White Chocolate Raspberry Mousse
So this dessert is probably easily one of the fanciest-looking things you could ever make, that’s actually not that complicated at all. White chocolate and raspberries together? AMAZING combo!
It looks like restaurant quality but honestly it’s not that hard. I made these last month for some friends who came over, and it was received very well. They all thought I bought them from somewhere fancy, which made me feel pretty good about myself not gonna lie.
The layers are so pretty when you use clear glasses – you can see the pink raspberry stuff and the white mousse! Takes maybe 15 minutes to actually make, then they just sit in the fridge. Perfect for when you want to look like you know what you’re doing in the kitchen. Valentine’s Day is a great excuse for these too, or really any time you’re trying to impress someone special.
Ingredients
For the Mousse:
- 1 4.4 oz (125g) white chocolate bar, chopped – Don’t use cheap white chocolate chips for this one. Get an actual bar! I usually grab Ghirardelli or Lindt when they’re on sale. The quality really does matter here because that’s basically what the whole mousse tastes like. Chop it up small so it melts nice and even, big chunks take forever.
- 2 cups heavy cream – The heavy whipping cream from the store works great. This is what makes everything fluffy! Keep it cold before you whip it. Cold cream whips up way better than room temperature, I learned that the hard way once.
- 1 teaspoon vanilla extract – Just the regular kind. Nothing fancy needed! Adds a nice flavor that makes the white chocolate taste even better.
- 1 tablespoon sugar (optional) – So I always add this because I have a sweet tooth. But some white chocolate is already really sweet? If yours is, you might want to skip it. Taste your chocolate first and decide!
For the Raspberry Layer:
- 2 cups fresh raspberries – Fresh is definitely better for this. Frozen raspberries work if that’s all you have but they’re super watery! I’d drain them first if you go frozen. Fresh ones cook down into this amazing sauce though.
- 2 tablespoons sugar – This sweetens the raspberry sauce and helps it get thick. Not too much sugar, just enough!
- Juice of 1 lemon – Don’t skip the lemon juice! It makes such a difference. Brightens everything up and keeps it from being too sweet. One whole lemon squeezed out is perfect.
Garnish:
- Raspberry – A few berries on top look so cute and fancy.
- Chocolate shavings – I just use a vegetable peeler on a chocolate bar and make little curls. White or dark chocolate both work! Whatever you think looks prettier.
How to do it
1. Prepare the Raspberry Layer: Put raspberries, sugar, and lemon juice in a saucepan. Turn the heat to medium and cook them until they break down. The sauce gets thick and jammy! Once it’s done let it cool. Some people strain out the seeds but sometimes I don’t bother, the seeds are tiny anyway and they don’t bug me – totally up to you.
2. Make the White Chocolate Mousse: Chop up your white chocolate and put it in a bowl that’s microwave safe. Microwave for about 60 seconds but stop and stir it a few times! You don’t want it to burn, that would be terrible. Let it cool a little bit after it melts. If it’s too hot when you add it to the cream everything will just melt into soup, trust me.
3. Whip the cream: Take a different bowl and put in the heavy cream, vanilla, and sugar. Whip it with a mixer until you see stiff peaks! That’s when the cream stands straight up when you pull the beaters out. Takes a few minutes of whipping. Your arm might get tired if you’re doing it by hand but keep going!
4. Combine everything: This part is important, you have to fold the melted chocolate into the whipped cream really gently. Use a spatula and go slow with it! Stirring too hard knocks all the air out and then your mousse won’t be light and fluffy. Just fold it carefully until you don’t see any streaks and everything’s combined.
5. Assemble the Mousse: Get out your glasses, the clear ones look best for this. Spoon raspberry sauce into the bottom of each glass first! Then add the white chocolate mousse on top. You can just spoon it in or use a piping bag if you’re feeling fancy. Tall glasses are cool because you can do more than one layer of each, makes it look extra impressive.
6. Chill and Garnish: Stick all your glasses in the fridge for at least 30 minutes. The mousse needs time to firm up! Right before people eat them, put a raspberry on top and sprinkle on some chocolate shavings. This is when they look absolutely beautiful and everyone will think you’re a chef or something. Keep them cold and serve!
White Chocolate Raspberry Mousse
Ingredients
For the Mousse
- 1 4.4 oz 125g white chocolate bar, chopped
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon sugar optional
For the Raspberry Layer
- 2 cups fresh raspberries
- 2 tablespoons sugar
- Juice of 1 lemon
- Garnish:
- Raspberry
- Chocolate shavings
Instructions
- In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly. Let it cool and then strain to remove seeds, if desired.
- Melt the white chocolate in a heatproof bowl set in the microwave for about 60 seconds, stirring occasionally. Once melted let it cool slightly.
- In a separate bowl, whip the heavy cream, vanilla extract, and sugar until stiff peaks form.
- Gently fold in the melted white chocolate into the whipped cream until well combined.
- Spoon a layer of the raspberry sauce into the bottom of each glass.
- Carefully spoon or pipe the white chocolate mousse over the raspberry layer, filling the glasses.
- Repeat the layers if desired or if your glasses are tall.
- Refrigerate the mousses for at least 30 minutes to set.
- Just before serving, garnish with fresh raspberries and white chocolate shavings for a touch of elegance.
