bakedbree

      Thank you Meaghan!

  11. Caroline @ chocolate & carrots

    These look absolutely stunning! I had no idea there was even a ‘safe egg’. Now, I’m going to have to give it a try!

  12. Brittany

    Anyway I could make this vegan? lol

    1. bakedbree

      You can make a vegan chocolate mousse pretty easily with coconut milk, but I am not sure how it would work with white chocolate. White chocolate is incredibly temperamental to work with.

  13. Shiloh Barkley

    Pretty!

  14. Blair Carothers

    Bree, I loved this recipe for White Chocolate Mousse. It was a little different then others that I looked at and I was cooking for clients so I liked the SafeEggs component. However, I had some difficulties working with them. Do you find that SafeEggs are particularly difficult to separate? Any tips? Also, I found it impossible to get them to peak like regular egg whites do. Any tips there? Thanks for the great recipe and keep them coming!

    1. bakedbree

      When I separate them, I carefully put the egg in my hand and let the yolk stay in my hand and let the white drips out.

  15. Aimee @ ShugarySweets

    This is gorgeous!!

  16. Thyanne

    This definetly looks delicious and I want to try this very much! However, I have a question. You don’t cook the eggs in this recipe. Is this safe?

    1. bakedbree

      The whole post is about using pasteurized eggs. And yes, the French eat this near daily without issue.

  17. kaygiene

    hi…is it okay to double boil (the swiss meringue buttercream process?)the eggwhites and sugar before whipping it, just to make sure its safe? 🙂

    1. bakedbree

      I’ve never made it that way, so I can’t way for sure. Give it a try and see what happens.

  18. Taylor Moore

    hi! i have made this before and it was amazing! i used it in a trifle recipe and everyone loved it. i wanted to make it again for thanksgiving this year only as a layer over a cake, so it would have to be a bit thicker so it stays where i put it. what would be your advice to make it thicker but still have it taste amazing? is it possible?!? thank you so much.

    1. bakedbree

      I’m not sure, maybe some gelatin? It should help strengthen it.

  19. Jessica

    Looks great! How many does this serve?

    1. bakedbree

      6-8

  20. Becca

    I just “re-found” this recipe. I used it two years ago for the Valentine’s dinner I made my husband and wanted to make it again this year.
    It is so, so good. It’s wonderfully easy to prepare and presents as such a fancy change of pace for our everyday casual that limits the scrumptious desserts I make.
    Thank you for the wonderful recipe 🙂

    1. bakedbree

      This makes me so happy! I’m so glad that you liked them enough to make them again.

  21. Emma

    Could you make this the day before a dinner party? Or would it need to be made close (2 hours) to serving time? Thanks it looks amazing!!

    1. bakedbree

      Totally make ahead.

  22. pallavi diwakar

    hi,

    i always get a question in my mind whenever i see any recipe with uncooked eggs: does the desert taste of eggs if they are raw??
    i want to know this especially since i don’t eat eggs except in cooked desserts as i don’t like the way eggs smell

    1. bakedbree

      Have you ever had chocolate mousse before? If so, then you have had raw eggs. I don’t like eggs either, but have never had a problem with this.

      1. pallavi diwakar

        i have not eaten a chocolate mouse but i can’t eat baked custard; it tastes too “eggy”. i’ll have to make at home and see how it tastes

  23. Elaine

    Quick question can I make it with regular store bought eggs? Just the whites.

    1. bakedbree

      100%!

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