White Chocolate Mousse for Cake

This white chocolate mousse is perfect for cake, cupcakes, fruit dip, or served in dessert cups. The mousse is thick, creamy, light, and fluffy. It holds up well inside cakes without deflating or making the cake soggy.

4.62 from 89 votes

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Prep Time: 15

Total Time: 15

Servings: -½ cups

Calories: 278kcal

Author: Dahn Boquist

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.

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.

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