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