White Chocolate Mousse no eggs, no butter!

I love chocolate mousse.

It’s one of those classic desserts┬áthat is perfect for any occasion.

You just can’t go wrong with it.

And as much as I love Julia Child and her chocolate mousse, I have to stay away from it if I want to fit into my bikini….

I mean all the eggs and butter?

Yikes! I think I’m gaining 5lbs just thinking about it.

But it is absolutely delicious…sigh..

Well this little version will satisfy your cravings completely!

It’s super rich, sweet, creamy, easy to make and takes no time! :)

You will not miss the eggs and butter, I promise :)

White Chocolate Mousse

Serves: 6


  • 1 1/2 cup skim milk, divided use
  • 1/2 cup white chocolate chips
  • 1 package Hershey’s White Chocolate Instant Pudding
  • 2 cups lite cool whip, thawed, divided use


  1. In a large microwave safe bowl, heat 1 cup milk on HIGH for 2 mins.
  2. Add the chocolate chips and stir until melted.
  3. Add the remaining 1/2 cup of milk and white chocolate pudding and beat with a hand mixer for 2 mins or until thickened.
  4. Refrigerate for 20 mins.
  5. Remove from the fridge and add 1 1/2 cup cool whip. Beat to combine.
  6. Distribute among 6 wine or dessert glasses and refrigerate until ready to serve.
  7. Serve with remaining cool whip on top.

Adapted from:


Chocolate Cupcakes with White Chocolate Cream Cheese Frosting

My favorite frosting is cream cheese. I know you are probably shocked and totally expected me to say chocolate, but nope that’s not the case. And I’m very particular about my cream cheese frosting, the stuff from the can does nothing for me! I like my cream cheese frosting tasting well like cream cheese! I hate when it’s overpowering sweet and all I can taste is the sugar, yuck! So this frosting is fricking wonderful! I could eat an entire bowl of it, and well I did… But really, it’s mind-blowing! And I’m sorry I’ve been giving you wayy to many dessert recipes lately, but truth be told I’ve been in chocolate craving mode all weekend. But no worries in the next couple of days you will actually get some dinner recipes, I promise. And tomorrows post will be soo healthy that it will blow your mind!!! And by the way I went to Olive Garden on Friday and I had the best drink ever!!! It was called Toasted Marshmallow Martini or something like that and it had Disarrono amaretoo, Kahlua, Baileys, marshmallow syrup and ice cream! To.Die.For! I want one of those for breakfast, please! Limited time only so hurry up and get one!I use this awesome frosting gun to frost my cupcakes. It’s soo quick and easy!Display your beautiful cupcakes on a fabulous tray :)

But anyhow, here’s the recipe :)

Chocolate Cupcakes with White Chocolate Cream Cheese Frosting

Makes 12 cupcakes

For the cupcakes:

  • 1 1/2 cup flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder (dark if possible)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 2 oz dark chocolate chips (melted)
  • 1 tsp vanilla extract

Directions: Preheat oven to 325F. In the bowl of electric mixer, combine all ingredients and mix on medium low speed until batter comes together and there are no lumps (scrape the sides every now and then). Pour batter in cupcake tins. Bake for 20-25 mins or until a toothpick inserted in the middle comes out clean. Cool for 15 mins before frosting.

For the frosting:

  • 4 oz white chocolate chips (melted)
  • 8 oz cream cheese, softened
  • 1/2 tsp vanilla extract
  • 1 1/2 cups powdered sugar
  • 1/2 stick butter, softened

Directions: In the bowl of electric mixer, beat cream cheese and butter until nice and fluffy. Add vanilla extract and 1 cup of powdered sugar. Continue to beat on medium for 2 more mins. Add in the white chocolate chips and beat to combine. With the mixer on low, add in the remaining 1/2 cup of powdered sugar.

And now frost your cupcakes and devour :)

Recipe adapted from my