White Chocolate Mousse Cake Filling
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 heavy cream in a medium-sized, heat-proof bowl.
Heat for 60-75 seconds 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.
White Chocolate Mousse Cake Filling
Ingredients
White Chocolate Mousse
- 1 1/3 cups good quality white chocolate chips 215g
- 1 1/2 cups heavy cream or heavy whipping cream, cold – divided 360ml
- 1/4 cup powdered sugar 30g
- 1 tsp vanilla extract or vanilla bean paste 4ml
- pinch fine salt less than 1/8 tsp
Instructions
White Chocolate Mousse Filling
- Add 1 1/3 cups of white chocolate chips and 1/2 cup heavy cream in a medium-sized, heat-proof bowl. Heat for 60-75 seconds in the microwave, then let the mixture sit for a minute. Stir until combined with a rubber spatula. The white chocolate should be completely melted, and the mixture should be smooth. If you don't have a microwave, you can also use a double boiler. Set aside to cool.
- Add 1 cup 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. 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.
- Gently fold half of the whipped cream into the white chocolate cream mixture using a rubber spatula. At this point, the white chocolate mixture should have cooled down a bit and should still be fluid but shouldn't be hot to the touch. 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. Fold in the remaining half of the whipped cream. Be careful not to over-mix the mousse, or 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 it to fill cakes, cupcakes, or even cookies. This mousse can be made up to 2 days in advance!
Video
Notes
Â
Yield
This recipe makes about 3 cups of white chocolate mousse. This recipe can be doubled if needed! ÂTips 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.
- Use good-quality white chocolate! It melts down more easily and gives the mousse a stronger flavor.
- You can use white chocolate bars, chips, or wafers to make this mousse. However, you can’t use white candy melts!
- Be sure you’re using heavy whipping cream. You need a high fat percentage to have it whip up properly.
- Keep an eye on your mixer as you whip up the whipped cream! If you over-mix it, it will turn into butter.
- Keep this white chocolate mousse cake filling cold. It can lose its shape and structure if it gets too warm.
Â
Making This White Chocolate Mousse Cake Filling in Advance & Storage Tips
The white chocolate mousse can be made in advance! It can be made up to 2 days ahead of time and stored in the fridge in an airtight container or covered with plastic wrap. Once a cake or cupcakes have been filled with this filling, keep them refrigerated.Nutrition
Other Recipes You Might Like:
Thanks for this recipe! I’m wondering if it’s ok to add food color gel to this recipe? Would there be any issues with separating/streakiness? At what stage would you recommend incorporating the color? Thank you so much!
Can we add a flavoring to it? I just want a hint of orange in my chocolate white mousse. If we can up to how much can be added and when should it be? Please respond as soon as possible as I need to make this by tomorrow. Thanks…
Apologies for the delayed response Tammie. I respond to comments each week on Sundays so I just missed this last weekend!
I’d suggest adding the zest of one orange, I think that would add the perfect hint of orange to this. You could also add a 1/2 tsp to 1 tsp of orange extract (amount will vary based on your preferences). Hope that helps, happy baking!
Planning to use this for a white chocolate raspberry cake but can it be used as a cake icing as well or just as a filling?
Hi Rosie,
Great question! This mousse isn’t quite stable enough to be used as a frosting, so I’d recommend just using it as a filling.
@Chelsweets,
The missing ingredient is powdered gelatin. That stabilizes the whipped cream.
Hi Julie,
This recipe is meant to be a filling and was recipe tested to be made without gelatin 🙂 The amount of white chocolate and the way it’s mixed into the whipped cream does stabilize it. However, I wouldn’t recommend using it on the outside of a cake because of it’s airy texture. It’d be super difficult to smooth and create a nice, finished look.
If you’re looking specifically for a white chocolate mousse that’s made with gelatin, I’d recommend this recipe: https://savorthebest.com/raspberry-white-chocolate-mousse/
Hope that helps, happy baking!
Hi Chelsey!
I’m making a three-layer chocolate cake and I’m planning on using this mousse as filling. Will the mousse be sufficient enough to cover two layers of the cake? The cake will be quite small. I know you said that the recipe makes 3 cups, but I just want to be sure. (I will double it if it’s not enough.)
Thanks!
Hi Mara,
The amount you need will vary based on the size of your cake layers, but as long as they’re 9-inches or less, you should definitely have enough mousse for that! Hope that helps, happy baking!
Is this stable enough to top a cheesecake then a chocolate gauche on top of the mousse?
Hi Diane,
It should be!! It keeps it’s shape great, just make sure the ganache isn’t too hot and it should work well! Hope that helps, happy baking!
I’m not sure what I did wrong. The first mixture of white chocolate chips and cream worked out beautifully when I mixed the remaining ingredients in my KitchenAid It also worked out beautifully just like your video. when I combined the two and folded as illustrated it started to separate. I am Wondering if the chocolate chip/heavy whipping cream should have been cooled completely? Flavor is incredible.
I am so sorry to hear that Roxine!! It sounds like the white chocolate cream mixture might’ve been a tiny bit too warm, that’s my best guess too!!
Hi Chelsey,
I made this filling for the first time for a two tier cake for church (the other tier used your chocolate mousse filling).
The white chocolate mousse was the ABSOLUTE winner of the night. EVERYONE loved it.
BUT, it was a nightmare to cut and serve because the tier had 3 tall layers and the white mousse was not as firm as the chocolate mousse. I’m pretty sure I followed the instructions precisely and kept it cool until before service but it still collapsed as we cut.
Can you think of anything I could do to firm it up a bit with out altering the amazing flavor??
Hi Kat,
So happy to hear everyone loved this recipe!! Other than keeping the cake fully chilled, I think the only other thing you could do is use a hot knife to cut through more easily. The only other thing I can think of would be to mix it slightly less to try to keep it more stable. I’m so sorry I don’t have any other suggestions!
If I want to use milk instead of white chocolate, how much would I use?
Hi Kathleen,
I actually have a recipe for chocolate mousse cake filling! Here’s the link: https://chelsweets.com/chocolate-mousse-cake-filling/
Hope that helps, happy baking!
Can’t wait to make this today sounds so luscious
Yay!! I hope it turns out amazing Claudette!! 🙂
I made this as a filling for a four cake and adapted it into coffee white chocolate mousse by adding a couple of tablespoons of espresso powder into the heated heavy cream. It was delicious and I felt like it held fine. When I make it again, I will probably reduce the powdered sugar, as I feel like it doesn’t need the extra sweetness.
four layer cake*** (two tiers)
Hi Savita,
That sounds delicious! You can totally reduce the powdered sugar a bit to make it slightly less sweet next time. Happy baking!
I’m so excited to make this! Will it be enough to do a filling on a 1/2 sheet cake?
Hi! I just made this but after two hours, it’s still pretty soupy…what do you think could have gone wrong? It never became thick even after adding the whipped cream – do you think the ganache might have been too warm? Will this firm up in the fridge after more time or is it not gonna work?
Made this before and it’s absolutely delicious!
I’m making wedding cakes and curious if this amount would be sufficient to cover a half sheet cake (18×13)?
So happy to hear that! And great question! One batch of this recipe makes about 3 cups of filling, which is the amount I usually use to fill a half sheet cake! So one batch should be perfect to fill that size of cake. Hope that helps, happy baking Summer!
Im making a 10 inch 2 layer bittersweet/milk chocolate cheese cake with 8 inch brownie base
I was wandering if this white chocolate mousse could be used as a topping piped on top of the cheesecake and how long would it hold up , shape outside of refrigerator? Thank you
Hi Phillip,
You absolutely can! It keeps it’s shape in the fridge for about three days, but it does get soft once it’s outside the fridge. It would prob keep it’s shape for a few hours but then start to lose it if it’s pipe on top of a chilled cheesecake. Hope that helps, happy baking!
Hey Chelsea, just made this and it’s so delicious! Thank you for the recipe 🙂 Judy einddfjnfnjnfn fr wondering if it can be frozen? And if so, do you know how long? I will be using the mouse in a cake I’m making in 6 weeks where both the cake, raspberry filling and buttercream will be made and frozen. Let me know if this is possible? Thanks! Nisss
Hi Nissa,
Great question! Sadly this recipe doesn’t freeze great, and can lose it’s structure as it thaws, so I’d recommend making it just a few days in advance if possible! The good news is that the mousse can be eaten on its own, so you can just enjoy the batch you made now! It’s also delicious in cupcakes, cookie sandwiches, really on just about anything! Hope that helps, and that your cake turns out amazing!
This recipe tastes fabulous! When I combined the white chocolate with the whipped cream it separated into little white chocolate chunks. Maybe the chocolate too cold? I’m wondering if you’ve had this happen before and how I can fix it or make it better for next time!
Hi Ashley,
I’m so sorry to hear that! By melting down the white chocolate with heavy cream, it usually prevents this from happening. What type of white chocolate are you using? Was it fully melted down and incorporated with the cream before being folded into the whipped cream?
When you’re pouring the white chocolate into the whipped cream, is any of it hitting the side of the bowl? Sometimes it can harden if it hits the side of the cold bowl before being incorporated in the whipped cream! I try to add it into the center of the bowl and fold it carefully to help prevent that.
If it’s not any of those things let me know and we can keep trouble shooting!