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Author Notes: This is so easy! And so decadent. So fast to make, too. It is impressive to look at no matter how you dish it up.
Sometimes I fold plain raspberries into the mousse, sometimes I purée them and drizzle it over the top, or sometimes layer the mousse, alternating with whole and puréed raspberries.
I grow my own raspberries and freeze them in pint size bags—they last until spring for me.
I have also used the mousse as filling between layers of golden yellow and fudge cake layers. —kristy49
For the mousse:
ounces chopped white chocolate or white chocolate chips
cups heavy whipping cream
For the raspberry purée:
cups fresh or frozen raspberries
tablespoon framboise liqueur
teaspoon lemon juice
Fresh mint, for garnish (optional)
- Chill the mixer bowl and whisk attachment.
- Melt white chocolate in a medium heatproof bowl in the microwave on low power setting in 30-second intervals, stirring in between, until the chocolate is smooth and completely melted. Set aside. (Alternatively, use a double boiler.)
- Place heavy cream and sugar in the chilled bowl and whisk on high-speed until stiff peaks form. By hand, fold in 1/4 of the whipped cream into the melted white chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
- Purée or mash berries with the honey, lemon juice, and liqueur.
- Layer berries between layers of mousse; fold lightly into mousse for a marbled effect; or drizzle berries over top in pretty glass cups or dishes. They all look and taste terrific. A fresh mint leaf makes this really pop.