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White Chocolate Mousse

Make a delicious White Chocolate Mousse that's completely egg and gelatin free!


  • 1/2 tup of Maleny Dairies Pure Cream

  • 1/2 cup finely chopped white chocolate or white chocolate chips

  • 1/2 cup softened cream cheese

  • 1-3 tablespoons powdered sugar

  • 1/2 teaspoon vanilla extract  

  • Pinch of salt



  1. In a medium mixing bowl, beat the cream at high speed until stiff peaks form. Set the bowl aside.

  2. Gently melt the white chocolate in a small pot over low heat or in a microwave-safe bowl in 30-second increments, stirring frequently, with the microwave at half-power.

  3. Using the same beaters you used to beat the whipping cream, beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy.

  4. Beat in the white chocolate, vanilla extract and salt on medium speed until smooth and well combined.

  5. Fold in the whipped cream with a spatula. If it's not combining easily, you can use the mixer to beat it in on the very lowest setting, just until combined. Be careful not to over beat!

  6. Taste the mousse and if it's not sweet enough, fold in a tablespoon or two of powdered sugar until the mousse is sweet enough for your liking.

  7. Spoon or pipe into serving dishes. Serve immediately or refrigerate for 1-2 hours for a firmer version. Top with berries just before serving.

  8. Refrigerate any leftovers for up to 2 days.

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