White Chocolate Mousse Recipe

Prepare gelatin (optional)

If using gelatin for extra stability, sprinkle 1 tsp gelatin over 2 tbsp cold water in a small bowl and let bloom 5–10 minutes while you proceed with the other steps.

Warm cream and melt chocolate

Place 6 oz of the chopped white chocolate in a heatproof bowl. In a small saucepan, heat 1 cup of the heavy cream until it just begins to steam and small bubbles form around the edge (do not boil). Pour the hot cream over the white chocolate and let sit 30–60 seconds to soften. Gently stir with a spatula until the chocolate is completely melted and smooth. If the mixture is too thick, stir in 1 tablespoon whole milk to loosen. Stir in the vanilla extract and a pinch of fine sea salt.

Temper egg yolks

In a separate heatproof bowl, whisk together the 4 egg yolks and 2 tbsp granulated sugar until smooth and slightly thickened. Slowly drizzle about 2–3 tablespoons of the hot chocolate-cream mixture into the yolks while whisking constantly to temper them. Then pour the tempered yolk mixture back into the remaining hot chocolate-cream in the saucepan or bowl and whisk to combine.

Heat gently (if using yolks)

Return the combined mixture to the saucepan and warm gently over low heat, stirring constantly, until the mixture reaches about 160°F (71°C) and slightly thickens—this cooks the yolks. Do not let it boil. Once thickened, remove from heat.

Incorporate gelatin (if used)

If you prepared gelatin, microwave the bloomed gelatin for 5–10 seconds until liquefied, then whisk it into the warm chocolate mixture until fully dissolved and combined.

Cool chocolate base

Transfer the warm white chocolate custard to a clean bowl. Let it cool, stirring occasionally, until it is warm (not hot) and slightly thickened, about 15–20 minutes. To speed cooling, set the bowl over an ice bath and stir until the temperature drops to warm.

Whip cream

While the chocolate base cools, place the remaining 1 cup heavy cream in a chilled bowl and whip to soft peaks using a hand mixer or whisk. Reserve a couple of tablespoons if you want extra garnish. Soft peaks means the cream holds a gentle peak that folds over.

Fold cream into chocolate

When the chocolate base is warm but not hot and about the consistency of runny pudding, fold one-quarter of the whipped cream into the chocolate to lighten it (use a rubber spatula and fold gently to avoid deflating). Carefully fold in the remaining whipped cream in two additions until completely combined and airy. Do not overmix.

Portion and chill

Spoon or pipe the mousse into serving glasses or ramekins. Smooth tops if desired. Cover with plastic wrap and refrigerate at least 2 hours, preferably 3–4 hours, until set and chilled. If you used gelatin, it will set more firmly.

Garnish and serve

Before serving, garnish with reserved whipped cream, white chocolate shavings, fresh berries, or a few flakes of sea salt, according to taste. Serve chilled.