Why You’ll Love This Recipe

This recipe hits the sweet spot between rich and airy: the white chocolate gives decadence while the whipped cream keeps things light. The raspberry sauce adds a bright, tart contrast that balances the sweetness beautifully. It’s quick to pull together, makes a lovely presentation, and is ideal for entertaining or a romantic treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the raspberry sauce:

raspberries
granulated sugar
fresh lemon juice
For the mousse:
white chocolate, chopped
heavy cream, divided
powdered sugar
pure vanilla extract
fresh raspberries
shaved white chocolate (for topping)

Directions

To make the sauce: In a small saucepan, combine the raspberries, sugar and lemon juice. Bring to a simmer over medium‑high heat, mashing the berries with a spoon. Remove from heat and press through a fine‑mesh sieve using the back of a spoon. Collect the sauce in a bowl and refrigerate until cold.
For the mousse: In a microwave‑safe bowl, combine white chocolate and ¼ cup of heavy cream. Microwave in 30‑second intervals, stirring between each, until the chocolate is melted. Let it cool completely.
In a large bowl, beat the remaining heavy cream with a mixer on medium‑high speed until foamy. Add in the powdered sugar and vanilla extract. Continue to beat until soft peaks form. Remove about a cup of the whipped cream mixture and whisk it into the melted chocolate. Then gently fold the remaining whipped cream into the chocolate until combined.
Divide half of the mousse among six small glasses or ramekins. Top each with a tablespoon of the cooled raspberry sauce and a few raspberries. Then spoon or pipe the remaining mousse on top, followed by more sauce and raspberries. Sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes before serving.

Servings and timing

Yields: 6 servings
Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 30 minutes
Total time: 1 hour

Variations

Use dark chocolate instead of white for a more intense flavor and pair with a similar raspberry sauce.
Swap raspberries for strawberries or blackberries in both the sauce and garnish for a seasonal twist.
Add a splash of raspberry liqueur or vanilla liqueur in the mousse for an adult‑friendly version.
Layer some crushed shortbread or cookie crumbs at the bottom of the serving glasses for added texture.
For a dairy‑free version, use a non‑dairy heavy cream alternative and a dairy‑free white chocolate.

Storage/Reheating

Store the assembled mousse cups covered in the refrigerator for up to 2 days. The texture is best when freshly chilled rather than leftover for extended periods. No reheating is needed — serve straight from the fridge. If you make the mousse ahead, keep it chilled until ready to assemble, and add the sauce and raspberries just before serving for best appearance and texture.

FAQs

What kind of white chocolate should I use?

Use a good‑quality white chocolate that melts smoothly and doesn’t separate when combined with the cream. Avoid baking chips that may not melt evenly.

Can I make the raspberry sauce ahead of time?

Yes. You can prepare the sauce a day ahead, refrigerate it in a sealed container, and bring it to room temperature (or slightly chilled) before assembling the dessert.

Can I skip the fresh raspberries in the mousse?

Yes, you can omit them or replace them with another berry or small fruit pieces. The fresh raspberries add bright pops of flavor and texture, but the mousse will still work without them.

Can I freeze the mousse cups?

Freezing is not recommended because the whipped cream and raspberries may separate and become watery when thawed. Stick to refrigerating.

How do I prevent the mousse from deflating?

Fold the whipped cream into the chocolate mixture gently and stop as soon as it is combined. Over‑mixing can cause the mousse to lose its airy texture.

Can I make this for a larger crowd?

Yes. Simply scale up the ingredients proportionally to serve more people, and use larger bowls glasses or serving dishes as needed.

What kind of glasses should I serve this in?

Small glasses, parfait glasses or ramekins work very well. The layered look of mousse, sauce and raspberries makes for an attractive presentation.

Can I add a crunch element to this dessert?

Yes. Layer some crushed cookies, toasted almonds or granola at the bottom of each glass before adding the mousse for added texture.

Is it possible to use frozen raspberries?

Yes. If using frozen raspberries, thaw them and drain off excess liquid before using them for both the sauce and garnish. The flavor will be slightly different but still good.

How far ahead can I assemble the dessert?

You can assemble the mousse cups and chill them up to one day ahead of serving. For best texture and appearance, add the final garnish of raspberries and shaved chocolate just before serving.

Conclusion

This white chocolate raspberry mousse is a refined yet approachable dessert that makes a beautiful finish to any meal. With its velvety mousse and vibrant raspberry sauce, it offers both elegance and comfort. Prepare it ahead of time, chill, then delight your guests (or yourself) with this luscious treat.