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    Home • Recipes • French Desserts

    White Chocolate Mousse - With 2 Secret Ingredients

    Published: Jan 23, 2024 · Modified: May 4, 2025 by Jill Colonna55 Comments

    Jump to Recipe

    Let me 'whisk you to Paris' with this white chocolate mousse recipe. It's as simple as it gets with just three key ingredients, yet it's anything but ordinary. Ideal for a Valentine's or galantine's treat or just to pamper yourself, this unique mousse is about effortless French chic.

    "Well, I think anyone thinking this way should be sent a pot of this white chocolate treat by Jill Colonna, and I am most certain they will have an epiphany.

    The dark chocolate loving judge panel put the final fight for the best of the best mousse title between recipes essentially out of dark chocolate, but this wonder was considered a champion in it’s own category and deserves a special mention. It tastes better than it looks...this one is definitely going to the top of my all time favourites."

    Clémentine's best French chocolate mousse marathon, Gourmantine's Blog
    white chocolate mousse in a bowl with rose petals and love heart macaron

    French Mousse Inspiration

    This easy French mousse recipe was inspired by a beautiful Merveilleux meringue cake savoured at "Un Dimanche à Paris", a Parisian address now moved to the pâtisseries of Dubai.

    Back in my kitchen, I wanted to recapture these blossoming flavours, without the extra sweet meringue. The result? I developed this quick and easy gluten-free dessert that lets the nuances of orange blossom and rose shine.

    pan of white chocolate drops, heavy whipped cream and an egg white

    What are the Main Ingredients of White Chocolate Mousse?

    This mousse recipe begins with premium white chocolate. I use Cacao Barry's Zéphyr (34%) chocolat blanc drops, but any top brand is best (Valrhona, Ghirardelli, Nestlé) that's less sweet than the more commercial supermarket generic brands.

    Select whipping or heavy cream with a minimum of 30% fat content — this is crucial for achieving the perfect whipped consistency. Half-fat cream won't work for this recipe. Add just one egg white to make this extra light and fluffy - not even needed if you have a siphon.

    The unique addition to this recipe which makes the dessert special is the rose and orange blossom waters.

    At about 200 calories a portion, added sugar is unnecessary. The sweetness of the white chocolate is enough to satisfy your cravings.

    steps in whipping up cream and adding melted white chocolate
    Fold the cooled white chocolate mixture into the whipped cream

    What Could Go Wrong with Whipping White Chocolate Mousse?

    Perhaps the most disappointing problem is if your cream curdles. This happens when the melted white chocolate and cream mixture is too hot. When added to the cold, whipped cream, the fat in the chocolate doesn't like it and the whole thing separates.

    To avoid this, just ensure that the white chocolate has completely cooled down - place in the fridge or freezer while whipping the cream. Test with your finger that the chocolate mix is cool, not warm, then fold it into the whipped cream.

    Perhaps it also sounds obvious, but it happens to us all: check the 'best before' date on the white chocolate. As it doesn't last as long as other chocolate, it can easily go out of date and so will not behave as it should.

    Eggless white chocolate mousse - made even easier using a siphon

    Two Ways of Making This Mousse

    There are two ways of making this white chocolate mousse. Either:

    • Using an electric whisk (hand or stand mixer), whip up most of the cream and egg white then fold in the melted cooled white chocolate with a little of the cream. See the recipe card below; or
    • With a siphon, there's no need for the egg white. Simply heat together 100g (4oz) each of white chocolate, whipping cream and whole milk with the floral waters, pour the whole lot into the can, add a gas canister and you're done. For this method in full, see the rhubarb crumble revisited recipe.
    close-up of a macaron sandwiched cookie with its traditional ruffled feet
    Rose and orange blossom macarons from my pastry cookbook, Teatime in Paris!

    How Best to Serve White Chocolate Mousse

    While the mousse can be served proudly on its own, a final touch of garnish can take it to the next level. Consider the following topping ideas:

    • a simple wedge of orange or clementine to complement the delicate orange blossom along with edible flowers such as winter pansies.
    • rose petals or raspberry and rose macarons. My own cookbook, "Teatime in Paris," features a rose and orange blossom macaron that would complement this mousse well. Whether it's Valentine's Day or any day that calls for a heartfelt gesture, see my easy peasy instructions how to pipe out macaron hearts.
    • with almond tuile cookies.
    • layer the mousse with fresh strawberries, raspberries or a dollop of rhubarb compote. Alternatively, finish with a flourish of mousse to top rhubarb crumbles or red fruit bavarois.

    No matter your choice, the mousse acts as an elegant canvas waiting for your creative touch. If entertaining, accompany this with glass of chilled Muscat dessert wine.

    strawberry rhubarb oat crumble with white chocolate mousse in glass dish
    Serve this white chocolate mousse as part of a layered dessert

    Love more white chocolate and rose?
    Then check out this recipe for white chocolate panna cotta with rose.

    top mousse with raspberries and rose macarons
    Serve white chocolate mousse with raspberries and rose macarons
    glass dish of white chocolate mousse garnished with chocolate shavings and a rose heart macaron shell

    Love mousse? Then try more French recipes:

    • Fluffy French Dark Chocolate Mousse (without cream)
    • Chocolate Mousse with Passion Fruit and Nougatine
    • Strawberry mousse
    white chocolate mousse in a bowl with rose petals and love heart macaron

    White Chocolate Mousse

    Jill Colonna
    The lightest white chocolate mousse recipe with a unique French touch of rose and orange blossom water. Even those who don't like white chocolate love this mousse!
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 5 minutes mins
    Chilling time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine French
    Servings 8 mini portions
    Calories 211 kcal

    Equipment

    • Electric whisk

    Ingredients
      

    • 300 ml (10fl oz/ 1¼ cups) whipping/heavy cream (at least 30% fat)
    • 125 g (4½oz/ about ¾ cup) white chocolate broken in pieces
    • 1 egg white
    • 1 tablespoon rose water
    • ½ tablespoon orange flower water
    • orange wedges, rose petals, white chocolate shavings optional (for decor)

    Instructions
     

    • Place a mixing bowl in the freezer for 10 minutes.
    • Meanwhile, in a saucepan, gently heat the white chocolate with a little (50ml) of the cream and the rose and orange flower waters. As soon as it's nearly completely melted (no more than 5 minutes), take off the heat and keep stirring to melt the white chocolate completely. Set aside to cool in the fridge or freezer.
    • Using an electric beater, whisk the rest of the cream with the egg white to medium-firm peaks. This should take at least 5 minutes.
      Gradually fold in the cooled chocolate mixture until completely incorporated and fluffy.
    • Pour into individual serving glasses and chill in the fridge for at least an hour.

    Notes

    Valentine's Day: halve the quantities if you're serving just for a romantic dessert for 2. Any leftovers keep easily chilled until the next day in the fridge.
    Eggless Mousse with a Siphon: this mousse can also be made even more easily using a siphon. Melt 100g (4oz) each of chocolate, cream and whole milk as above with the floral waters, pour into a siphon and add the gas canister. Chill for about an hour. See full recipe for rhubarb crumbles. 
    Serve: with raspberries, rose petals or an orange wedge, macarons or tuiles.

    This recipe was first published 9 February 2012 but is now updated.

    More French Desserts

    • long-stemmed cocktail glasses filled with light and fluffy strawberry mousse topped with strawberries and served with French tuile cookies
      Strawberry Mousse
    • glass pots with coconut chia pudding topped with mango sauce, mango chunks and dates
      Coconut Chia Pudding with Mango
    • individual ice cream with candied fruits on plate with lavender, apricot sauce and a macaron
      No Churn Ice Cream with Candied Fruit (Glace Plombières)
    • Whisky glass filled with soft scoop creamy ice cream next to almond cookies, heather and Whisky liqueur
      No Churn Ice Cream with Whisky Liqueur, Drambuie

    Share

    • Share
    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

    Reader Interactions

    Comments

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    1. Christina | Christina's Cucina

      February 11, 2017 at 10:49 pm

      I DO like a good quality white chocolate (don't like the sickeningly sweet ones) so I'm sure I'd love this! Trying to decide which of your Valentine treats to make is so diffficult! I want to make them all!

      Reply
      • Jill Colonna

        February 12, 2017 at 2:39 pm

        Totally like you on white chocolate, Christina. I know you'll like this!

        Reply
    2. Gourmantine

      February 27, 2012 at 9:32 pm

      I've made this chocolate mousse for the choc mousse marathon we've had this weekend and it was nothing short of incredible! Rose and orange blossom water go with white chocolate perfectly and make a very special treat!!!

      Reply
      • Jill

        February 27, 2012 at 10:46 pm

        Thanks so much, Gourmantine. So glad you liked it. When I first imagined it in my head and then put it into this dessert I wasn't sure how it would turn out so am so pleased to share it. It's my kind of dessert: light, airy and not too sweet. That way you can have more 😉

        Reply
    3. Joanna @ Chic & Gorgeous Treats

      February 21, 2012 at 11:18 pm

      Oh my Jill, you are my no.1 macaron queen guru. Well I have been drooling over your beautiful macarons a long long time. And this recipe is simply delectable. The colour is pretty as well. Light and soft. PERFECT!! Have a good week. Cheers, Jo

      Reply
      • Jill

        February 22, 2012 at 9:42 am

        Joanna, thanks so much for your sweet words. Huge virtual hug! J xo

        Reply
    4. Mardi@eatlivetravelwrite

      February 13, 2012 at 8:13 pm

      Absolutely stunning Jill. And yes, I remember that Merveilleux. Mmmmmmmmm!

      Reply
      • Jill

        February 14, 2012 at 9:03 am

        Especially as next time I'll even let you taste it 😉

        Reply
    5. Becky

      February 12, 2012 at 8:11 pm

      Jill,
      This is such an elegant, romantic dessert for two. The White Chocolate mousse, looks so light, fluffy, and decadent. The dessert would go well with the bubbles:) Happy valentine's Day!

      Reply
      • Jill

        April 02, 2012 at 2:40 pm

        Hm. Bubbles. My toes are curling just at the thought, Becky!

        Reply
    6. parisbreakfast

      February 12, 2012 at 4:11 pm

      OMG!
      mouth-wateringly lush & divine.
      waiting for the next cookbook.
      It will be a smash

      Reply
      • Jill

        April 02, 2012 at 2:42 pm

        Funny - this is one of the recipes in the next book, although it's presented rather differently. It's taking me forever on it, though!

        Reply
    7. Vicki Bensinger

      February 12, 2012 at 4:03 pm

      Believe it or not Valentine Macarons were going to be my second go at making them altogether. I was hoping to pop these out today or tomorrow. Now that I have the perfect guide I'll be sure to get them right.

      Your hearts look absolutely perfect and lovely. I can't wait to try these. Thank you for sharing them.

      Happy Valentine's Day to you and your honey a couple days early!

      Reply
      • Jill

        April 02, 2012 at 2:43 pm

        Thanks, Vicki. There's an idea you have: honey macarons for your loved one!

        Reply
    8. spiceblogger

      February 11, 2012 at 1:10 pm

      Jill, this is the MOST Beautiful dessert! Such a lovely, romantic Valentine's treat. 🙂

      Thank you!

      --Shelley

      Reply
      • Jill

        April 02, 2012 at 2:43 pm

        Thanks so much, Shelley. I'm rather proud of it myself 😉 - it's delicious and so quick and easy to make at home.

        Reply
    9. All That I'm Eating

      February 11, 2012 at 9:44 am

      Oh these are the prettiest things! How could anyone not smile if you made them this for Valentine's Day.

      Reply
      • Jill

        February 12, 2012 at 8:58 pm

        Och. Your comments make me smile.

        Reply
    10. Claudia

      February 10, 2012 at 11:43 pm

      I'm not always a fan of white chocolate - but with this rose water and orange blossom water - I can imagine a lightness of being. And it is so gosh-darn pretty, Jill - just so Valentine's Day lovely. (Yes, I'm afraid of macarons - I am more comfortable with meatballs - what can I say?)

      Reply
      • Jill

        February 12, 2012 at 8:57 pm

        Hm. A meatball macaron. Would that help, Claudia? 🙂

        Reply
    11. Hester @ Alchemy in the Kitchen

      February 10, 2012 at 2:20 pm

      Jill, how beautiful. Husband take note - no flowers, no champagne - I want this stunning mousse for Valentines Day! Have a great weekend and wrap up agaist the Siberian weather! Hx

      Reply
      • Jill

        February 10, 2012 at 2:55 pm

        What? No flowers, no bubbles? Don't do it, Hester. Don't! Enjoy 🙂

        Reply
    12. Amalia

      February 10, 2012 at 5:24 am

      Wow those macaron hearts look so beautiful! And the white chocolate Mousse looks gorgeous as well! The combination of those two is perfect, especially for Valentine's day! I'll be making macarons from your book very soon, I can't wait to give macarons a try again after my first failed attempt, haha 🙂 Hope you have a wonderful day!

      Reply
      • Jill

        February 10, 2012 at 2:51 pm

        Look forward to hearing about your macaron successes, Amalia. You'll be doing the feet dance, I can just see it.

        Reply
    13. 5 Star Foodie

      February 10, 2012 at 2:10 am

      Such an elegant and lovely dessert! The mousse sounds just wonderful and i love the macaroon heart garnish!

      Reply
      • Jill

        February 10, 2012 at 2:53 pm

        Thanks, Natasha. Means so much coming from you.

        Reply
    14. Lora

      February 10, 2012 at 1:49 am

      Just dreamy..the colors the flavors, everything. Such a pretty dessert. I love it. Your heart shaped macs are gorgeous.

      Reply
      • Jill

        February 10, 2012 at 2:51 pm

        Virtual hugs, Lora. You're such a sweetheart!

        Reply
    15. Marsha @ The Harried Cook

      February 10, 2012 at 12:58 am

      Wow! Those macaron hearts are perfect! You are brilliant... and the mousse sounds so yummy, Jill! I remember doing the 'my macarons have feet dance' months ago when I first made macarons! You've reminded me, and now I can't wait to try making them again 🙂 Fabulous post!

      Reply
      • Jill

        February 10, 2012 at 2:50 pm

        Thanks Marsha. Time to dance again, then. Nothing brillliant - this is so easy!

        Reply
    16. Juliana

      February 09, 2012 at 10:40 pm

      Oh! I still yet to try to bake macarons...still too chicken 🙂
      Like the heart shape and perfectly paired with the white chocolate mousse...so elegant for Valentine's Day.
      Hope you are having a fantastic week Jill!

      Reply
      • Jill

        February 10, 2012 at 2:48 pm

        Cluck, cluck. Come on, Juliana. You can do it! Have a wonderful Val weekend.

        Reply
    17. Cucina49

      February 09, 2012 at 9:14 pm

      I am one of those fearful bakers, which is why I love your site. Those hearts are swoon-worthy--I don't have any problems with the marscapone cream, but fear the hearts would not look this good.

      Reply
      • Jill

        February 09, 2012 at 9:18 pm

        And so what if a heart or 2 are not quite right? There are no macaron police out there. The point is, it can be done, we can have fun with them and above all the taste is divine. So, if it's not quite right it doesn't matter. Fear not, Cucina!

        Reply
    18. Nami | Just One Cookbook

      February 09, 2012 at 8:05 pm

      LOL! "perfectly competent cooks" are scared to try macarons.... are you talking about me? Not that I'm saying I'm a "perfectly competent" cook but I know you are talking about me! Teehee. I love eating macarons though... And seeing how delicate they are I'm very intimidated! I absolutely love your heart shaped pink macarons! I didn't know how you make the heart shape. That's interesting. Your white chocolate mousse sounds perfect with these macarons. Happy Valentine's Day Jill!

      Reply
      • Jill

        February 09, 2012 at 9:17 pm

        See? That upsets me to hear you're intimidated by these little things. Go for it, Nami! If I can do it... Sure they're delicate and I broke one but I wasn't sure about posting a photo with a broken heart. Perhaps next week when hubby is away ...

        Reply
    19. Rachel @ My Naturally Frugal Family

      February 09, 2012 at 7:03 pm

      Oh I love the macaron in heart shape...so festive and lovely.

      Reply
    20. Jamie

      February 09, 2012 at 6:51 pm

      I really don't like white chocolate either but this does look so perfect and romantic! And the hearts are so beautiful! I am going to try this next time I make macs! Perfect!

      Reply
      • Jill

        February 10, 2012 at 2:48 pm

        Jamie, you don't taste the white chocolate much but the orange blossom and rose shine through which I love! Hope you like it.

        Reply
    21. Liz

      February 09, 2012 at 6:41 pm

      Hey, that was me this summer! And now I need to make your beautiful hearts so I can proclaim another victory! Thanks for sharing the technique, my friend 🙂

      Reply
      • Jill

        February 10, 2012 at 2:47 pm

        That was me also a few years ago. We can all see it in ourselves, can't we Liz? Once we've got over the initial confidence hurdle we can achieve it no problem!

        Reply
    22. Kiri W.

      February 09, 2012 at 6:08 pm

      This looks so amazing! Love the mousse, white chocolate doesn't get enough love 🙂 And mm, look at the shavings! Perfect dessert.

      Reply
      • Jill

        February 09, 2012 at 6:16 pm

        Even I like it and I'm not a huge fan of white choc. Didn't put that much in it, but just enough for the velvety texture. I'm hooked!

        Reply
    23. Amrita

      February 09, 2012 at 5:28 pm

      I know that excited feeling about 'feet' because I did that happy dance when I finally got perfect 'feet' too! Btw, I love that first pic of the footprints in snow, I first thought that was white sand. Hah! That white chocolate mousse sounds so divine with the touch of rose and orange flower! Beautiful!

      Reply
      • Jill

        February 09, 2012 at 5:54 pm

        Thanks, Amrita. I now wish it was sand. Where's the heat?

        Reply
    24. Kim Bee

      February 09, 2012 at 4:13 pm

      Jill this is adorable. I would have never thought to use them like that. Love the mousse. I really need to get your book, attempt making macarons and leave you a facebook message. Let's hope for beginners luck.

      Reply
      • Jill

        February 09, 2012 at 5:53 pm

        Kim, no need for luck with your talents! You'll see.

        Reply
    25. Tina@flourtrader

      February 09, 2012 at 3:25 pm

      Well this does surprise me! Making a macaron into a heart shape I imagine is not an easy task-however since you are so skilled at making macarons this was a breeze. Also, putting one of these hearts with a creamy white chocolate mousse is perfect. You really have some amazing photos of your creations here. I love the third picture!

      Reply
      • Jill

        February 09, 2012 at 5:51 pm

        Thanks so much, Tina. But you'll find it a breeze too! Thanks for the compliments on the photos. 3rd one is in the book. The others? One has just been declined by Kitchen Artistry, boohoo. Off to eat worms for dinner.

        Reply
    26. Eva Toneva

      February 09, 2012 at 3:18 pm

      Amazing dessert! Delicate chocolate mousse, served perfectly and arranged! 🙂

      Reply
      • Jill

        February 09, 2012 at 5:42 pm

        Thanks, Eva. Wish I could take photos like you!

        Reply
    27. FreeSpiritEater

      February 09, 2012 at 1:55 pm

      Wow! This is gorgeous Jill! I remember seeing the first step of the macaron heart on FB and wondering where it will go from there, the finished result is simply stunning! Any Valentine would be lucky to receive such a lovely surprise. Thanks for sharing Jill, hope you have a beautiful day =]

      Reply
      • Jill

        February 09, 2012 at 2:02 pm

        Wow, that was quick! Thank you for your sweet words. Now you see how easy it is. Today it’s still freezing! -8°C brrrr

        Reply

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    Welcome

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

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