Raspberry White Chocolate Mousse
This dreamy two-layer mousse combines a tangy raspberry layer with a sweet white chocolate cream for a dessert that is as beautiful as it is delicious. It is light airy and requires no cooking at all.
A stunning two-layer mousse with tangy raspberry and creamy white chocolate that comes together in 20 minutes.
Nutrition per serving
Ingredients
raspberry layer
mousse
garnish
Instructions
Make the raspberry layer
Blend 2 cups of fresh raspberries with half the powdered sugar in a blender until smooth. Pass through a fine mesh sieve to remove the seeds and refrigerate the puree until needed.
Whip the white chocolate cream
In a chilled bowl whip cold heavy cream, remaining powdered sugar, and vanilla extract using an electric mixer until soft peaks form. Gently drizzle in the cooled melted white chocolate while continuing to whip until stiff peaks form.
Layer the mousse
Spoon 2 tablespoons of raspberry puree into the bottom of each serving glass. Carefully spoon or pipe the white chocolate mousse on top to create a distinct two-layer effect.
Chill and garnish
Refrigerate the layered mousse cups for 2 hours until set. Just before serving top each cup with fresh raspberries and an optional drizzle of raspberry puree for a beautiful presentation.
Substitutions
Common mistakes
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