White Chocolate Mousse

Perfect for filling a cake, serving with cookies or all on its own!

Yield: 4 1/4 cups


  • 2 cups heavy cream, very cold
  • 4 tablespoons unsalted butter
  • 8 ounces white chocolate


  1. In a small microwaveable bowl, combine the chocolate and butter. Melt in the microwave, 40 seconds at a time until the chocolate and butter are melted and smooth. Be careful when doing this as chocolate can burn quickly, particularly white chocolate.
  2. Add about ½ cup of the cream to the white chocolate mixture and stir to combine.
  3. In a larger cold mixing bowl, pour the remaining cream along with the white chocolate cream mixture. Using a whisk or handheld mixer, whip the mixture to smooth but firm peaks. Be careful not to over whip as the mousse break and have a grainy appearance. Cover the bowl with plastic wrap and set the mousse in the refrigerator to chill while you get ready to assemble the Charlotte.