1. Prepare Your Equipment

Before starting, place a metal or glass mixing bowl and the beaters of your electric mixer in the freezer for 10-15 minutes. This small step helps the cream whip faster and achieve stiff peaks more easily.

2. Melt the White Chocolate

In a microwave-safe bowl, combine ½ cup of the heavy cream with the white chocolate chips. Microwave on 50% power for 2 minutes, stirring every 30 seconds to prevent burning. If the chocolate isn’t fully melted, continue microwaving in short intervals until smooth.

Allow the chocolate mixture to cool completely to room temperature. This step is essential because adding hot chocolate to whipped cream can cause the cream to deflate, resulting in a dense texture instead of a light mousse.

3. Whip the Cream

Pour the remaining 1½ cups of heavy cream into your chilled mixing bowl. Using an electric mixer, beat on high speed until stiff peaks form, which usually takes about 3-5 minutes. You’ll know the cream is ready when it holds its shape and doesn’t collapse when the beaters are lifted.

Tip: Be careful not to overwhip the cream, as it can quickly turn into butter. If you’re unsure, stop mixing as soon as the cream thickens and forms peaks.

4. Combine the Mixtures

Gently fold the cooled white chocolate into the whipped cream using a spatula. Start by adding a small amount of whipped cream to the chocolate, then gradually fold in the rest. This method helps the mixtures blend smoothly without deflating the whipped cream.

Continue folding until no streaks of chocolate or cream remain, but avoid overmixing.

5. Chill the Mousse

Divide the mousse into individual serving containers like small bowls, glasses, or ramekins. Cover each container with plastic wrap and refrigerate for at least 3 hours. For the best texture, letting the mousse chill overnight allows the flavors to develop and the texture to firm up perfectly.