White Chocolate Mousse

This white chocolate mousse is light and airy and delicious all by itself. You could just spoon the mousse into glasses and serve it simply, but the Oreo crust and chocolate drizzle make it decadent.

This recipe is easy to make and also easy to customize to your own tastes. I used milk chocolate for the drizzle but dark would be good too, and help cut through the sweetness of the mousse. Or a handful of peanut butter morsels or butterscotch chips could be melted down and drizzled over the top.

If you’re not a fan of white chocolate, simply use your favorite for the mousse – milk, dark, semisweet, etc. Even the crust can be changed up; try using graham crackers, Gingersnaps, Speculoos cookies. Really, the possibilities and combinations are endless.



  • 12 Oreos, crushed
  • 3 tbsp butter, melted
  • 6 oz white chocolate, chopped
  • 12 oz heavy cream, cold
  • 3 large egg whites
  • 1 1/2 tbsp sugar
  • 1/3 cup chocolate chips to drizzle


Preheat oven to 350 F. Line three 4-inch round springform pans with parchment paper.

Place the bowl of a stand mixer and the whisk attachment in the freezer; this will help when making the whipped cream later.

Mix the crushed Oreos with the melted butter. Divide between the springform pans and pat down to form a crust. Bake for 10 minutes and then let cool.

While the crusts are cooling, make the mousse. Melt the white chocolate.

In the cold bowl of the stand mixer using the cold whisk, beat the cold heavy cream until soft peaks form. Set aside.

In the bowl of a stand mixer, whip the egg whites to soft peaks with the whisk attachment. If you only have one bowl for your stand mixer, move the whipped cream to another bowl and make sure to clean the bowl and whisk before whipping the egg whites. If there’s any cream in the bowl, the egg whites will not whip up. With the mixer on medium speed, gradually add the sugar. Whip on high until stiff peaks form.

Fold the egg whites into the melted white chocolate. Fold in the whipped cream. Divide the mousse between the springform pans. Chill in the fridge for 1 hour before removing the pans and parchment paper.

Melt the chocolate and then drizzle over the tops of the mousses. Enjoy!


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