white chocolate mousse

Whip up this smooth, creamy, and decadent dessert in a few minutes with just two ingredients!

Two Ingredient White Chocolate Mousse

heavy cream, (cold and divided)

white chocolate chips

In a microwave-safe bowl, heat 1/2 cup of the heavy cream for 50 seconds (depending on microwave strength).

Add the white chocolate chips to the cream and stir until the chips have melted. This will take 1-2 minutes. Set aside to cool.

Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. (Optional: Store half the soft whipped cream into a small bowl and refrigerate it to use as a topping for the mousse.) Continue whipping the cream until stiff peaks form.

Slowly fold in half the whipped cream into the white chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.

Divide the mixture between 4 ramekins or cocktail glasses (I used lowball glasses). Refrigerate for at least one hour, (up to overnight), before serving. Top with the reserved whip cream or cool whip and white chocolate shavings.

This Raspberry White Chocolate Mousse is deliciously creamy and not too sweet! Every bite is layered with with fresh raspberries, sweet raspberry sauce and fluffy white chocolate mousse!

Raspberry White Chocolate Mousse

white chocolate, chopped

heavy cream, divided

sugar

tsp pure vanilla extract

raspberries (optional)

water

lemon juice

cornstarch

Tbsp water

raspberries

mint leaves

Combine fresh or thawed raspberries, sugar, water, and...

Combine fresh or thawed raspberries, sugar, water, and lemon juice in a saucepan on high heat and bring to a boil.

Once the mixture begins to boil, lower the...

Once the mixture begins to boil, lower the heat and allow raspberries to cook and soften, stirring occasionally for about 8-10 minutes.

Remove sauce from heat and press through a...

Remove sauce from heat and press through a fine mesh strainer, discard the seeds. Return to saucepan and stove.

Add 1 tablespoon of cornstarch to 3 tablespoons...

Add 1 tablespoon of cornstarch to 3 tablespoons of water and whisk to combine. Add to raspberry sauce and cook on high heat, whisking constantly until glaze thickens, about 1 minute.

Transfer to a separate bowl to cool completely....

Transfer to a separate bowl to cool completely. Once cooled, pour sauce into an airtight jar and refrigerate until ready to use.

Put the chopped white chocolate and 1/4 cup...

Put the chopped white chocolate and 1/4 cup of heavy cream into a small bowl. Microwave in 30 second intervals, stirring after each until fully melted and smooth. Set aside to cool completely.

In a medium chilled stainless steal bowl, using...

In a medium chilled stainless steal bowl, using a handheld mixer, whip the remaining 1 and 1/4 cup of heavy cream with the powdered sugar and vanilla until it reaches stiff peaks.

Scoop the cooled white chocolate ganache into a...

Scoop the cooled white chocolate ganache into a large bowl. Slowly fold in the mousse, 1/3 at a time until it’s all incorporated. Cover with plastic wrap and chill in the refrigerator for 2 hours, or overnight.

Pipe or spoon a layer of mousse into...

Pipe or spoon a layer of mousse into each dessert cup. Pour a layer of raspberry sauce on top, then add a layer of fresh raspberries. Repeat layers (mousse, raspberry sauce, raspberries, mousse) for all of the glasses.

Garnish with fresh raspberries and fresh mint leaves....

Garnish with fresh raspberries and fresh mint leaves. Enjoy!

Fresh flavors and an appealing look enliven this dessert.

Poppy Seed Grapefruit Torte

vegetable oil

unsalted butter

c. confectioners' sugar

tbsp. finely grated Ruby Red grapefruit zest

Campari

salt

eggs

c. all-purpose flour

poppy seeds

c. golden raisins

White Chocolate Mousse

Preheat oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat parchment. Set aside.

Put butter, 1 1/4 cups sugar, and the zest into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and smooth, about 3 minutes. Mix in Campari and salt. Mix in egg yolks, 1 at a time, until creamy, scraping down sides of bowl as needed.

Stir flour, poppy seeds, and raisins in a medium bowl. Stir into butter mixture.

Put egg whites and remaining 1 1/4 cups sugar into the clean bowl of the electric mixer fitted with the whisk attachment. Beat on medium speed until stiff but not dry peaks form. Fold into flour mixture. Spread batter into prepared pan, and smooth top with an offset spatula.

Bake until cake is deep golden brown and is pulling away from sides of pan, 35 to 40 minutes. Let cool on a wire rack 15 minutes. Remove sides of pan; invert to remove bottom of pan and parchment. Reinvert onto rack; let cool completely (cake will sink slightly in the middle).

Using a long, sharp knife, cut cake horizontally into 3 equal layers. Place bottom layer on a serving platter. Top with half of the zest-flavored mousse. Arrange half of the grapefruit segments in a single layer on top. Top with another cake layer, and repeat layering with remaining zest-flavored mousse and grapefruit segments. Top with final cake layer. Refrigerate until firm, at least 30 minutes.

Spread a thin coat of plain mousse on top and sides of cake. Refrigerate until firm, about 20 minutes. Spread another coat of mousse on sides until smooth and opaque. Transfer remaining mousse to a pastry bag fitted with a large petal tip (such as Ateco #180); pipe waves in concentric circles on top of cake. If mousse becomes too soft, refrigerate about 30 minutes, then stir until smooth. Sprinkle cake top with poppy seeds. Refrigerate until ready to serve, up to 2 hours. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

White Chocolate Mousse is just so rich and creamy! There&#39;s nothing better than a super Easy White Chocolate Mousse recipe with only two ingredients. This is one of our favorite Easy Christmas recipes, but it&#39;s delicious year-round as well. This Easy Chocolate Mousse Recipe has layers of white chocolate mousse and mini chocolate chips make a great individual dessert anyone would love.

White Chocolate Mousse Recipe

heavy cream (341 grams, divided)

chocolate

Mini chocolate chips (optional, for topping)

Heat

In a small saucepan, heat ¾ cup of the cream on medium heat. The cream should get hot and slightly bubbly on the edges, but do not bring it to a boil.

Stir

Turn off the heat and add the chocolate. Stir until the chocolate is melted and the cream and chocolate are completely combined. Set aside and allow to cool to room temperature.

Fold

With a hand mixer, beat the other ¾ cup of cream on high until soft peaks form. Once the chocolate mixture is cool, gently fold it into the whipped cream using a rubber spatula.

Serve

Serve cold topped with mini chocolate chips if desired (its yummy that way!).

https://mediavine-res.cloudinary.com/video/upload/t_original/v1617743718/iocx54XM7.mp4

White Chocolate Mousse is just so rich and creamy! There’s nothing better than a SUPER Easy White Chocolate Mousse recipe with only TWO ingredients. This is one of our favorite Easy Christmas recipes, but it’s delicious year round as well. This Easy Chocolate Mousse Recipe has layers of white chocolate mousse and mini chocolate chips make a great individual dessert anyone would love. What are you waiting for?

Easy White Chocolate Mousse

I’ve got something for you that’s so sweet, light and delicious, you won’t believe it. It’s my amazing White Chocolate Mousse!

Easy White Chocolate Mousse Recipe

white chocolate baking bar (finely chopped)

heavy cream (divided)

salted butter

vanilla extract

In a large microwave-safe bowl, add the chopped white chocolate, ¼ cup of the cream, and the butter.

Microwave in 15-second intervals, stirring in between until smooth and melted. Cool mixture to room temperature.

In a medium-sized bowl all the remaining 1 cup of heavy cream, whip until frothy with a whisk or electric hand mixer.

Sift the powdered sugar on top of the heavy cream and stir it in.

Continue to whip until stiff peaks form.

Stir in the vanilla.

Add ⅓ of the whipped cream to the white chocolate bowl and fold it in until there are no streaks left.

Add another ⅓ of the whipped cream and fold it in.

Add the last of the whipped cream and fold it in until completely smooth with no streaks.

Divide the mixture between 6 small serving bowls.

Cover with plastic wrap and place in the refrigerator to set up for at least 2 hours or up to overnight.

Serve as-is or with more whipped cream on top, chocolate curls, sprinkles, or all three!

This smooth and creamy White Chocolate Mousse is a decadent dessert that combines rich white chocolate with whipped cream and a hint of vanilla. Light, airy, and perfectly sweet, it sets in the refrigerator and makes for an elegant treat that’s easy to prepare ahead of time.

(240 ml) heavy cream, divided

Melting the Chocolate

Combine the chopped white chocolate and 1/4 cup (60 ml) of heavy cream in a heatproof bowl. Melt gently over a double boiler or in the microwave with short bursts, stirring all the while until the mixture is smooth and fully melted. Allow this chocolate mixture to cool to room temperature before proceeding.

Whipping the Cream

In a separate bowl, whip the remaining 3/4 cup (180 ml) of heavy cream with the vanilla extract and a pinch of salt until soft peaks form. This whipped cream will give the mousse its light and airy texture.

Folding Ingredients

To lighten the chocolate mixture, fold a spoonful of the whipped cream into it gently. Then, carefully fold in the rest of the whipped cream in two or three additions, making sure not to deflate the airy whip so the mousse stays light and fluffy.

Chilling

Spoon the mousse evenly into individual serving dishes. Chill in the refrigerator for at least 2 hours, or until the mousse is set and firm enough to hold its shape when served.

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The most viewed white chocolate mousse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine