This white chocolate mousse cake filling is fluffy, light as air, and deliciously sweet thanks to melted white chocolate.

At its core, it’s really just whipped cream that’s stabilized with melted white chocolate.

This gives it a light as air texture that’s full of white chocolate flavor.

How to Make This White Chocolate Mousse

To make sure your mousse turns out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.

Step 1: Melt the White Chocolate & Heavy Cream

Add the white chocolate chips and 1/2 cup heavy cream in a medium-sized, heat-proof bowl.

Heat for 60-75 second in the microwave, then let the mixture sit for a minute.

If you don’t have a microwave, you can also use a double boiler.

Stir until combined with a rubber spatula.

The white chocolate should be completely melted, and the mixture should be smooth. Set aside.

Step 2: Make the Whipped Cream

Add the heavy cream, powdered sugar, vanilla extract, and a pinch of fine salt in a large bowl or the bowl of a stand mixer fit with a whisk attachment.

Mix on medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edges of the bowl (see photo below).

At this stage the whipped cream should be thick and able to keep its shape.

This usually takes about 2 1/2 to 3 minutes in my stand mixer.

Step 3: Fold the Whipped Cream into the White Chocolate Mixture

Gently fold half of the whipped cream into the white chocolate cream mixture using a rubber spatula.

Use the spatula to swoop around the sides of the bowl and pull through the center like I show in the video of this recipe.

Then fold in the remaining half of the whipped cream.

Be careful not to over-mix the mousse, because it will become deflated and lose its structure.

Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours, then use to fill cakes, cupcakes, or even cookies.

Substitutions & Swaps

You can make the following swaps and substitutions in this recipe:

• White Chocolate – You can use white chocolate chips, baking chocolate, or good-quality white chocolate bars. Alternatively, you can also use milk or semi-sweet chocolate!
• Heavy Whipping Cream – Use heaving cream or heavy whipping cream. To make dairy free and vegan chocolate mousse cake filling use coconut cream.
• Powdered Sugar – You need a fine sugar like powdered sugar to help sweeten the whipped cream and give it a smooth consistency. I don’t recommend using granulated sugar or other types of sugar.

What Can I Make with This Mousse?

This delicious white chocolate mousse can be enjoyed with all kinds of desserts!

I love to use it to fill layer cakes, but it would also be a delicious filling with cupcakes or even ice cream cakes.

Or enjoy this mousse on its own! Top with a dollop of whipped cream and some white chocolate shavings and you have a dessert in and of itself.

Tips for Making the Best White Chocolate Mousse Cake Filling

• Chill your mixing bowl and whisk attachment in the freezer. It makes it easier and quicker to whip up the whipped cream for the mousse.
• Keep an eye on your mixer as you whip up the whipped cream! If you over-mix it, it will turn into butter.
• Use good quality white chocolate! It has a huge impact on the flavor of this filling.
• Keep this mousse cake filling cold. It can lose its shape and structure if it gets too warm.

Making This Mousse Cake Filling in Advance & Storage Tips

Make this mousse in advance! Store it in the fridge in an airtight container or covered with plastic wrap for up to 2 days.

Keep any cakes or cupcakes with this filling in the fridge until they’re ready to be enjoyed.

Let Me Know What You Think

If you try this recipe, I’d love to hear what you think! Please leave a rating below and a comment to let me know your thoughts.

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