White Chocolate Mousse

Happy Valentines Day everyone!  I wanted to share an absolutely decadent desert that is simple to make and beautiful to behold.  This White Chocolate Mousse would fall into the “special treat” category, and I will warn you up front…It is not Paleo, nor is it appropriate for my casein sensitive readers.  For my readers with Soy sensitivities please read your labels carefully as many chocolates contain Soy as an emulsifier.

There is so much confusion surrounding White Chocolate, so let me explain what white chocolate is (or should I say isn’t).  White Chocolate is a derivative of chocolate, made from cocoa butter, sugar, milk, and vanilla.  The color of white chocolate should be pale yellow or ivory; if it is truly “white”, read the ingredients, as that typically means the chocolate contains unhealthy hydrogenated oils and chemicals (Natural Flavors/Natural Colors) that one best leave out of their diet.  Technically, the U.S. Food and Drug Administration and the European Union do not consider White Chocolate a “true chocolate” as it does not contain cocoa solids from the chocolate liquor.  I will not bore you with the process of making chocolate from cocoa beans; my studious readers can find that information on the World Wide Web.  White chocolate is caffeine free, however it is also void of the antioxidant properties found in dark chocolate such as thiamine, riboflavin, theobromine, and phenylethylamine.  So now you all understand that white chocolate is made mostly of cocoa butter and does not contain chocolate liquor, class dismissed, and on to the recipe!


8 Ounces of good quality white chocolate such as Scharffen Berger, Green and Blacks, Valrhona, Guittard, El Rey, or Ghirardelli

1 ¾ Cups Heavy Whipping Cream (raw or pasteurized)


Break the white chocolate into pieces.

Combine the white chocolate with ¾ cup of whipping cream in a heavy bottomed sauce pan and cook over a low heat stirring constantly.  Do not let the mixture boil.

When the chocolate has melted remove the sauce pan from the heat and let it cool for 30 minutes, stirring occasionally.

In a medium sized bowl whip the remaining Whipping Cream until stiff peaks form.

Pour the cooled melted chocolate and heavy cream mixture into a large bowl.

Using a wooden spoon (or spatula) mix in ¼ of the whipped cream into the chocolate mixture and stir to combine until it is smooth.

Gently fold in the remaining whipped cream and pour into serving dishes.

Chill for at least 1 hour before serving.

Top with fresh organic raspberries, raspberry coulis, or a drizzle of melted dark chocolate.

Wishing all of you a Happy Valentines Day!

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