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White chocolate mousse for cake! It’s rich, decadent and whipped to prime fluffiness which gives it an incredible consistency as a filling or frosting for cake. Its light yet sturdy texture means it won’t deflate a cake or make it soggy, either.
While we’re calling this one “white chocolate mousse for cake,” our love for this mousse knows no bounds! It’s incredible as a fruit dip, spread onto cupcakes or enjoyed plain, in a simple dessert cup.
If you like this recipe, check out our easy vanilla cake filling or our chocolate cake filling.
This recipe makes an irresistible white chocolate mousse filling. It’s perfect for our White Chocolate Mousse Cake. There’s something about white chocolate that makes any sweet treat extra special- perhaps it’s the fact that it’s creamier, slightly sweeter than regular chocolate, with a rich, buttery taste. Whatever it is, we’re hooked!
Try this filling with our easy chocolate cake or our hot milk sponge cake.
So let’s get down to why we love this white chocolate mousse recipe!
It is:
- Ready in 15 minutes
- Very simple to make with only four ingredients required
- Creamy, fluffy and light
- gluten-free
Yep, you read that right! FOUR INGREDIENTS. It’s the easiest white chocolate mousse recipe ever, and it also doesn’t require any eggs.
Let’s make it!
How to Make White Chocolate Mousse for Cake:
Simple to make and ready in a matter of minutes, the prep time and low-effort of this recipe is ideal, especially when making it for cake.
The “secret” to our easy-peasy white chocolate mousse recipe? Cream cheese.
It adds so much creaminess, fluffiness, and just makes this recipe extra easy. There’s no need to mess with eggs or temper anything. White chocolate mousse with cream cheese is the answer.
Ingredient list:
You will need:
- White chocolate, finely chopped
- Heavy cream
- Cream cheese, softened
- Vanilla
Our white chocolate mousse recipe:
To make this sweet, cloud-like goodness, follow these simple steps (see the full recipe at the bottom of the page!):
- Melt the white chocolate: In a bowl, combine the chopped white chocolate and 1/3 cup heavy cream. Melt the mixture over a double boiler or in the microwave (low power), then let it come to room temperature.
- Beat in the cream cheese: Add the cream cheese to a mixing bowl and beat until creamy and smooth. Add in the vanilla and the cooled white chocolate mixture. Whip until well combined.
- Whip the cream: In a separate bowl, whip the remaining 1 cup of cream until stiff peaks form. Fold the whipped cream into the white chocolate mixture. It’s ready to use!
How to Enjoy White Chocolate Mousse
I’m sure you don’t need much help in this area, but as always, we’re here with some of our favorite ways to enjoy this mousse!
- Serve it as a dip with fresh fruit
- Include it in a fun dessert tray
- Pipe it into our white chocolate cupcakes or use as a cake filling
- Dish it into single-serving dessert cups and top with berries
- Spread it onto your cookie of choice!
- Pipe it in between cookies to make a delicious cookie-mousse sandwich
One of the great things about this white chocolate mousse recipe is that you don’t have to pick just one way to enjoy it! Use it as a cake filling, then eat it by the spoonful afterward. Or let kiddos decorate their favorite cookies with extra mousse!
This white chocolate mousse for cake is a fluffy and luxurious, lick-the-bowl-clean kind of treat that we can’t get enough of. Try it in our White Chocolate Mousse Cake for a sweet, elegant dessert. Happy baking!
More Chilled or Frozen Desserts
- Butterscotch Tart
- Raspberry White Chocolate Mousse
- Pumpkin Mousse
- Chocolate Wafer Ice Box Cake
- 31 Cool Summer Dessert Ideas
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More Recipes You Will Love:
Raspberry White Chocolate Mousse: Our more “traditional” white chocolate mousse recipe featuring thick layers and sweet swirls of a fresh raspberry sauce. Serve in individual glass jars for a personal-sized dessert that are always a hit!
Our lavender cupcakes and Pistachio Rose Mascarpone Cream Cakes are elegant flavor profiles that go well with this cake filling.
Double Chocolate Cream Cheese Frosting is an intensely rich and chocolate-y frosting for all of your favorite cakes!
Blue monster ice cream and cake is a fun combination for birthday parties and celebrations for the kid at heart.
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White Chocolate Mousse for Cake
If you make this recipe, please leave a star rating and comment.
Ingredients
- 7 ounces white chocolate, finely chopped
- 1-⅓ cups heavy cream, divided (10.7 fluid ounces)
- 4 ounces cream cheese, softened
- ¼ teaspoon vanilla
Instructions
- Combine the chopped white chocolate and 1/3 cup of the heavy cream in a bowl. Melt the chocolate/cream mixture over a double boiler or in the microwave. (If you use a microwave, use low power).
- Let the chocolate mixture come to room temperature.
- Add the cream cheese to a mixing bowl and beat until creamy and smooth. Beat in the vanilla and the cooled white chocolate mixture.
- In a separate bowl, whip the remaining 1 cup of cream until stiff peaks form.
- Fold the whipped cream into the white chocolate mixture.
- Use the mousse for a cake filling, fruit dip, or fill dessert cups and serve as a creamy mousse dessert.
Video
Notes
- Make sure you use the kind of cream cheese that comes in a block. Do not use spreadable, whipped cream cheese that is sold in tubs.
- Let the melted chocolate and cream mixture come to room temperature. Do not add the mixture to the cream cheese while it is still warm or you will end up with a runny mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
My cream cheese and choc mix ended up runny and was not stiff like yours in video, hence when folding the cream in, it was not pipeable and too soft to fill a cake. Wondering if the qty’s are correct?
Make sure you use block cream cheese and not spreadable cream cheese that comes in a tub. You also need to make sure the white chocolate mixture cools to room temperature. If the mixture is even slightly warm, it will melt the cream cheese and end up runny. If the mixture turns out runny, don’t add the whipped cream to it. You can chill the mixture in the fridge until it gets firm then whip it and fold in the whipped cream.
@Dahn Boquist, thank you. I think my white choc mix must have been too warm then. Yes it was definitely block cream cheese. To save it, can I add more cream cheese and cream to thicken a bit?
You should be able to save it by folding more whipped cream into the mixture. Since that will ‘dilute’ the sweetness from the white chocolate, I would recommend adding a couple of tablespoons of powdered sugar when you whip the cream. If the cream cheese mixture gets a bit too firm after it sits in the fridge, beat it with an electric mixer to soften it up enough so you can fold the whipped cream in easily.
Can you use white almond bark for the white chocolate
I am sure that will work just fine. I haven’t tried it with this recipe, however, as a general rule, almond bark almost always works well as a 1:1 substitute for white chocolate. If you try it, I would love to hear how it goes.
Will this filling hold up okay in a cake made one day in advance and left in the fridge overnight?
Yes, it will. You can decorate a cake with this filling up to 3 days in advance if needed. The white chocolate really helps keep it stable.
@Dahn Boquist, excellent thank you so much.
I am filling a red velvet cake with this I’m excited to try it.
What happens if I use store bought whipped cream?
If you are talking about the cans of whipped cream, that won’t work well. A lot of those cans have water and other ingredients included and the whipped cream that comes out of it will not hold up in this. You may be able to fold the cream cheese (after you whip the cream cheese) into some Cool Whip, but I have not tried that so I don’t know how it will work. Any pre-whipped cream from the store will also add additional sugar and it will probably be too sweet after you add the white chocolate.
Can I add fresh raspberries or sliced strawberries to this and use that as cake filling, or will it get runny?
Yes, you can add fresh fruit to the mousse but it will not last as long. Sliced fruit will seep liquid quicker than whole fruit. When I add whole fruit, I find the mousse will last for as long as two days but sliced fruit usually starts to seep after 24 hours. It varies depending on the ripeness of the fruit. Your safest bet is to add the fruit between 4 and 12 hours before serving.
Can I omit the cream cheese and still use as a cake filling?
Beverly
You can but it will make a sturdier cake filling if you use cream cheese. If you don’t want to use cream cheese, mascarpone works well as a substitute
what happens if I don’t see stiff peaks after 5minutes?
If you are not able to make the cream whip to stiff peaks it is probably because the cream is not cold enough. Make sure the cream is cold and it also helps to have a cold bowl.
How long does this last in the fridge?
It will last for 3 to 4 days in the fridge
How long does this keep at room temp, in a cake covered with ganache?
You can safely keep it at room temperature for two hours. I will admit that I have kept it at room temperature for much longer than that (up to five hours) without noticing any change in the structure, texture, or flavor of the mousse. The best practice for safety standards, however, is two hours.
My husband is a huge fan of white chocolate and I haven’t made any for him in a long while. I am sure that he will love your airy and beautiful mousse.
angiesrecipes
http://angiesrecipes.blogspot.com
Thanks Angie