Super Easy White Chocolate Mousse Recipes

EASY WHITE CHOCOLATE MOUSSE

Steps:

• Place the chocolate into a large heatproof bowl.
• Heat half of the cream in a small saucepan over medium-high heat until bubbles begin to form around the edges.
• Pour the cream over the white chocolate, and leave to sit and melt for a couple of minutes. Stir with a wire whisk until all of the chocolate is melted and the mixture is smooth and well combined. Whisk in the remaining 250mls of cream and 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.
• Leave to cool to room temperature (you can speed this up by placing the bowl into a water bath - simply 1/4 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 just until stiff peaks begin to form. It won't take very long, be careful not to overwhip it.
• 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. Cover individual glasses with plastic wrap, or pop all of the glasses into an airtight container.

EASY WHITE CHOCOLATE MOUSSE

Steps:

• In a large bowl, combine pudding mix,heavy whipping cream, sour cream, milk and confectioner sugar.
• With a electric mixer, beat on medium speed until stiff peaks form.
• Cover and chill before serving or using for another recipe.

10-MINUTE WHITE CHOCOLATE MOUSSE

Steps:

• In 1-quart saucepan, place 1 tablespoon soymilk and 1 oz baking bar. Heat over low heat, stirring constantly, until baking bar is melted and mixture is smooth. Cool slightly.
• Meanwhile, in medium bowl, beat 3/4 cup soymilk and the pudding mix with wire whisk until mixture is blended and thickened. Stir in melted white baking bar mixture until well blended. Fold in whipped topping.
• To serve, spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Just before serving, top with berries; sprinkle with grated white baking bar.

WHITE CHOCOLATE MOUSSE

Steps:

• In heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream.
• Cook and stir until chocolate is melted and mixture is smooth.
• Cool to room temperature.
• In small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form.
• Fold about 1/4 cup into chocolate mixture.
• Fold in remaining whipped cream mixture.
• Spoon into dessert dishes.
• Cover and refrigerate for at least two hours.