This Mini White Chocolate Mousse is soft, airy, and beautifully delicate the kind of dessert that looks fancy but comes together with just a few simple ingredients. It’s silky, sweet, and perfect for serving in tiny cups when you want something elegant without the effort.
Ingredients
- 1 cup white chocolate chips
- 1/2 cup heavy cream (for melting)
- 1 cup cold heavy cream (for whipping)
- 1/2 tsp vanilla extract
- Pinch of salt
- Optional: Fresh berries for topping
- Swap: Use almond extract instead of vanilla for a lovely twist
Steps
- Warm 1/2 cup heavy cream until just steaming don’t let it boil.
- Pour it over the white chocolate chips and let sit for 1 minute, then stir until smooth. If a few chunks remain, warm gently until fully melted.
- Stir in the vanilla and a tiny pinch of salt. Let the mixture cool to room temperature; it should feel slightly thickened.
- Whip the remaining 1 cup of cold cream until soft peaks form light and billowy, not stiff.
- Fold the whipped cream gently into the white chocolate mixture. Don’t rush this step; slow folding keeps the mousse airy.
- Spoon into mini cups or jars and chill for at least 1 hour so the mousse sets beautifully.
Chef’s Tips
- Make sure the white chocolate mixture is completely cooled before folding in the whipped cream warmth deflates it.
- If your mousse looks a little loose at first, don’t worry it thickens as it chills.
- Use high-quality white chocolate for the cleanest flavor and smoothest texture.
Variations
- Berry Mousse: Fold in a spoonful of raspberry purée for a soft pink swirl.
- Citrus White Chocolate: Add 1 teaspoon lemon or orange zest to brighten the flavor.
- Double Chocolate: Add a thin drizzle of melted dark chocolate on top before chilling.