Chocolate Mousse (White)

This three ingredient white chocolate mousse is made with simple ingredients, no eggs, and is so easy to make! Just a bit of heating, some chilling and some whipping. The easiest from-scratch mousse you'll ever make.

whipping cream (500 g)
white chocolate, chopped (300 g)
1 tsp. pure vanilla extract
pinch kosher salt

Heat the cream in a medium saucepan, over medium-high heat until bubbles begin to form around the edges. Add in the chocolate, and stir with a wire whisk until all of the chocolate is melted and the mixture is smooth and well combined. Stir in the vanilla.

Taste the mixture, and if the white chocolate is too sweet, whisk in a pinch of salt to counter the sweetness, if you wish.

Pour into a large heatproof bowl or jug, and leave to cool to room temperature (you can speed this up by placing the bowl into a water bath - simply ¼ fill the sink with cold water, add some ice and place the bowl of chocolate cream into the sink. Stir the mix regularly to speed cooling). Refrigerate until very well chilled (at least several hours or overnight). If you’re in a hurry you can pop the bowl in the freezer to speed the cooling process. Just make sure you check and stir it regularly to make sure it doesn’t actually freeze.

Whip the chocolate cream with an electric hand mixer until stiff peaks form. It won’t take very long. Pipe or spoon into glasses or small bowls. If it’s a little too soft to pipe, you can refrigerate the bowl of mousse again until it firms up some more, and then transfer it to a piping bag to pipe.

Serve the mousse immediately or store in the fridge for several days.

Makes 10 (½ cup) servings.

Cook's Notes:  The cream you need for this known by different names in different countries. In New Zealand it’s called standard cream or whipping cream, in other countries it may also be known as heavy cream, single cream or full cream. Double cream will also work in this recipe, you will just need to be very careful not to over-whip it. Long story short: you need a pourable, unwhipped cream that is around 35% fat. It will usually say on the bottle that it is suitable for whipping.