Mary Berry White Chocolate Mousse

Right, I’ll be honest with you—white chocolate mousse and I didn’t get off to the best start. First time I made it, I overheated the chocolate, mixed everything too quickly, and ended up with a sweet, clumpy soup that I had to “serve” in coffee mugs with a smile that said, “yes, it’s meant to look like this.” It wasn’t.

But that was before I discovered this Mary Berry white chocolate mousse method—a proper keeper. It’s everything the first one wasn’t: creamy, light, and dangerously easy to polish off in one go. I’ve tweaked it just a bit over the years, but at its heart, it’s still Mary’s magic. You’ll get it done in 15 minutes flat, no baking, no faff.

Ingredients List

• 1/2 cup (120ml) whipping cream — for that airy, luscious texture
• 1/2 cup chopped white chocolate or white chocolate chips — choose something you’d eat plain
• 4 oz (115g) cream cheese — adds body and tang
• 1–3 tablespoons powdered sugar, divided — start with less, adjust as you go
• 1/2 teaspoon vanilla extract — rounds out the sweetness
• Pinch of salt — just trust me on this one

Optional garnish: fresh raspberries, white chocolate curls, or a mint sprig if you’re feeling fancy.

How To Make It (Instructions)

1. Chill your mixing bowl and beaters in the fridge for 10 minutes if you can. It helps the cream whip better.
2. In the chilled bowl, whip the cream until stiff peaks form. Don’t overbeat — it should stand up on its own, not turn to butter.
3. In a separate bowl, melt the white chocolate gently—either in a double boiler or microwave in 30-second bursts at half power, stirring each time. It should be smooth and glossy, not scorched or gritty.
4. Using the same beaters (no need to wash them—yay), beat the cream cheese with 1 tablespoon of powdered sugar until fluffy.
5. Pour in the cooled, melted white chocolate, add the vanilla and salt, and beat again until smooth and creamy.
6. Fold the whipped cream into the chocolate mixture gently using a spatula. If it’s being stubborn, you can use the mixer on the lowest setting, just until combined. Do not overmix.
7. Taste. Add more powdered sugar if needed, and fold again. This step is important—sweetness levels vary depending on your chocolate.
8. Spoon or pipe into ramekins, jars, or little glasses. If you want it firmer, refrigerate for 1–2 hours before serving.

I once forgot to taste before chilling—and served a beautifully bland mousse. Lesson: always have a spoon handy.

Common Mistakes

Why is my mousse grainy?
You probably overheated the white chocolate or didn’t let it cool slightly before adding it to the mix. Heat is a sneaky saboteur.

Why is the mousse runny?
The cream likely wasn’t whipped to stiff peaks or was overmixed when folding in. Chill everything beforehand and fold gently.

Can I use low-fat cream cheese?
You can, but I wouldn’t. It doesn’t whip the same and your mousse may end up a bit sad and limp. Go full-fat—it’s dessert, not salad.

Why does my mousse taste flat?
You might’ve skipped the salt. It seems small, but it wakes up the sweetness. I forgot it once and the whole thing tasted… beige.

Storage and Reheating Tips

• Fridge: Store mousse in airtight containers or covered ramekins. Keeps beautifully for up to 3 days.
• Freezer: Not recommended. It messes with the texture. It’s mousse, not ice cream.
• Reheating: Nope! This one’s a chill-only affair. Heat ruins the structure. Just serve it cold and proud.

What to Serve With It

• Fresh raspberries or strawberries — sharpness cuts through the richness.
• Dark chocolate shavings — contrast in flavour and colour.
• Espresso or black coffee — a bitter sip between bites makes each spoonful more indulgent.

I’ve also served this on top of a brownie once. Not for the faint-hearted.

FAQ Section

Can I make this gluten-free?
Yes, it’s naturally gluten-free. Just double-check your chocolate brand to avoid cross-contamination.

Can I make it ahead of time?
Absolutely. It holds up well in the fridge for a couple of days. Just garnish right before serving.

Can I add fruit purée to the mousse?
Yes, but go lightly—too much liquid can deflate the mousse. Swirl it in gently, or serve on the side.

Can I skip the cream cheese?
You can try mascarpone as a substitute, but without anything, it may lack body. The cream cheese gives it that lovely structure.

Try More Recipes:

• Mary Berry Apricot Cake
• Mary Berry Marmalade Loaf Cake
• Mary Berry Blueberry Muffin Recipe