The combo of fresh passionfruit and white chocolate is one of my all time faves. So making a white chocolate mousse and topping it with lots of fresh passion fruit seemed like a no-brainer. This white chocolate mousse is also surprisingly simple to make. It’s an eggless mousse recipe and relies on gelatin to set the mousse. The texture is light and airy while not being overly sweet — all the sweetness comes from the white chocolate. It’s simple, uses only a few ingredients and while I topped this version with passionfruit, any slightly tart fruit will work like raspberries, sour cherries, strawberries or even go with mango or some toasted almonds.
This recipe has been on my to-do list for a while now. And while it’s not the most innovative — white chocolate mousse has been done plenty of times before — I had to make it. This recipe had a few iterations (or shall we say failures) until I landed on this version. The whole point of mousse is that fluffy texture. But figuring out the best base to hold those airy bubbles and give you that classic mousse cloud was not so straightforward.
I love chocolate mouse, specifically my dark chocolate mousse. That recipe relies on the butter, chocolate and eggs to set with that perfect fluffy texture. But that does not work so well when you simply substitute in white chocolate for the dark chocolate. There’s way too much cocoa butter and you end up with a sticky gross texture. So, don’t do that! Instead, follow this easy, eggless mousse recipe if you want to make a white chocolate mousse that’s fluffy and super flavorful.
This recipe had a few iterations (or shall we say failures) until I landed on this version. The whole point of mousse is that fluffy texture. But figuring out the best base to hold those airy bubbles and give you that classic mousse cloud was not so straightforward.
Ingredients You’ll Need
For The White Chocolate Mousse:
- 1/2 teaspoon gelatin – Unflavored powdered gelatin.
- 1 tablespoons water
- 4 ounces white chocolate, finely chopped – I used Tony’s Chocolonely’s White Chocolate bar for this. I love their chocolate and tend to use it whenever I can. But, you can use any high quality chocolate bar you like. I would avoid using chips, they contain some added stabilizers that can affect how the mousse sets.
- 3/4 cup heavy cream, divided (1/4 cup + 1/2 cup)
To Serve:
- 4 fresh passion fruits (or any fruit you like) – The passion fruits I used were from Brooks Tropicals, and they were great. You know your passion fruit is ripe when it’s super wrinkly.
How to Make This White Chocolate Mousse
- Bloom Gelatin
In a small bowl, combine the gelatin and water. Stir and let sit for a few minutes to allow the gelatin to hydrate. - Add Chocolate to Bowl
Add the finely chopped white chocolate to a medium heatproof bowl. - Boil Heavy Cream
In a small saucepan, heat 1/4 cup of the heavy cream over medium-high heat until it just comes to a boil. - Mix Gelatin, Cream & Chocolate
Once it reaches a boil, remove from the heat and stir in the gelatin mixture until fully dissolved. Immediately pour the hot cream over the white chocolate. Let sit for 2–3 minutes to melt the chocolate, then stir until smooth. Transfer to the refrigerator and chill for 10–20 minutes. - Whip Cream
While the chocolate mixture chills, whip the remaining 1/2 cup of heavy cream in a large bowl to stiff peaks. Be careful not to overwhip. - Mix in Whipped Cream
Once the chocolate mixture is chilled, remove it from the refrigerator and whisk to loosen. Add one-third of the whipped cream and whisk until mostly combined — this helps lighten the mixture. - Fold Together
Add the remaining two-thirds of the whipped cream and gently fold with a spatula until fully incorporated, taking care to preserve as much air as possible. - Let Set
Transfer the mousse to serving dishes or leave in one bowl, then cover the surface with plastic wrap. Refrigerate for at least 4 hours, or until fully set. - Serve!
To serve, spoon the mousse into bowls and top with fresh passion fruit.
A few Tips
- Do not boil the gelatin
Gelatin can change texture and get almost stringy if you boil it. So, make sure to take your boiled cream OFF the heat and then add in the bloomed gelatin to dissolve it. - Keep your Cream and Bowl Cold
It’s SO much easier to whip cream when you have very cold cream and a cold bowl. Stash the bowl in your fridge for a few minutes to get it chilled. And keep your cream chilled. - Make sure your Passion Fruits are ripe
You want your passion fruit to be nice and wrinkled on the outside. That’s how you know they’re ripe.
More Recipes to Try
Dark Chocolate Mousse – A rich and airy dark chocolate mousse topped with flaky salt and whipped cream. Simple to make, super chocolatey, and perfect for an easy holiday dessert.
Pavlova with Balsamic Strawberries – Light vanilla pavlova topped with whipped cream and balsamic macerated strawberries – this summer dessert is crisp, creamy, and full of flavor.
Panna Cotta with Blood Orange, Raspberries, and Pistachios – Creamy panna cotta topped with blood orange–macerated raspberries and chopped pistachios. A simple dessert with minimal effort and is oh so elegant.
Cantaloupe Sorbetto con Panna – A refreshing melon sorbet made from ripe cantaloupe and finished with a cloud of vanilla bean whipped cream. this Italian sorbetto is fruity, creamy, and perfect for summer.
Apple Tarte Tatin – An easy apple tarte tatin made with store-bought puff pastry. This tart has a dark caramel syrup, roasted apples, and a flaky puff pastry base.
White Chocolate Mousse with Passion Fruit
Equipment
- Small bowl
- Medium heatproof bowl
- Large Bowl
- Whisk
- Spatula
- Small saucepan
Ingredients
For The White Chocolate Mousse:
- 1/2 teaspoon gelatin
- 1 tablespoons water
- 4 ounces white chocolate finely chop
- 3/4 cup heavy cream divided (1/4 cup + 1/2 cup)
To Serve:
- 4 fresh passion fruits or any fruit you like
Instructions
- In a small bowl, combine the gelatin and water. Stir and let sit for a few minutes to allow the gelatin to hydrate.
- Add the finely chopped white chocolate to a medium heatproof bowl.
- In a small saucepan, heat 1/4 cup of the heavy cream over medium-high heat until it just comes to a boil.
- Once it reaches a boil, remove from the heat and stir in the gelatin mixture until fully dissolved. Immediately pour the hot cream over the white chocolate. Let sit for 2–3 minutes to melt the chocolate, then stir until smooth. Transfer to the refrigerator and chill for 10–20 minutes.
- While the chocolate mixture chills, whip the remaining 1/2 cup of heavy cream in a large bowl to stiff peaks. Be careful not to overwhip.
- Once the chocolate mixture is chilled, remove it from the refrigerator and whisk to loosen. Add one-third of the whipped cream and whisk until mostly combined — this helps lighten the mixture.
- Add the remaining two-thirds of the whipped cream and gently fold with a spatula until fully incorporated, taking care to preserve as much air as possible.
- Transfer the mousse to serving dishes or leave in one bowl, then cover the surface with plastic wrap. Refrigerate for at least 4 hours, or until fully set.
- To serve, spoon the mousse into bowls and top with fresh passion fruit.
Video
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Sources and Recipe Inspiration
- Rombauer, Irma S., Marion Rombauer Becker, and Ethan Becker. Joy of Cooking. 75th Anniversary ed., Scribner, 2006.
- Lawson, Nigella. “Nigella’s White Chocolate & Passion Fruit Mousse | Forever Summer With Nigella”. YouTube, 27 April 2019, https://youtu.be/Be6bxmftI9I?si=je-q_5UDhEpfVakx.
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
FAQ: White Chocolate Mousse with Passion Fruit
Why use gelatin in white chocolate mousse?
Gelatin helps stabilize the mousse, giving it a nice fluffy texture that holds its shape. Since white chocolate is mostly sugar and cocoa butter, when compared to dark chocolate, the gelatin ensures the mousse sets properly without becoming sticky or runny like it does when you use eggs.
Can I make this mousse without gelatin?
You could, but the texture will be softer and less structured. You would basically be making a white chocolate whipped cream — which does sound delicious. If skipping the gelatin, make sure to whip the cream to stiff peaks, fold in the cooled white chocolate ganache (white chocolate and cream mixture) and then you can serve right away or chill for later.
How do I know when the chocolate mixture is ready to fold?
The mixture should be cool and slightly thickened. It will be nice and wobbly. The main reason you want to chill it is that you don’t want to add warm chocolate to the cold whipped cream. It’ll deflate and separate and you’ll have a mess. Make sure everything is cool.
Can I use chocolate chips instead of chopped white chocolate?
You can, but chopped white chocolate melts more smoothly. Chocolate chips often contain stabilizers that can make the mousse slightly grainy and it won’t set with the same texture you get with a bar.
How long does white chocolate mousse need to set?
At least 4 hours in the refrigerator is ideal. You could totally get away with only 2 hours if you were in a rush.
Can I make this mousse ahead of time?
Yes, this is a great make-ahead dessert. You can prepare it up to 24 hours in advance and keep it covered in the refrigerator until you’re ready to serve it.
