Creamy and light white chocolate mousse that is a perfect make-ahead dessert. Serve with fresh raspberries and powdered sugar.
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. The recipe also calls for pasteurized eggs, and yes, they’re safe.
What Are Pasteurized Eggs?
Pasteurized eggs are eggs that have been treated with heat to kill bacteria, viruses, and other harmful pathogens. This process is typically done by immersing the eggs in hot water or steam for a certain period of time. Pasteurization can help reduce the risk of foodborne illness from eggs, particularly in dishes that are served raw or undercooked, such as mayonnaise, hollandaise sauce, and meringues.
Unpasteurized eggs, on the other hand, have not been treated with heat to kill harmful pathogens. This means that they may be more likely to contain bacteria or viruses that can cause foodborne illness. Unpasteurized eggs should be cooked thoroughly to reduce the risk of illness.
Ingredients //
- 2 oz cream cheese, room temperature
- 1 vanilla bean, split and seeded
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 3 PASTEURIZED egg whites
- 1/4 cup sugar
- 8 oz white chocolate (a high-quality white chocolate makes all the difference)
How To // The Steps
Step 1. Beat cream cheese and vanilla bean with an electric mixer. Add the cream and beat until combined. Set aside.
Step 2. Melt white chocolate gently over a double boiler.
Step 3. The eggs in this mousse are not cooked, so I use pasteurized eggs, just to be safe.
Step 4. Place the egg whites and salt in a large bowl.
Step 5. Beat the egg whites until soft peaks form, slowly add the sugar and set aside.
Step 6. Fold the melted white chocolate into the cream cheese mixture.
Step 7. Gently fold the egg whites into the cream cheese and chocolate. Fold until just combined.
Step 8. Pour the mousse into small bowls or ramekins and chill for at least 2 hours.
Step 9. Serve with fresh raspberries and a dusting of powdered sugar. This recipe is adapted from Saveur.
White Chocolate Mousse
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
- Beat cream cheese and vanilla bean with an electric mixer. Add the cream and beat until combined. Set aside.
- Melt white chocolate gently over a double boiler.
- 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.
- 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.
- 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.
FAQs //
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.
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.
Yes, the French eat this near daily without issue.
How To Store White Chocolate Mousse //
To store white chocolate mousse, you’ll want to keep it in an airtight container in the refrigerator. White chocolate mousse is a delicate dessert that can be sensitive to temperature changes, so it’s best to keep it chilled until you’re ready to serve it. You can also freeze white chocolate mousse, although the texture may be slightly altered when it’s thawed. To freeze the mousse, place it in an airtight container and store it in the freezer for up to 3 months. When you’re ready to serve the mousse, let it thaw in the refrigerator until it reaches room temperature. If the mousse has been frozen for a long time, you may want to give it a quick whisk to smooth out any lumps before serving.
Jaya Avendel
Friday 17th of September 2021
Cream cheese makes for a delightfully rich and full flavor in a mousse, so I love that your recipe includes it as many of the ones I am finding do not use it. I find cream cheese in the mousse makes it remind me a little bit of cheesecake too! Thanks for sharing!
Elaine
Thursday 23rd of November 2017
Quick question can I make it with regular store bought eggs? Just the whites.
bakedbree
Saturday 2nd of December 2017
100%!
pallavi diwakar
Thursday 25th of February 2016
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
bakedbree
Monday 29th of February 2016
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.
Emma
Tuesday 27th of October 2015
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!!
bakedbree
Tuesday 27th of October 2015
Totally make ahead.
Becca
Thursday 12th of February 2015
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 :-)
bakedbree
Tuesday 17th of February 2015
This makes me so happy! I'm so glad that you liked them enough to make them again.