Description
This White Chocolate Raspberry Mousse is a light, airy, and elegant dessert featuring layers of sweet white chocolate mousse and tart raspberry puree. Perfect for special occasions or a romantic treat.
Ingredients
- 6 oz fresh raspberries
- 2 tablespoons granulated sugar (for raspberry puree)
- 6 oz white chocolate, finely chopped
- 1 cup heavy cream (divided)
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (for whipped cream)
Instructions
- In a small saucepan over medium heat, combine raspberries and 2 tablespoons of sugar. Cook until the berries break down and the mixture thickens, about 5–7 minutes.
- Strain the raspberry mixture through a fine-mesh sieve to remove seeds. Set the puree aside to cool completely.
- Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup of the heavy cream until just simmering. Pour the hot cream over the white chocolate and let sit for a minute, then stir until smooth. Let the mixture cool to room temperature.
- In a large bowl, beat the remaining 1/2 cup heavy cream with 2 tablespoons sugar and vanilla extract until stiff peaks form.
- Fold the cooled white chocolate mixture into the whipped cream gently until fully combined.
- Layer the mousse and raspberry puree into serving glasses, starting with mousse, then puree, and repeating as desired.
- Chill for at least 1 hour before serving. Garnish with fresh raspberries if desired.
Notes
- Make sure the raspberry puree and white chocolate mixture are completely cool before folding into whipped cream to avoid deflating the mousse.
- Use high-quality white chocolate for best results.
- You can make the mousse a day in advance and store it in the fridge.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 380
- Sugar: 28g
- Sodium: 40mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
