Raspberry White Chocolate Mousse
A silky Raspberry White Chocolate Mousse with bright berry flavor and creamy white chocolate layers, perfect for an elegant make-ahead dessert.
Equipment
- Saucepan
- Fine mesh sieve
- Mixing bowls
- Electric mixer
- Serving glasses
Ingredients
- 225 g white chocolate finely chopped
- 450 ml heavy cream divided
- 250 g fresh raspberries plus extra for topping
- 2 tbsp powdered sugar optional, if berries are tart
- 1 tsp vanilla extract
- 1 pinch salt
- 2 tbsp white chocolate curls for garnish
Instructions
- Cook the raspberries in a saucepan over low heat until juicy, then strain the mixture and let the raspberry puree cool.
- Melt the white chocolate with 1/4 cup of the cream, using low heat or short microwave bursts, then cool slightly.
- Whip the remaining cream with vanilla, salt, and powdered sugar until soft peaks form.
- Fold part of the whipped cream into the chocolate, then gently fold in the rest until the mousse looks light and airy.
- Layer the mousse with a little raspberry puree in serving glasses, chill until set, and finish with fresh berries and white chocolate curls.
Notes
- Cool the chocolate before folding in the cream to keep the mousse smooth.
- Use soft peaks for the best airy texture.
- Chill for at least 2 hours before serving.
- Store covered in the refrigerator for up to 2 days.