Fourth of July

White Chocolate Mousse with Raspberries

by:
February 21, 2011
Photo by Julia Gartland
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

Watch This Recipe
White Chocolate Mousse with Raspberries
  • Serves 4
Ingredients
  • For the mousse:
  • 8 ounces chopped white chocolate or white chocolate chips
  • 2 cups heavy whipping cream
  • 1 tablespoon sugar
  • For the raspberry purée:
  • 2 cups fresh or frozen raspberries
  • 1 tablespoon honey
  • 1 tablespoon framboise liqueur
  • 1 teaspoon lemon juice
  • Fresh mint, for garnish (optional)
In This Recipe
Directions
  1. Chill the mixer bowl and whisk attachment.
  2. 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.)
  3. 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.
  4. Purée or mash berries with the honey, lemon juice, and liqueur.
  5. 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.
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