This is the EASIEST, QUICKEST, and most DELICIOUS white chocolate mousse. This recipe is eggless, without gelatine and made with just 2 ingredients!
- Ingredients notes
- Serving suggestions
- Storage
- Other mousse recipes
Looking for a dessert that’s as smooth and rich as it is easy to make? This mousse made with white chocolate is the perfect solution!
These individual treats are the ultimate crowd-pleasers, requiring just two simple ingredients and only a couple of minutes of hands-on time. Simply fold together whipped cream with melted chocolate and set in individual ramekins.
Plus, this vegetarian white chocolate mousse is egg-free, gluten-free and can be prepared ahead, making it ideal for dinner parties or cosy nights in. Treat yourself and guests to this effortlessly elegant dessert that tastes as good as it looks!
I’ve gone for an irresistible combination of orange and vanilla for the flavours. The sweetness of white chocolate is enhanced by the bright, zesty flavour of orange and the warm, aromatic notes of vanilla. The orange cuts through the richness, while the vanilla lends a creamy, comforting depth.
Together, these flavours create a perfectly balanced dessert that feels both luxurious and light, especially when combined in a delightful mousse.
For a dark chocolate alternative, you’ll love this Eggless Chocolate Mousse .
Ingredients notes
White chocolate – the quality of chocolate you use will affect the final texture and taste of the mousse. However, it works with any chocolate that you use. I’ve used a chocolate block which can be melted.
Double cream – or whipping cream. You need less cream compared with a dark chocolate mousse as white chocolate contains its own fats.
Flavour options:
Orange oil – alternatively use orange zest.
Vanilla extract or vanilla powder.
Decoration – I’ve gone for strips of orange peel, white chocolate curls and a dusting of edible gold lustre.
Serving suggestions
Serve white chocolate mousse for dinner parties and special occasions. It’s an easy to make dessert for Christmas, Thanksgiving or New Year parties too!
Add any decorations after the mousse has set to prevent the decorations absorbing moisture and loosing their texture.
Storage
Store your mousse in the fridge for up to 2 days. Keep them tightly covered with cling film and placing in a container with a lid to prevent odours from the fridge seeping in.
Remove from the fridge 10 minutes before serving to ensure it is just softening.
I do not recommend freezing this white chocolate mousse dessert.
Other mousse recipes
Peanut Butter Mousse
Caramel Mousse
Mango Mousse
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White Chocolate Mousse
Equipment
- 2 Mixing bowl
- 1 Egg whisk
Ingredients
- 200 gram white chocolate
- 200 millilitres double cream or whipping cream
- ¼ teaspoon orange oil or 2-3 drops
- ¼ teaspoon vanilla extract / powder / essence
Instructions
- Snap the white chocolate blocks into small squares and place in a microwave safe bowl.
- Heat the chocolate in the microwave in 20 second bursts until melting.
- Once the chocolate has just started to melt, you can stir the chocolate to smooth it out. (Prevents overheating).
- Leave to cool to room temperature.
- Whisk the cream until you achieve stiff peaks.
- Once the chocolate is cool, add in the orange oil and vanilla extract.
- Fold in the cream using a spatula.
- Do not overmix.
- Spoon into individual serving glasses, cover with clingfilm and set in the fridge for 3-4 hours or overnight.
- Once set, optionally decorate with orange peel and white chocolate curls and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
White Chocolate Mousse
Equipment
- 2 Mixing bowl
- 1 Egg whisk
Ingredients
- 200 gram white chocolate
- 200 millilitres double cream or whipping cream
- ¼ teaspoon orange oil or 2-3 drops
- ¼ teaspoon vanilla extract / powder / essence
Instructions
- Snap the white chocolate blocks into small squares and place in a microwave safe bowl.
- Heat the chocolate in the microwave in 20 second bursts until melting.
- Once the chocolate has just started to melt, you can stir the chocolate to smooth it out. (Prevents overheating).
- Leave to cool to room temperature.
- Whisk the cream until you achieve stiff peaks.
- Once the chocolate is cool, add in the orange oil and vanilla extract.
- Fold in the cream using a spatula.
- Do not overmix.
- Spoon into individual serving glasses, cover with clingfilm and set in the fridge for 3-4 hours or overnight.
- Once set, optionally decorate with orange peel and white chocolate curls and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Masoor dal, or red lentil dal, is a comforting, dish that’s naturally vegan and gluten-free. Easy to make and bursting with flavour, it’s a go-to option for a hearty weeknight dish or as a side for your Indian meals.
- Ingredients notes
- How to make it
- Serving Suggestion
- Storage
- Other Dal Recipes
Masoor dal is the Hindi and Urdu name for red lentils – sometimes known as orange lentils or even pink lentils.
This North Indian and Pakistani style Masoor Dal recipe is a staple in our home. I typically serve it alongside a vegetable based curry such as Bhindi Bhaji or Zucchini Curry but its equally good on its own for a super quick meal.
The great thing about red lentils is that they do not need soaking prior to cooking and they cook quickly too. Therefore, this recipe is definitely easy – a few simple ingredients and a few steps and you’ve got steaming hot dal on the table!
Other delicious lentil recipes that make great side dishes are Mash Dal , Hyderabadi Khatti Dal and Gujarati Chana Dal .
Ingredients notes
Full ingredients with measurements are available in the recipe card below at the end of this post
Masoor dal – aka red lentils which can be found in most supermarkets, all Indian grocery stores or online. Sometimes I use red lentils to make Masoor Dal Khichdi
Oil – any flavourless oil works.
Cumin seeds and hing (asafoetida) – hing is helpful in digestion but you can leave it out if you do not have it.
Onion , garlic, green chillies and ginger – finely chopped or crushed.
Tomatoes – pureed or passata work well. Alternatively, chop a fresh tomato into small pieces
Spice powders – red chilli powder, turmeric, ground cumin coriander and garam masala. Alternatively, use curry powder.
Finish with chopped coriander and lemon juice.
How to make it
Rinse the dal in running water, then cook the dal in the instant pot or gas stove pressure cooker for approximately 5 minutes.
If cooking in a pan/pot over the stovetop you can optionally soak the lentils for 15-20 minutes.
Add the soaked dal in a pot with water and cook without lid until tender and mushy. It can take up to 20-25 minutes.
In a separate pan, heat oil and add cumin seeds and hing.
Add in crushed or chopped green chillies, chopped onion. Cook the onion until translucent and add in crushed tomatoes, ginger garlic paste and sauté.
Once oil separates from the mixture, add in the four spice powders, the dal and salt. Top up with water if its too thick.
Simmer for 5-7 minutes.
Sprinkle over finely chopped coriander and squeezed lemon juice.
Serving Suggestion
Masoor dal is a versatile dish that pairs beautifully with a variety of accompaniments. Traditionally, it is served with steamed basmati rice or soft warm rotis , making it a comforting and wholesome meal.
I tend to go for jeera rice or boiled basmati rice and a flatbread like whole wheat chapatti or whole wheat paratha
It goes well as a side with most curries like mixed vegetable curry with kachumber salad or garlicky carrots
It also works wonderfully as a light soup, accompanied by crusty bread or crackers for a modern twist.
Storage
Store masoor dal in an airtight container and keep in the fridge for up to 2-3 days. Reheat on the stove with a splash of water to loosen it.
Red lentil dal freezes really well for up to 3 months. Allow to thaw at room temperature and then reheat thoroughly before serving.
You can also cook the red lentils and freeze them to cook a batch of dal later.
Other Dal Recipes
Indian Green Lentils Dal
Mixed Lentils with Spinach (Trevti Dal)
Dhaba style Dal Fry
Lahsuni Moong-Masoor Dal
Mixed Dal Fry
Masoor Dal (Red Lentils Dal)
Equipment
- 1 Instant Pot or Stovetop Pressure Cooker
- 1 Pan/Pot
Ingredients
- 2 cup red lentils masoor dal
- 3 tablsepoon oil
- 1 teaspoon cumin seeds
- ½ teaspoon hing
- 1 cup onion finely chopped
- 3 tablespoon chillies chopped/crushed
- 2 tablespoon ginger-garlic paste
- ½ cup tomatoes chopped
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground coriander and cumin
- 1 teaspoon garam masala
- 1 tablespoon salt
- 2 teaspoon lemon juice or lime juice
Garnish
- 3 tablespoon fresh coriander cilantro
Instructions
- Clean and Rinse the dal in running water, then cook the dal in the instant pot for approximately 5 minutes or in gas stove pressure cooker for 3 whistles.
- If cooking in a pan/pot over the stovetop you can optionally soak the lentils for 15-20 minutes.
- Add the soaked dal in a pot with 4 cups of water and simmer without lid until tender and mushy. It can take up to 20-25 minutes. You may need to add extra water if water dries up.
- Once cooked, mash the dal lightly with the back of a spoon or a whisk for a smooth texture.
- In a separate pan, heat oil and add cumin seeds and hing.
- Add in crushed or chopped green chillies, chopped onion. Cook the onion until translucent and add in crushed tomatoes, ginger garlic paste and sauté, forming a thick masala base.
- Once oil separates from the mixture, add red chilli powder, turmeric, ground coriander and cumin and garam masala,
- Add boiled dal and salt to the masala base. Adjust the consistency by adding water if the dal is too thick.
- Simmer for 5-7 minutes.
- Sprinkle over finely chopped coriander and squeezed lemon juice.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2014.
