When the summer heat starts making my kitchen feel like a furnace, I turn to this Peach and White Chocolate Mousse that requires zero oven time.
The silky white chocolate pairs beautifully with sweet, cooked peaches, creating layers of pure summer magic in every spoonful.
Why My Peach and White Chocolate Mousse Always Delights
This recipe wins me over every single time because it’s ridiculously simple yet feels so elegant.
You get that rich, creamy texture from the white chocolate while the peach topping adds just the right amount of fruity brightness.
Plus, everything can be prepped hours ahead, which means more time enjoying summer evenings on the porch.
If you’re craving more peachy goodness, you might also love my Ultimate Peach Cobbler Smoothie for breakfast or these incredible Easy Peach Butter Swim Biscuits that disappear within minutes at family gatherings.
What You’ll Need to Make This Peach and White Chocolate Mousse
For the Peachy Topping:
- 2 cups fresh peaches, peeled and chopped (about 2 large peaches)
- ¼ cup granulated sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
For the White Chocolate Mousse:
- 2 cups cold heavy cream (make sure it’s at least 30% fat content)
- 1½ tablespoons granulated sugar
- 3-5½ ounces quality white chocolate
My ingredient notes: I always choose the ripest peaches I can find at the farmer’s market. For the white chocolate, skip the baking chips and go for a good bar that you’d actually want to eat on its own.
The cream needs to be properly cold from the fridge—this makes all the difference in getting those perfect peaks.
How I Make This Peach and White Chocolate Mousse
Prepare the peach mixture first: Toss your chopped peaches, sugar, water, and cornstarch together in a medium saucepan.
Cook everything over medium heat, stirring frequently, until the mixture becomes thick and glossy—usually takes about 15-20 minutes. Transfer this gorgeous peachy sauce to a bowl and let it cool completely.
Make the mousse base: Melt your white chocolate using either a double boiler method or quick microwave bursts (I prefer 30-second intervals, stirring between each).
Set the melted chocolate aside to cool slightly. In a separate bowl, whip your cold cream with the sugar until you achieve stiff peaks—don’t overbeat or you’ll end up with butter!
Bring it together: Gently fold the cooled white chocolate into your whipped cream mixture. Cover with plastic wrap and chill for at least 30 minutes to firm up.
Create your masterpiece: Using 3-4 glasses, start with a spoonful of the cooked peach mixture at the bottom. Add a layer of white chocolate mousse, then repeat. I typically do 5 layers total (3 peach, 2 mousse), but you can adjust based on your glass size. Chill until you’re ready to serve.
How I Always Nail My Peach and White Chocolate Mousse
The secret to smooth, lump-free mousse is temperature control. Your melted chocolate needs to cool down before folding it in, or it’ll seize up the cream.
I always test it on my wrist, it should feel barely warm.
Also, when folding, use a gentle hand and work in thirds rather than dumping everything together at once.
Can I use canned peaches instead?
Drain them well and reduce the sugar in the topping by half since canned peaches are usually packed in syrup.
Want more summer inspiration? Follow me on Pinterest where I share seasonal recipes and kitchen tips that actually work in real life.
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Easy Peach and White Chocolate Mousse
- Total Time: 1 hour 20 minutes
- Yield: 4
Description
Peach and White Chocolate Mousse is a no-bake summer dessert featuring silky white chocolate mousse layered with sweet, cooked peaches.
Ingredients
Peach Topping:
- 2 cups chopped peeled peaches (2 large)
- ¼ cup granulated sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
White Chocolate Mousse:
- 2 cups cold heavy cream (30% fat minimum)
- 1½ tablespoons granulated sugar
- 3–5½ ounces white chocolate
Instructions
- Make peach topping: Combine peaches, sugar, water, and cornstarch in medium saucepan. Cook over medium heat, stirring frequently, until thick and syrupy (15-20 minutes). Cool completely.
- Prepare mousse: Melt white chocolate using double boiler or microwave. Cool slightly. Whip cold cream with sugar to stiff peaks. Gently fold in cooled chocolate.
- Chill: Cover mousse and refrigerate 30 minutes minimum.
- Assemble: Layer peach mixture and mousse alternately in 3-4 glasses. Refrigerate until serving.
Notes
Use ripe, quality peaches for best flavor. Ensure chocolate has cooled before folding to prevent seizing. Store covered in refrigerator up to 4 days.
- Prep Time: 20 minutes
- Cook Time: (Chilling Time: 1 hour)
How long will this keep in the refrigerator?
Your Peach and White Chocolate Mousse stays fresh for 3-4 days when covered. The texture might soften slightly, but it’s still wonderful.
What if my chocolate seizes up?
If your white chocolate gets grainy when folding, it was probably too warm. Start over with new cream—I learned this the hard way!
Can I make individual portions ahead of time?
Yes! These glasses are perfect for entertaining because you can assemble them hours or even a day before serving.
Perfect Moments for This Peach and White Chocolate Mousse
I love serving this dessert when friends come over for dinner parties, there’s something so satisfying about those elegant glass layers.
It’s also become my go-to contribution for summer potlucks because it travels well and always gets recipe requests.
On quiet Sunday afternoons, I’ll sometimes make a small batch just for my family as a sweet ending to our weekly barbecues.