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Raspberry White Chocolate Mousse Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 35 reviews
  • Author: Lina
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 3 servings 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Raspberry White Chocolate Mousse recipe is a luscious dessert combining creamy white chocolate mousse with fresh raspberry sauce and berries. The mousse is whipped to airy perfection and layered with a vibrant raspberry glaze made from fresh or thawed raspberries, sugar, and a hint of lemon. Perfect for an elegant treat, it’s garnished with fresh raspberries and mint leaves for a refreshing finish.

Ingredients

Scale

White Chocolate Mousse

  • 6 oz. white chocolate, chopped
  • 1 and 1/2 cups heavy cream, divided
  • 1/3 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh raspberries (optional)

Raspberry Sauce

  • 2 cups (9 oz) fresh or frozen raspberries, thawed
  • 1/3 cup granulated sugar (or to taste)
  • 1/3 cup water
  • 1/2 teaspoon lemon juice
  • 1 tablespoon cornstarch
  • 3 tablespoon cold water

Garnish

  • Fresh raspberries
  • Fresh mint leaves

Instructions

  1. Make Raspberry Sauce: Combine fresh or thawed raspberries, granulated sugar, water, and lemon juice in a saucepan over high heat and bring to a boil.
  2. Simmer and Soften: Once boiling, reduce heat and cook the raspberries for about 10 minutes, stirring occasionally until softened.
  3. Strain the Sauce: Remove from heat and press the mixture through a fine mesh strainer to remove seeds, returning the strained sauce to the saucepan.
  4. Thicken the Sauce: Mix cornstarch with cold water and whisk into the raspberry sauce. Cook over high heat, whisking constantly for about 1 minute until the glaze thickens.
  5. Cool the Sauce: Transfer the thickened sauce to a bowl and let it cool completely. Then store in an airtight container in the refrigerator until ready to use.
  6. Melt White Chocolate: Place chopped white chocolate and 1/4 cup heavy cream in a small bowl. Microwave in 30-second intervals, stirring after each until smooth and fully melted. Set aside to cool completely.
  7. Whip Cream: In a chilled bowl, whip the remaining 1 and 1/4 cups heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  8. Combine Mousse: Fold the cooled white chocolate ganache gradually into the whipped cream, incorporating it in thirds until fully combined. Cover and refrigerate for at least 2 hours or overnight to set.
  9. Assemble Dessert: Spoon or pipe a layer of mousse into dessert glasses, then add a layer of raspberry sauce and fresh raspberries. Repeat layering mousse, sauce, raspberries, and top with mousse again.
  10. Garnish and Serve: Decorate with fresh raspberries and mint leaves before serving. Enjoy your creamy raspberry white chocolate mousse!

Notes

  • Use fresh or thoroughly thawed frozen raspberries for the best flavor and texture.
  • Microwave white chocolate carefully to avoid burning; stir well between intervals.
  • For a dairy-free version, substitute heavy cream with a vegan whipping cream and use dairy-free white chocolate.
  • The mousse needs chilling time of at least 2 hours to firm up properly before serving.
  • Adjust granulated sugar in raspberry sauce according to the sweetness of your fruit.

Find it online: https://linadinner.com/raspberry-white-chocolate-mousse-recipe/