The Easiest ever White Chocolate Mousse

raspberry meringue bowls with white chocolate mousse

Valentine’s Day is rapidly approaching and I’m feverishly working on a menu for our little dinner party. In all my searching,  I found a recipe that I will probably incorporate into something….and so I thought I’d share….stay tuned in a couple of days to find out just how I plan to use this delicious white chocolate mousse.

The Easiest ever White Chocolate Mousse


  • 12 ounces White Chocolate
  • 1 1/2 cups heavy whipping cream, divided


  1. Heat 3/4 cup of whipping cream until it is hot and barely beginning to bubble on the edges. You don't want it to come to a boil.
  2. Remove from heat.
  3. Stir in white chocolate until completely blended.
  4. Allow to cool to room temperature.
  5. Beat the last 3/4 cup of cream until it forms stiff peaks.
  6. Fold into cooled chocolate until smooth.
  7. Chill.
  8. Spoon into meringue bowls just prior to serving.



  1. Mary Crowson says:

    I prefer dark chocolate but this sounds too easy. I may try the substitute with some fruit like you have pictured!



CommentLuv badge