White Chocolate Mousse

Like I mentioned a few weeks ago, I have been finding it super difficult to get back into the swing of things, blog-wise, after the holidays. This weather certainly isn’t helping, but I really need to light a fire under myself and get going.

I meant for this white chocolate mousse recipe to be up before Valentine’s Day, but it didn’t happen. So, whatever, I’m sharing it now.

I think Valentine’s Day is kind of a silly, made-up holiday anyways, so you should make this for someone you love {or for yourself! Eat the whole damn thing on your own — go crazy} on a random Tuesday. That’s what love is about, to me. Not flowers and cards and chocolates on a certain day just because everyone tells you that’s what you should do.

**Steps off soapbox**

Anywhoo, on to the recipe. 

I love white chocolate mousse. It’s light and fluffy and creamy and delicious, and it’s one of those things that is actually pretty easy to make, even though a lot of people are intimidated by it.

I topped this mousse with some of my raspberry whipped cream and sprinkled a few raspberries on top, but you can go crazy and do whatever you want. {Again, eat it all yourself out of the mixing bowl — I’m not judging}. I also topped it with a puff pastry heart — just use a cookie cutter to cut a heart out of thawed puff pastry and bake according to package directions. 

White Chocolate Mousse

White chocolate mousse sounds kind of intimidating to make, but it's so easy, and is crazy delicious. Top it with some raspberry whipped cream, raspberries and a puff pastry heart for a super special dessert!

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Prep Time 10 mins

Cook Time 3 mins

Total Time 1 hr 15 mins

Servings 4

Ingredients

  

• 4 ounces white chocolate chopped
• 2 cups heavy whipping cream divided
• 4 Tbsp powdered sugar
• 2 tsp vanilla bean paste {or pure vanilla extract}
• Raspberry whipped cream {optional}

Instructions

 

• 1. Place white chocolate and 1/4 cup of the heavy cream in a medium microwave-safe bowl. Microwave in 45-second intervals, stirring after each interval, until chocolate is completely melted, about 2-3 minutes. Whisk until smooth. Set aside to cool.
• 2. With an electric mixer, beat the remaining 1-3/4 cups heavy cream in a large bowl until the cream starts to foam. Add in powdered sugar and vanilla, and beat until the mixture forms soft peaks, or about 3 more minutes.
• 3. Whisk a small amount of the whipped cream into the cooled chocolate mixture. Gently fold in half of the remaining whipped cream. Once combined, gently fold in remaining whipped cream until just combined. Divide into 4 bowls or dessert glasses and chill for one hour.