White Chocolate Mousse

white chocolate mousse recipeI 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: 0 Total 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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43 Comments

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

    Reply
  • 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.

    Reply
    • 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.

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

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

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

      Reply
  • 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.

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

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

    Reply
  • 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.

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

      Reply
  • 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

    Reply
  • 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!

    Reply
    • 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.

      Reply
  • 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!

    Reply
    • 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.

      Reply
  • 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?

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

      Reply
  • 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? 🙂

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

      Reply
  • 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.

    Reply
  • 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 🙂

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

      Reply
  • 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!!

    Reply
  • 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

    Reply
    • 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.

      Reply
      • 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

        Reply

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