Non-baker like me? Get in here! I’ve got another no-bake recipe for us to talk about today – White Chocolate Mousse with Champagne Chambord Berry Coulis! If you’re looking for something sweet, light, decadent, and gorgeous, then you will want to keep reading.
This is the dessert recipe you should reach for when you need something quick but elegant to serve up for special occasions. This White Chocolate Mousse will not only impress your guests with how stunning it is, they will also love how delicious it tastes. And the best part about it all? It’s surprisingly easy to make.
What I love most about this White Chocolate Mousse is the light and airy texture. Heavy desserts at the end of a meal tend to make me feel groggy and tired. That means it is hard to do anything else after dinner but head to bed. Having a deliciously light dessert at the end of a meal means that can you make after-dinner plans.
When I was toying with the idea of this dessert in my mind, I wanted to create something fluffy and bubbly. What better way to get that than by incorporating some champagne? I wanted something that felt like a New Year’s Eve toast and dessert all in one. This White Chocolate Mousse Recipe brings that vision to life.
Speaking of New Year’s Eve, let’s talk bubbly. We’re using some champagne that I had on hand, as well as another special ingredient for this White Chocolate Mousse Recipe- Chambord.
Chambord is a French liqueur made with raspberries and blackberries. The berry flavor is intense with just the right amount of sweetness. It’s also such a versatile liqueur – I often drop a couple of tablespoons of it in a glass of prosecco with some fresh fruit and serve as a brunch cocktail. For this recipe, it adds a full-bodied flavor to the coulis in our White Chocolate Mousse.
Now let’s dive more into the coulis. My little twist on classic White Chocolate Mousse is the Champagne Chambord Berry Coulis. It’s sweet, slightly tart, and complements the White Chocolate Mousse so well. The Champagne Chambord Berry Coulis layer sits at the bottom of the glass so that you can grab a bit of it with each bite. I wanted the coulis to have a slightly different texture than the mousse, so I added a dash of gelatin to give it a little bit of a jelly-like texture.
Ingredients List
Chances are that you might have some of the ingredients for this White Chocolate Mousse Recipe on hand already. Which, doesn’t that always feel like a win when you discover that? I know for me it does. I’m going to list what you’ll need to make the recipe exactly as I did. As always, I encourage you to tweak the ingredient list to better suit your personal preferences and dietary restrictions. Make this White Chocolate Mousse recipe your own.
The ingredients list is broken into two separate categories so that you can easily identify what is needed for the White Cholate Mousse and what is needed for the Champagne Chambord Berry Coulis:
White Chocolate Mousse Ingredients
- Heavy Whipping Cream
- White Chocolate Chips
- Softened Cream Cheese
- Powdered Sugar
- Vanilla Extract
- Pinch of salt
- MCT Oil or chocolate melting agent of your choice
Champagne Chambord Berry Coulis Ingredients
- Champagne of choice
- Chambord
- Fresh Raspberries
- Fresh Blackberries
- Powdered Sugar
- Lemon, for juice and zest
- Gelatin
Now let’s dive more into the coulis. My little twist on classic White Chocolate Mousse is the Champagne Chambord Berry Coulis. It’s sweet, slightly tart, and complements the White Chocolate Mousse so well. The Champagne Chambord Berry Coulis layer sits at the bottom of the glass so that you can grab a bit of it with each bite. I wanted the coulis to have a slightly different texture than the mousse, so I added a dash of gelatin to give it a little bit of a jelly-like texture.
Champagne Chambord Berry Coulis Steps
Start by setting a pan on the stove and turn to medium heat. Add the champagne, Chambord, fresh berries, powdered sugar, juice from the lemon, and lemon zest all to the pan together.
As the ingredients begin to simmer, start breaking down the berries with a fork as they cook. Continue to stir. The berries will cook down, and the sauce will turn a rich red color when it’s done; about 10-15 minutes of simmering.
Turn the heat off, and let sit for a few minutes.
Next, use a small strainer or cheesecloth to strain the sauce from the berries. If you don’t mind the seeds from the berries, feel free to skip this step! The strained sauce should look like this:
Now sprinkle a little bit of gelatin into the strained sauce, about ¼ tsp. Mix in well until fully dissolved. Then, quickly pour the sauce into the bottom of the glasses.
And there you have your Champagne Chambord Berry Coulis!
Now let’s move on to making the White Chocolate Mousse.
White Chocolate Mousse Steps
Before we get started on the White Chocolate Mousse, you’ll need to make sure that the cream cheese is softened. Being softened makes it so much easier to blend. My tip is to set it out on the counter a few hours before you’re going to start making the recipe.
We’ll be mixing ingredients in two separate bowls, so go ahead and place your softened cream cheese in one bowl and the white chocolate chips in another.
To the bowl of cream cheese, add the vanilla and powdered sugar. Beat the ingredients together with a hand mixer until all clumps have disappeared. The mix should be completely smooth.
To the bowl of white chocolate, add 2 tablespoons of MCT oil (or coconut oil). Stir so that the chocolate chips are completely coated with the oil. Begin melting the chocolate in the microwave in 15-second intervals. Stir in between intervals. Melt until completely silky smooth. Both bowls should look something like this:
Now, combine the two bowls by folding the melted chocolate into the cream cheese mixture bowl. Stir until evenly combined with a spoon.
Next, add the heavy whipping cream and a pinch of salt to a bowl and beat with a hand mixer on high speed. Keep beating until you begin to see stiff peaks form. This should take approximately 5 minutes.
Okay, now time for the magic to come together. Once you add the cream cheese mixture into the bowl with the whipped topping, you have White Chocolate Mousse! Just simply combine these by folding one into the other with a large mixing spoon.
Here’s where the creativity can start kicking in – it’s time to assemble the White Chocolate Mousse glasses! You can add the White Chocolate Mousse to the glasses however you’d like. If want a quick, clean application, use a piping bag to add the mousse to the glasses. You can use a piping bag with a design tip to make it even more fun. Or, you can just use a spoon. Here’s what mine looks like:
Time to add your toppings and make it pretty! You can add mint, other fresh herbs, chocolate, more berries, or even edible flowers. I’m using some European chocolates, along with some berries to top my White Chocolate Mousse. I’ve created chocolate shavings by using a vegetable peeler. This was absolutely my favorite part. Check out the final product below.
If you’re looking for the exact measurements of everything that I used, keep scrolling for the full recipe.
White Chocolate Mousse with Champagne Chambord Berry Coulis
Ingredients
White Chocolate Mousse Ingredients
- 1 cup heavy whipping cream
- 1 cup white chocolate chips
- 8 oz cream cheese
- 4 tbsp powdered sugar
- 2 tbsp MCT oil, coconut oil, or another melting gent
- 1 tsp vanilla extract
- pinch of salt
Champagne Chambord Berry Coulis
- 1 cup raspberries and blackberries
- 1/2 cup champagne of choice
- 3 tbsp Chambord
- 1/3 cup powdered sugar
- 1/4 tsp gelatin
- 1 lemon for juice and zest
Instructions
Champagne Chambord Berry Coulis Instructions
- Place a pan on the stove on medium heat.
- Add berries, champagne, Chambord, lemon juice & zest, and powdered sugar to the pan.
- As the ingredients begin to simmer, start breaking the berries down with a fork. Stir regularly. A sauce will have formed in about 10-15 minutes.
- Turn off the heat once the berries have completely broken down and the sauce has thickened.
- Use a small strainer or cheesecloth to strain the sauce to separate it from the berry seeds. *Feel free to skip this step if you’d like to keep the seeds in the sauce.*
- Add ¼ tsp of gelatin to the sauce. Stir until completely dissolved.
- Quickly pour the coulis into the bottom of the mousse glasses and refrigerate.
White Chocolate Mousse Instructions
- Add softened cream cheese and 1 cup of white chocolate chips to two separate bowls.
- To the bowl of cream cheese, add vanilla and powdered sugar.
- Beat the ingredients together with a hand mixer until all clumps have disappeared and the mixture is completely smooth. Set aside.
- To the bowl of white chocolate, add 2 tablespoons of MCT oil, coconut oil, or melting agent of your choice.
- Stir to completely coat the chocolate with the oil.
- Begin melting the chocolate in the microwave for 15-second intervals. Stir in between intervals. Melt until completely smooth.
- Fold the melted chocolate into the cream cheese mixture. Stir with a spoon until evenly combined.
- Next, add whipping cream and a pinch of salt to a bowl and beat with a hand mixer on high speed. Beat the mixture until you begin to see stiff peaks form.
- Fold the cream cheese white chocolate mixture into the bowl with the whipped topping.
- Take the glasses with the berry coulis out of the refrigerator.
- Pipe or spoon the White Chocolate Mousse into the glasses on top of the berry coulis.
- Decorate the White Chocolate Mousse with the toppings of your choice.
- Refrigerate for 1-2 hours before serving.
