White Chocolate Mousse Recipe
A rich, airy low-carb white chocolate mousse made with sugar-free white chocolate, cream cheese, vanilla and whipped cream.
Contains: Milk
Sugar-free white chocolate formulations vary and commonly contain milk and may contain soy. Check the label of the chocolate you use if you need to avoid soy or other specific allergens.
WHY IT WORKS
Why This Recipe Works
01
Full White Chocolate Flavor
Sugar-free white chocolate gives the mousse its creamy cocoa-butter flavor without relying on regular sugar-sweetened white chocolate.
02
Cream Cheese Adds Stability
A small amount of cream cheese gives the mousse enough body to set cleanly while keeping the finished texture soft and spoonable.
03
Whipped Cream Keeps It Light
Folding softly whipped cream into the white chocolate base adds air without needing eggs or gelatin.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Ingredients
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Method
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Put the 4 ounces (oz) chopped sugar-free white chocolate and 2 tablespoons (tbsp) heavy whipping cream in a microwave-safe bowl. Microwave in 15-second bursts, stirring well after each burst, until almost melted. Stir until completely smooth, then let the mixture cool for 5 to 10 minutes, until barely warm.
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In a large mixing bowl, beat the softened cream cheese, vanilla extract and salt until completely smooth. Beat in the cooled white chocolate mixture until evenly combined.
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In a separate bowl, whip the 1 1/2 US cups cold heavy whipping cream to soft to medium peaks. The cream should hold its shape while still looking smooth, not dry or clumpy.
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Fold about one-third of the whipped cream into the white chocolate mixture to lighten it. Gently fold in the remaining whipped cream in two additions, stopping as soon as no obvious streaks remain.
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Divide the mousse among 6 small dessert glasses. Cover and refrigerate for at least 2 hours, until chilled and softly set. Top with the shaved sugar-free white chocolate just before serving.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Prepare and portion the mousse up to 24 hours ahead, cover the glasses and keep them refrigerated. Add the reserved white chocolate shavings shortly before serving.
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Dietary options
Make This Recipe Work for You
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For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Sugar-free white chocolate varies considerably by brand, especially in sweetness, carbohydrate content and how smoothly it melts. Use a plain bar or chips that you already like eating, and soften the cream cheese fully before mixing so the base stays smooth.
Useful Substitutions
Mascarpone can replace the cream cheese in the same weight for a milder, slightly softer mousse. Sugar-free white chocolate chips can replace a chopped bar in the same weight; melt them gently because some chip formulations hold their shape longer.
INGREDIENT QUALITY
Quality Note
Sugar-free white chocolate brands use different sweeteners and fillers, so sweetness, melting behavior and carbohydrate values vary. For the most reliable result, use a plain sugar-free white chocolate you like and use its label when calculating your own carbohydrate intake.
COOKING TIPS
Tips
Melt Gently
White chocolate can thicken or scorch if it gets too hot. Use short microwave bursts and stir well between each one, stopping as soon as the mixture is smooth.
Let the Chocolate Cool
The melted white chocolate should be barely warm before it is beaten into the cream cheese. Hot chocolate can soften the whipped cream too much later.
Stop at Soft to Medium Peaks
Whip the cold cream until it holds its shape but still looks smooth. Very stiff cream is harder to fold in and can make the mousse feel grainy.
Fold Instead of Beating
Once the whipped cream goes into the white chocolate base, fold gently with a spatula so the mousse keeps as much air as possible.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cover the mousse and refrigerate it promptly. For best texture and freshness, use it within 3 days.
Freezing
Freezing is not recommended because thawed whipped cream and cream cheese can become grainy or release liquid.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
White Chocolate Mousse FAQs
Can I make white chocolate mousse ahead of time?
Yes. Make and portion the mousse up to 24 hours ahead, cover the glasses and refrigerate them. Add the white chocolate shavings shortly before serving for the neatest finish.
Why did my white chocolate mousse turn grainy?
The most common causes are overheating the white chocolate, mixing hot chocolate into the cream cheese, or whipping the cream too far. Melt gently, cool the chocolate until barely warm and stop whipping at soft to medium peaks.
Can I use sugar-free white chocolate chips instead of a bar?
Yes. Use the same weight. Some chips are designed to hold their shape, so they may need a little more stirring to melt completely.
Is this white chocolate mousse low carb?
The recipe uses sugar-free white chocolate and no regular added sugar, but carbohydrate content varies substantially between white chocolate brands. Check the label of the product you use if you are following a specific carbohydrate target.
Can I pipe the mousse into dessert glasses?
Yes. Fold the mousse as directed, then spoon it into a piping bag and pipe it into the glasses before the full chilling time. If it feels very soft, chill it briefly until it is easier to pipe.
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