How to Make Easy 2 Ingredient White Chocolate Mousse





Introduction: How to Make Easy 2 Ingredient White Chocolate Mousse

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This incredibly delicious White Chocolate Mousse is SO quick and easy to make! It’s smooth, light, creamy and ridiculously moreish. Throw in some raspberries & home made white chocolate curls? You are doing Valentines Day right this year my friend! Did I mention there’s only 2 ingredients too? I know right?! It’s the dessert that just keeps on giving.

Here is what you will need to serve 2.

For the White Chocolate Curls

  • 30g White Chocolate
  • Dough Scraper

For the White Chocolate Mousse

  • 70g White Chocolate
  • 140ml Double Cream
  • A Few Raspberries, To Serve (Optional)

Essential Equipment

  • 2 Small Glasses or Serving Pots

Step 1: To Make the Chocolate Curls

If you are going to make your own chocolate curls, place a baking tray into the fridge or freezer to chill until cold to the touch.

Break the 30g of white chocolate into a small bowl and melt in the microwave in 10 second intervals stirring well between each time with a spatula. Then pour your melted chocolate onto the cold baking sheet and spread out evenly & thinly with a spatula.

Keep smoothing out until the chocolate starts to set. When it has set, take your dough scraper and carefully start to scrape/push the chocolate so it rolls up into curls & shards.

Store your curls in an airtight container in the fridge until needed.

Step 2: Making the Mousse

To make the mousse, break the white chocolate into a large bowl and pour in 40ml of the double cream. Heat in the microwave in 10 second intervals, stirring well between each time, until it’s melted and smooth.

Step 3: Making the Mousse

While the chocolate is cooling to room temperature, let’s whip up the cream.

Pour the remaining cream into either an electric stand mixer with the whisk attachment or, like me, into another large bowl using a regular hand whisk. I prefer to whip cream by hand as you can so easily over do it and split the cream. So, whatever your chosen method, whip the cream until soft peaks form.

Step 4: Making the Mousse

Next, take 2 tbsp of the whipped cream and fold it into the cooled chocolate mixture with a spatula until blended evenly.

Step 5: Making the Mousse

Carefully fold through half the remaining whipped cream, being gentle enough to not knock out any air.

Finally fold through the last of the cream just until it’s evenly distributed and you can’t see anymore streaks.

Step 6: Making the Mousse

Pour the mousse into your 2 glasses/serving pots & allow to set in the fridge for at least 2 hours.

The mousse can be stored in the fridge covered in cling film for up to 3 days.

When you are ready to serve, top with a few raspberries & a generous amount of your homemade white chocolate curls.

Step 7: Tadah!

Tadah! Didn’t I say this was insanely easy to make? If you don’t like raspberries you could just as easily swap them out for strawberries and/or blueberries. In fact, you could even swap the white chocolate for milk or dark chocolate. It’s such a versatile dessert that can so easily be tailored to your taste buds. So what are you waiting for? Get it on your Valentines Day dinner shopping list!

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    12 Discussions

    do you even know how to make anything that does not look fabulous? And you make the directions so easy to follow. I am looking (when I get a chance to shop whites not often right now) for metric measuring cups--just so I don't have to convert each time. I actually had a chem teacher who insisted that converting units was not a necessary skill. He was so wrong.

    Aww that's so lovely of you to say! Thank you <3 With regards to conversions, if you head over to my blog and sign up - let me know once you've done that and I can email you a conversion cheat sheet of my own creation :)

    I might do that but I really want the metric measures. I have taught math for years and know that the metric system is tons easier and am hoping this is the last generation of Americans who have to suffer through pounds, ounces, feet, and inches.

    Ho Ho; as an old'un I still work in Stones and Pounds (...for my weight 12st 2lbs that 86Kg??!!) and 8oz of pastry is so convenient (as is 8oz of fat/sugar/flour in two 8" tins for my cakes) - but thank you Mrs Merwin for being an excellent educator and promulgating the Metric system! Thank you KitchenMason for another excellent recipe ... I recon I could adapt my white chocolate Ganache to a mouse with ease. Thank you. Voted.

    I had a teacher in the third grade (1970ish) who told use she was going to teach us this brand new system of measuring. She insisted that we needed to learn it because our children would not even learn about feet and inches. Miss Cooke was sooooooo wrong but at the time I believed her. As I learned much later, her idea of brand new and my idea of brand new are very different. The metric system is pretty old--just not popularly used until recently. My kids did learn about feet and inches in school but at least no one tried to tell them that the metric system was invented during their lifetime.

    Haha I know what you mean. We're lucky here in the UK as it's standard. I do find it much easier and far more accurate :)

    My students never cared that much about accuracy. I sold a lot of them on the metric system by pointing out that metrics do not require students to use fractions.

    I don't think you care about much at that age. You've done well to convince any! And yes, not having to use fractions is always a bonus :)