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White chocolate raspberry mousse

White Chocolate Raspberry Mousse in Glasses

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert
Servings 4

Equipment

  • Microwave

Ingredients
  

For the mousse:

  • 1 4.4 oz (125 g) white chocolate bar, chopped
  • 2 cups heavy cream
  • 1 tbsp sugar (optional)
  • 1 tsp vanilla extract

Raspberry layer:

  • 2 cups fresh raspberries
  • juice of 1 lemon
  • 2 tbsp sugar

Garnish:

  • chocolate shavings
  • raspberries

Instructions
 

Raspberry Layer

  • In a saucepan, mix together the raspberries, sugar, and lemon juice. Heat over medium heat until the raspberries soften and the mixture thickens a bit.
  • Allow the mixture to cool, then strain it to remove the seeds if you prefer.

White Chocolate Mousse

  • Place the white chocolate in a heatproof bowl and melt it in the microwave for about 60 seconds, stirring every so often. Allow it to cool slightly afterward.
  • In another bowl, beat the heavy cream, vanilla extract, and sugar until stiff peaks form.
  • Carefully fold the melted white chocolate into the whipped cream until fully incorporated.

Assemble

  • Add a layer of raspberry sauce to the bottom of each glass using a spoon.
  • Gently spoon or pipe the white chocolate mousse over the raspberry layer, filling each glass.
  • If using tall glasses or if desired, repeat the layers.

Chill and Garnish

  • Chill the mousses in the refrigerator for at least 30 minutes to allow them to set.
  • Before serving, top with fresh raspberries and white chocolate shavings for a polished touch.
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