White Chocolate Mousse Recipe

white-chocolate-mousse

For those of you who know me, you know I am not a big fan of white chocolate.

Except when it is made into white chocolate mousse!

Then all my rules change!

I just find that white chocolate is so sweet on it’s own, but once you lighten it up with whipped cream – O M G I just can’t get enough!

For me this would be great with my chocolate cake recipe since the deep rich chocolate from that cake will balance the sweetness of this white chocolate mousse.

Raspberry is another great combo whenever white chocolate hits the scene so as you can see it is a very versatile flavor.

I even used a mock version in my pumpkin roll cake this season (coming this Sunday!)

So go crazy wit’ yo’ bad self and let me know what you are using this recipe for!

(Sorry there is no video for this recipe!)

5.0 from 4 reviews
White Chocolate Mousse
 
Prep time
Total time
 
Author:
Serves: 6 cups
Ingredients
  • White Chocolate for Baking 1 ¼cup (215g)
  • Whole Milk ⅓ cup (80ml)
  • Unflavored Gelatin 2 teaspoons
  • Water ¼ cup (60ml)
  • Confectioners Sugar 2 Tablespoons (15g)
  • Heavy Cream 2 cups (475ml)
Instructions
  1. First bloom the gelatin by sprinkling it over the cold water. Let stand for 5 minutes.
  2. Once it has been bloomed, melt it gently in the microwave or in a small pot on the stove. DO NOT BOIL
  3. Heat the milk to about 120°F (not necessary to use a thermometer you just want it to be hot so it doesn't seize the chocolate when we combine the two.)
  4. Melt the white chocolate in a large mixing bowl and add the hot milk, whisk vigorously to a smooth paste.
  5. Add the melted gelatin mixture and whisk smooth.
  6. Whip the heavy cream with the confectioner's sugar to medium firm peaks.
  7. Cool the chocolate mixture so it is no longer hot, should be about 85°F
  8. Take about ⅓ of the whipped cream to lighten the chocolate mixture, then fold in gently the remaining cream.
Notes
As with any mousse made with whipped cream it must be kept refrigerated at all times.

Store in an airtight container for up to 8 days

Same length of storage for this mousse once it is IN your cakes
pumpkin-roll

I have also come up with a “mock” white chocolate mousse as the filling for my Pumpkin Roll

You may want to check that out- it is way easier than this recipe and takes no gelatin.

 

 

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80 Comments

    1. You can use any white chocoalte couverture you can find that is for baking- chips aren’t the greatest because they are not meant to melt, and well…we have to melt these!
      I use callebaut, you may have a better time to find them online than in a supermarket
      CLICK HERE this is the kind that would be great of you can find it

  1. Wooohooo!! Thank you!!
    Can you read my mind?
    I was thinking of white chocolate mousse as a filling for my son’s birthday cake!! Will do your chocolate cake, fill with this along with chocolate chips and coat with chocolate swiss meringue buttercream! Am all set!!
    Of course I have a question!
    I have read your chocolate 101 – wondering if Ghirardelli white chocolate bar falls under the couverture category?

      1. Awesome!!
        That was really helpful!!
        My 7 year old son wants a Minecraft cake. Will surely share the picture with you…. like always ☺☺☺

    1. I prefer to freeze it only once it is inside a cake. Not great to freeze it, then remix it to go in whatever you are making
      As with any mousse made with whipped cream it must be kept refrigerated at all times.
      Store in an airtight container for up to 8 days
      Same length of storage for this mousse once it is IN your cakes

  2. Hi Gretchen,

    Sounds delicious! How well will this hold up if I pipe it on cupcakes (chocolate cake)?

    Thank you, and hope you are enjoying Florida. A little soggy here in Orlando, but Fall is shaping up.

  3. Hi, Gretchen, I was wondering if can you make a video of a layered caked filled with the white chocolate mousse. I want to use it in a 6 in layer cake.

  4. Hi gretchen,
    I noticed that the chocolate and white mousse are different recipes. Is there a reason for using different ingredients for both since they are both mousse?

  5. Hello Gretchen.

    I’m making this recipe, and I was wondering if could microwave the cold milk and white chocolate together at the same time until it is a smooth paste. I don’t have a thermometer and I am worried about over heating the milk and ruining the chocolate.

    Thanks, Laura

  6. Totally just made this today, omg it’s AWESOME!!!! I put some berries with it and it is to die for. Thank you!!! I’m assuming I can do the same with regular chocolate?

  7. Hi Gretchen,

    Can this be used to pipe on cupcakes?

    Also why cant the chocolate mousse be made the same way as this, without eggs I mean. Is there a reason?

    Thanks!

    1. Yes you can pipe this mousse once it is set.
      You can leave out the meringue in the chocolate mousse if you like- but it does add lightness and airy-ness that is characteristic of a mousse they are just 2 different styles of mousse, that’s all. The Chocolate mousse originally included egg yolks too, but so many people are scared of eggs that I left it out this time around

  8. Hi Gretchen. Thanks for the reply. Regarding piping cupcakes using this frosting I didn’t understand the setting the mousse bit. It has to be kept in the refrigerator before I use to pipe it?

    Also after refrigeration I just scoop it directly into piping bags without mixing it ?
    Thanks ?

    1. Yes thats right because when you first make the recipe is will be very liquidy like soup. So you have to let it set and then you can scoop it and pipe it, no mixing or you will return it to soup!

  9. Hi Gretchen,
    I just found your site and think it is amazing. I am going to try your vanilla chiffon cake with this white chocolate mousse and fresh strawberries. It sounds fantastic. Quick question – I was thinking of this combination for one tier of a tiered wedding shower cake I am making for the beginning of June. The shower is inside; however the cake would be at room temperature for I’d say a good three or four hours. How do you think the white chocolate mousse would hold up? Or would you suggest another filling? I am primarily concerned with the mouse breaking down (melting/deflating) inside my cake layers as I plan to frost the outside of the cake with buttercream and fill the layers with the white chocolate mousse and fresh strawberries. Thank you for all your help. I am going to subscribe to your YouTube channel! I love the videos 🙂
    Melissa

  10. Hi! Thank U so much for sharing this amazing velvety smooth mousse recipe. I’m wondering if u could share the same recipe with egg yolk added! Thanks in advance. 🙂

  11. Hi! thank you so much for your recipes and videos. I have learned sooo much! you are awesome. I have a question for ya. I recent went to a bakery in GA and they had an amazing white chocolate raspberry mousse cake. it was white cake filled with white chocolate mousse and raspberry mousse on the outside as the icing. Could I use this mousse recipe to frost a cake or maybe even cupcakes?

  12. Oh! ok, thanks. So i could probably use your stabilized whipped cream and add the white chocolate or the raspberry puree.
    Thanks!!!

    1. You will divide all the ingredients listed here by half (use a calculator and double check your math, since meth errors and measuring errors tend to be the reason for most recipe failures)

  13. gretchen i want to ask sth.i wan tot make chocolate and vanilla mousse(or white chocolate one?) for cake filling.
    A.is mousse good to frost th ecake too and pipe flowers or borders and stuff or not?should i just fill and frost it?
    b.what can i use to pipe flowers or other stuff on mousse frosting?whipped cream?buttercream?ganache?
    c.what else i can use to frost a cake with mousse filling?
    sorry for many questions but i made a pastry cream filled cake with buttercream frosting but they didnt like th efrosting.so i wan tot try the mousse filling and sth else for frosting than buttercream…thank you

  14. Hi Gretchen, I accidentally spilled a bit of the melted gelatin when it came out of the microwave. If it doesn’t firm up by tomorrow can I melt a bit more and add it to the mixture to help it firm up?

    And for future if I want to obtain a more firm mousse, would adding more gelatin help achieve that?

    1. Hmm, its hard to say if you can add more tomorrow, since it if firms even a little – you will have to re-whip it to get the additional gelatin in there, which will then break the bond that the original gelatin has created, does that make sense?
      But to answer your second question: yes more gelatin = firmer mousse

  15. Hii am a huge fan of ur recipes and have learnt a lot from u. Have a question am trying out a few experiments here and want to set this mousse in a semi circle mould . Do u think this will freeze hard and come off the mould well. If not what else can I add to this recipe to achieve that

  16. I am hoping to make a white chocolate irish cream mousse. Can I add some irish cream to the milk? Maybe substitute 3 Tablespoons of the cold milk with cold irish cream? Thanks! I’m excited to make this!

  17. I was considering putting the strawberry purree inside the mousse will it distort tje consistency? Is it ok to put this filling in for a layer tsum tsum shaped cake?

  18. help! I’ve made it through all the steps and think I over mixed the cream and white chocolate…it’s not coming together! What can I do to save this?!

    1. Im not sure what you mean by “not coming together”? but I gather that if you say you “overmixed” then perhaps you have some chunks of cream and it just wont fold in smooth?
      In which case just whisk the heck out of it (not great as this will somewhat deflate volume) but you will get a smooth mousse, and it will set up upon refrigeration

  19. Hi there!
    Love your recipes Gretchen!
    I’ve used this mousse as a filling for an 8 inch tall chocolate sponge cake, and covered the cake with a Swiss meringue buttercream, however I want to serve it at room temperature. It has been refugerates overnight , how long can it stay out of the fridge before serving and still be okay? Because I hate cold cake and buttercream !
    Thanks in advance !

  20. Excited to try this! Two questions: 1. Is it possible to substitute leaf gelatin for powdered? 2. I would like to dye it orange (it will be a ‘carrot’ inside a cupcake). Do you think that is possible and would I add it in with the milk?

  21. Hey.. I tried this and it turned out to be fabulous.. Just a small doubt.. Can I make milk chocolate mousse using the same recipe?! And if yes then what’s the quantity of chocolate that I should be using?!

  22. I wanted to use this as a filling for a birthday cake, however, I have to transport it about 45 to an hour away. Will it be ok for the trip?

  23. I actually used this to ice my granddaughters 1st birthday cake. I tested it on cake scraps and stayed on it for hours. I kept her cake refrigerated and it was light and tasted wonderful

  24. Attempted this last night and it wound up a bit runny (i think the chocolate was too hot!) Do you let it cool to room temp before folding in the cream?

    Made the mistake of thinking i could whip the whole thing afterwards to try and give it some volume, which deflated it further – it’s in the fridge now and set. is it possible to re-whip it or is it toast?

    I’m going to make a second batch anyway, just curious how to go about it.

    1. yes definitely cool the chocolate first, I’ll have to update this post to make sure I stress that.
      Hot will melt the cream for sure, and yes rewhipping will make it all deflate.
      It will most likely set, but it won’t be light as intended, Im sorry that happened to you!

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