This is the dessert I just can’t stop talking about. It’s rich, creamy, and soooo good.
Best of all you just need 3 simple ingredients to make White Chocolate Mousse: white chocolate, heavy cream, and corn syrup. It couldn’t be more simple.
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White Chocolate mousse is perfect for a midweek after-dinner-treat.
And if you have a larger crowd or want to bring a simple dessert to a party, you’re going to love making this simple dessert recipe.
Double batching is super easy, too. In fact, I spoon this dessert straight into these cute 4 oz mason jars. That looks pretty, is easy to store, and makes perfect little portions. Plus it makes it a breeze to transport to any party.
For The Strawberry Topping
- Fresh strawberries
- 1 teaspoon of sugar
How To Make White Chocolate Mousse
- Use a medium saucepan to combine the white chocolate chips (or a bar of white chocolate broken into chunks), 1/4 cup of heavy cream, and 2 tablespoons of light corn syrup.
- Cook over medium-low heat until the chocolate has melted. Stir frequently. Remove the mixture from the stovetop and allow it to cool to room temperature.
- Use an electric hand mixer to whisk the remaining cup of cream in a mixing bowl until the cream has formed stiff peaks.
- Fold the whipped cream into the cooled, melted white chocolate mixture.
- Divide the cream into individual dessert bowls. Top with fresh (macerated) berries and chill in the fridge for at least 3 hours.
Making the fresh strawberry topping
- Wash and dry the fresh strawberries. Cut into very small pieces
- Lightly sprinkle a teaspoon of granulated sugar over the strawberries.
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About White Chocolate
Technically speaking, White Chocolate isn’t chocolate at all. While white chocolate has cocoa butter, it doesn’t contain the cocoa solids you’ll find in real chocolate.
But no matter, I feel it deserves our love anyway.
And I’ve made this dessert more often than I remember. However, I can say that the quality of the white chocolate matters.
Some brands will have a deep, rich, ivory, almost yellow color and a thick, creamy texture, while other brands are bright white and less full-bodied. Generally, speaking the brighter white colored chocolate has a longer list of ingredients which means it’s got more fillers, and additives.
Trader Joe’s version was pretty good. But I can’t recommend it because they don’t keep it in stock. I think it’s one the items Trader Joe’s only carry for certain holidays. (The same is true for their light corn syrup.)
Lindt’s ‘Classic White’ is a good choice. It’s got a thicker texture, melts easily, and has a rich, almost golden color. Compared to the other brands, it is more pricy and for that I didn’t think it was all that much better.
The Target Market Pantry brand has a much brighter white color, didn’t melt quite as well as some of the others, but had a very competitive price point.
My absolute favorite is Ghirardelli Classic White Chips. These chips have a deep color, and melt without any problems.
White Chocolate Mousse
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About the Strawberry Topping
Adding sugar to the strawberries draws the moisture out of the berries. It makes the strawberries shiny and gives them that almost unnatural looking red glow. And at the same time it enhances their natural flavor. This process is also referred to as macerating strawberries.
I strongly recommend you use very little sugar, because the white chocolate has enough sweetness and you don’t want the strawberries to compete with that.
If you don’t care for strawberries, give another berry a chance. Right now fresh blackberries are in season and I’ve used them as a topper for this dessert. And it was GOOD. Ok, it was grrreat!
White Chocolate Mousse
- 1 1/2 cups white chocolate chips
- 1 1/2 cups heavy whipping cream
- 2 tablespoons light corn syrup
- 6 large strawberries
- 1 teaspoon granulated sugar
- Combine the white chocolate, ¼ cup of heavy cream, and the light corn syrup in a medium saucepan. Warm over medium-low heat, stir frequently.
- Once the white chocolate has dissolved completely, remove the mixture from the heat. Allow it to cool to room temperature.
- Use an electric hand mixer to whip the remaining heavy cream until it forms stiff peaks.
- Carefully fold the heavy cream into the white chocolate mixture.
- Divide the mixture into small dessert bowls.
Making the strawberry topping
- Cut the strawberries into very small pieces, drizzle with granulated sugar and allow it sit for a few minutes.
- Spoon the strawberry mixture over the white chocolate mixture. Chill in the fridge for two hours. Serve and enjoy.