This easy white chocolate mousse is rich, creamy, and made without eggs—perfect for a foolproof yet elegant dessert. Using high-quality white chocolate ensures a silky-smooth texture, while a final sprinkle of Flower Salt enhances the flavor with delicate crunch and floral notes. Serve immediately or make ahead for a stress-free, restaurant-quality treat that’s ideal for special occasions.
This eggless white chocolate mousse is decadent but secretly super easy to make. A finishing sprinkle of Flower Salt adds just the right texture, aroma, and color contrast to take this classic dessert to the next level.
Put the white chocolate into a heat-resistant bowl and sprinkle in the salt.
Put 1 cup of the cream into a saucepan set over medium-high heat and bring it to a boil. (Keep an eye on the pan because the cream can boil over quickly at it reaches temperature!)
Pour the boiling cream into the bowl over the white chocolate. Stir gently until the chocolate has melted into the cream. Add the remaining cup of cream and the vanilla; stir until completely combined and smooth. Cover the bowl and refrigerate until the cream mixture is very cold, 2-3 hours.
Use a hand mixer set on low to begin whipping the chilled cream-chocolate mixture, slowly increase speed to high and continue to whip until medium-firm peaks form.
You can serve the mousse immediately or scoop it into small serving dishes, cover them, and refrigerate for up to 2 days.
Sprinkle some Flower Salt over each portion just before serving.
Recipe Note
Use good-quality white chocolate here — you’re looking for 32% and higher cocoa butter content. It’s widely available in blocks or ‘callets’ (small discs). Don’t be tempted to substitute white chocolate chips — their flavor and texture is less than ideal.
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