Raspberry White Chocolate Mousse

🕒 Prep: 30 min
🔥 Cook:
🍽 Serves: 6
★★★★★
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This Raspberry White Chocolate Mousse is a luxurious dessert that’s perfect for any occasion. It combines rich, creamy white chocolate with the tart brightness of fresh raspberries, creating a balance of flavors that’s both refreshing and indulgent. Plus, it looks gorgeous in a glass, making it a showstopper for your next gathering.

Ingredients for Raspberry White Chocolate Mousse

White chocolate is the star of this mousse, lending its creamy sweetness as the base flavor. Fresh raspberries bring a natural tartness that cuts through the richness of the chocolate, adding freshness and color. Heavy cream is whipped to give the mousse its light and airy texture. Granulated sugar helps stabilize the egg whites and adds a subtle sweetness to balance the tartness of the raspberries. A touch of vanilla extract enhances the flavors, while egg whites provide volume and structure. Finally, a pinch of salt rounds out the flavors, heightening the sweetness and tartness in perfect harmony.

Tips & Tricks

  • Ensure the white chocolate is fully melted to avoid any graininess in the mousse.
  • Use room temperature eggs for better volume when whipping.
  • Chill your mixing bowl and beaters for faster whipping of the cream.
  • Use a gentle folding motion to keep the mousse light and airy.

Serving Suggestions

Serve this mousse in clear glasses to showcase its beautiful pink hue. Top with a few whole raspberries and a sprig of mint for a pop of color and freshness. This dessert pairs wonderfully with a glass of chilled rosé or a sparkling wine for an elevated experience.

Frequently Asked Questions

Can I use frozen raspberries?
Yes, but make sure they are completely thawed and well-drained before pureeing to avoid excess water.
How long can I store the mousse?
The mousse can be stored in the refrigerator for up to 2 days. It’s best enjoyed fresh.
Can I make this mousse without egg whites?
Yes, you can skip the egg whites and use an extra half cup of whipped cream for a similar texture, but it will be slightly denser.

Raspberry White Chocolate Mousse Recipe Walkthrough

Begin by melting the white chocolate in a heatproof bowl over simmering water. Stir gently until it's smooth, then set aside to cool slightly. Meanwhile, puree your raspberries in a blender and strain them through a sieve to remove the seeds. This will leave you with a silky raspberry puree.

Next, whip the heavy cream in a large bowl with the vanilla extract until you have soft peaks. This means the cream will hold its shape but still have a bit of droop. Gently fold in the cooled white chocolate until the mixture is smooth and well combined.

In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar, continuing to beat until you achieve stiff peaks. Carefully fold the egg whites into the white chocolate mixture in two batches to keep the mousse light and airy.

Finally, fold in the raspberry puree, being cautious not to overmix. You want those flavors swirled together beautifully. Spoon the mousse into elegant glasses and refrigerate for at least two hours, allowing it to set.

Why You'll Love This Recipe

  • A delightful blend of sweet and tart flavors.
  • Elegant presentation that impresses guests.
  • No-bake dessert, ideal for warm days.
  • Simple steps with rewarding results.
  • Perfect make-ahead dessert for stress-free hosting.

Ingredients

8 oz white chocolate
2 cups fresh raspberries (plus extra for garnish)
1 cup heavy cream
1/4 cup granulated sugar
1 tsp vanilla extract
2 egg whites
Pinch of salt
Mint leaves for garnish (optional)

Step-by-step Instructions

1. Melt the white chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Allow to cool slightly.
2. In a blender, puree the raspberries and then strain through a fine mesh sieve to remove seeds.
3. In a large bowl, whip the heavy cream with vanilla extract until soft peaks form. Gently fold in the melted white chocolate until combined.
4. In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add sugar, beating until stiff peaks form.
5. Gently fold the egg whites into the white chocolate mixture in two additions, then fold in the raspberry puree.
6. Spoon the mousse into elegant glasses and refrigerate for at least 2 hours or until set.
7. Before serving, garnish with reserved raspberries and mint leaves if desired.

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