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Fresh creamy raspberry sauce in white bowls with ripe raspberries and a white spoon on a white cloth.

White Chocolate Mousse

Bree Hester
4.34 from 3 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine French
Servings 6
Calories 346 kcal

Ingredients
  

  • 2 ounces cream cheese room temperature
  • 1 vanilla bean split and seeded
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 3 Safe Egg whites
  • 1/4 cup sugar
  • 8 ounces white chocolate a high quality white chocolate makes all the difference

Instructions
 

  • Beat cream cheese and vanilla bean with an electric mixer. Add the cream and beat until combined. Set aside.
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  • Melt white chocolate gently over a double boiler.
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  • The eggs in this mousse are not cooked, so I use pasteurized eggs, just to be safe.
    Fresh white eggs in a carton for baking recipes.
  • Place the egg whites and salt in a large bowl.
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  • Beat the egg whites until soft peaks form, slowly add the sugar and set aside.
    Cream mixture in a mixing bowl for baking recipes.
  • Fold the melted white chocolate into the cream cheese mixture.
    Cream being mixed in a white bowl for baking or cooking.
  • Gently fold the egg whites into the cream cheese and chocolate. Fold until just combined.
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  • Pour the mousse into small bowls or ramekins and chill for at least 2 hours.
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  • Serve with fresh raspberries and a dusting of powdered sugar. This recipe is adapted from Saveur.
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Nutrition

Calories: 346kcalCarbohydrates: 32gProtein: 5gFat: 23gSaturated Fat: 14gSodium: 288mgFiber: 0.1g
Keyword creamy mousse, make-ahead dessert, White chocolate mousse
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