White Chocolate Mousse Tartlets: The Ultimate Indulgent Treat

Why You’ll Love This Recipe

I love how these tartlets deliver luxurious flavor without needing an oven. The mousse is incredibly creamy, with a delicate sweetness that pairs beautifully with tart berries. They look stunning on a dessert table and are easy to customize with seasonal fruits or different shell types. Whether I’m entertaining or just treating myself, these tartlets feel like a decadent little reward.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

→ 8 ounces white chocolate, chopped
→ 2 cups heavy cream
→ 1 teaspoon vanilla extract
→ 1 tablespoon powdered sugar
→ 12 tartlet shells
→ Fresh berries for garnish

Directions

1. I start by melting the chopped white chocolate in a heatproof bowl set over simmering water. I stir constantly until it’s silky smooth, then set it aside to cool slightly.

2. In a separate bowl, I whip the heavy cream with vanilla extract and powdered sugar until soft peaks form. The key is not to overwhip—I stop when it’s smooth but holds gentle peaks.

3. Once the white chocolate has cooled a bit, I gently fold it into the whipped cream, being careful to keep the mixture airy and light. This forms the base of the mousse.

4. I spoon or pipe the mousse into prepared tartlet shells, filling them generously.

5. I chill the tartlets in the fridge for at least 2 hours to let the mousse set. When I’m ready to serve, I top each one with fresh berries—strawberries, raspberries, blueberries, or a mix.

Servings and timing

Servings: 12 tartlets
Prep Time: 30 minutes
Cook Time: 0 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes

Variations

I like to play around with flavors—sometimes I add a teaspoon of orange zest or almond extract to the mousse. If I want a bit of texture, I sprinkle crushed pistachios or toasted coconut over the top. For a festive twist, I drizzle raspberry or chocolate sauce before adding the fruit garnish.

Storage/Reheating

I store the assembled tartlets in the fridge for up to 2 days. They hold up well, especially if I wait to add the berries until just before serving. Since this is a no-bake recipe, there’s no reheating needed—just grab and enjoy.

FAQs

Can I use store-bought tartlet shells?

Yes, and I often do. It saves time and still gives a crisp, buttery base. If I want a homemade version, I’ll bake mini shortbread shells ahead of time.

What kind of white chocolate works best?

I always use high-quality white chocolate bars rather than chips. It melts better and has a smoother, richer flavor.

Can I make these ahead of time?

Absolutely. I like to prep the mousse and fill the tartlets the night before, then garnish with fresh berries just before serving.

Do I need to stabilize the mousse?

Not for this recipe. The white chocolate helps it hold its shape once chilled. But if I need it to be extra firm, I whip the cream a little longer or chill the tartlets overnight.

Can I freeze these tartlets?

I don’t recommend freezing once assembled, as the texture can change. However, I’ve frozen the tart shells on their own and filled them fresh later.

Conclusion

White Chocolate Mousse Tartlets are my go-to when I want to serve something elegant, delicious, and surprisingly easy. The light mousse paired with the crisp shell and fresh fruit creates a beautiful balance of textures and flavors. Whether I’m hosting a dinner party or simply treating myself, these tartlets always feel like a special occasion.

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