This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

Raspberry white chocolate mousse combines tangy fruit and creamy white chocolate in a chilled dessert that’s simple to make and even better to eat. Bonus: it looks fancy enough for guests but takes less work than it lets on.

Layered yogurt parfait with berry sauce, raspberry, and mint on a plate.
Email this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Here’s Why This Recipe Works

Perfect combo: It’s hard to go wrong with raspberry and white chocolate. The smooth, creamy mousse softens the bold fruit flavor for a dessert that’s all about balance.

Make-ahead friendly: This mousse needs 12 hours to set, which means it’s a dream for prepping ahead of time.

Light but rich: Whipped cream keeps the mousse fluffy, while gelatin gives it just enough structure to hold its shape.

Easy presentation: Served in glasses with those pretty layers and a little garnish, it’s dessert goals with minimal stress.

Glass jars of yogurt with red berry sauce, topped and tray-arranged.

Recipe Tips

Use good white chocolate: The better the chocolate, the better the mousse. Callebaut, Ghirardelli, or Schogetten are solid picks.

Gelatin technique matters: Let it bloom in cold water first, then melt gently until syrupy, not boiling hot.

Chill your tools: Cold bowl + cold cream = faster whipping and better volume.

Fold gently: Add the white chocolate to the whipped cream in thirds to keep that fluffy texture.

Layer: Use a pastry bag to neatly pipe the mousse for clean layers (and extra style points).

If you’ve got more white chocolate to use up, try it in this white chocolate cake

Want something with the same flavor combo but more grab-and-go? These strawberry white chocolate muffins are a favorite.

A spoon in a dish of raspberry white chocolate moussse.
Spoonful of white chocolate mousse with raspberry puree.

White Chocolate Raspberry Mousse

This Raspberry White Chocolate Mousse is the kind of dessert that turns any dinner into an event. It’s got just enough drama to impress but is surprisingly low-effort to make. Fluffy mousse, vibrant raspberry, and zero stress.

Pin this now to find it later!

Pin It
Layered dessert jar with raspberry, mint, coffee cup and spoon nearby.
Prep Time: 30 minutes
Cook Time: 15 minutes
Additional Time: 12 hours
Total Time: 12 hours 45 minutes
4.84 from 12 votes

Raspberry White Chocolate Mousse

By Pat Nyswonger
This Raspberry White Chocolate Mouse is light as a cloud with sweet, tangy raspberry puree layers. This is the ultimate easy and make-in-advance dessert.

If you make this recipe, please leave a star rating and comment.

Servings: 6 servings
Save Pin Comment Print
Email me this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

For the Raspberry Purée:

  • 10 ounce frozen raspberries, thawed, 280 grams
  • ½ cup granulated sugar, 100 grams
  • ¼ cup fresh lemon juice, freshly squeezed, 60 grams
  • 1 tablespoon cornstarch, 8 grams
  • 3 tablespoons water, cold, 45 grams

For the White Chocolate Mousse:

  • ¼ cup water, cold, 60 grams
  • 1 envelope unflavored gelatin powder, 2½ teaspoons; 7 grams
  • 8 ounces white chocolate, finely chopped, 225 grams
  • ½ cup whole milk, 120 grams
  • 2 cups heavy cream, 480 grams
  • ¼ cup granulated sugar, 50 grams
  • 1 teaspoon vanilla extract
  • Fresh raspberries, for garnish

Instructions 

For the Raspberry Puree:

  • Add the raspberries, sugar and lemon juice to a small saucepan set over medium heat.  Stir to break up the berries and bring to a low boil, stirring occasionally for about 5 minutes.  
  • Remove the mixture from the heat and pour through a fine-mesh strainer set over a bowl.  With the back of a tablespoon, press the raspberries and juices through the strainer, scraping the underside of the strainer occasionally. Discard the remaining seeds.  
  • Pour the puree back into the saucepan and set over medium-high heat and bring to a boil. In a small dish stir the cornstarch and water together and whisk briskly into the sauce.  Cook until the puree thickens, about 1 minute.
  • Transfer the purée to a bowl and set aside to cool to room temperature.

For the White Chocolate Mousse:

  • Add the cold water to a small microwavable dish and sprinkle the gelatin evenly over the water and let sit for 5 minutes.  
  • Set the softened gelatin in the microwave and zap in 10 seconds until syrupy. Stir between intervals. Set aside while preparing the chocolate.
  • Place the chopped white chocolate into a small dish.
  • Add the milk to a small saucepan set over medium heat and bring to a simmer, (bubbles forming around the inside edge of the pan.)
  • Pour ½ of the hot milk over the white chocolate, and stir vigorously with a flexible spatula. Stir in the gelatin. (If the gelatin became firm while it sat then give it a quick zap in the microwave to liquefy it again before adding it to the chocolate mixture).
  • Stir the second ½ of the milk into the chocolate and stir until the chocolate is completely melted and the mixture is smooth.
  • Set aside to cool slightly while whipping the cream.  
  • Add the whipping cream, sugar, and vanilla extract to a large chilled bowl and whip to the stiff peak stage. Gently, fold the cooled white chocolate into the whipped cream, ⅓ at a time until fully incorporated.

To Assemble:

  • Pipe or spoon a layer of mousse into each of 6 small dessert or wine glasses.  Spoon a layer of raspberry puree on top and repeat the layers finishing with mousse on top.  
  • Set the desserts on a tray, drape a sheet of plastic wrap over them and place in the refrigerator for 12 hours.
  • Remove the mousse from the refrigerator 30 minutes before ready to serve. Garnish each serving with fresh raspberries and sprigs of mint.  

Notes

Make the raspberry purée ahead: It keeps well in the fridge for several days, so you can knock that out early.
Plan ahead for the mousse: It needs at least 12 hours to set and can be made 1 to 2 days in advance.
Why we added gelatin: White chocolate is the softest of chocolates. A little gelatin keeps the mousse from slumping.
Use quality white chocolate: Callebaut, Ghirardelli, or Schogetten all melt smoothly and taste better than the cheap stuff.
Start with cold tools: Chill the mixing bowl and whisk before whipping high-fat cream (36–40%) for better volume.
Keep the chocolate barely above room temp: The white chocolate mixture should be just fluid enough to fold in smoothly; not hot, not cold. If it firms up, gently rewarm it over a bowl of hot water until it’s pourable but still cool to the touch.
Fold in thirds: Add the chocolate to the whipped cream in ⅓ portions to keep it fluffy.
Pipe it for clean layers: Use a pastry bag to layer the mousse into glasses neatly (and for bonus presentation points).
Take the chill off before serving: Let the mousse sit at room temp for 30 minutes before serving for the best texture.

Nutrition

Serving: 1 serving, Calories: 620kcal, Carbohydrates: 58g, Protein: 7g, Fat: 42g, Saturated Fat: 26g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 100mg, Sodium: 67mg, Potassium: 298mg, Fiber: 3g, Sugar: 53g, Vitamin A: 1.227IU, Vitamin C: 17mg, Calcium: 167mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

Storing Leftovers

Refrigerate: Keep leftover mousse in the fridge, covered with plastic wrap. It will stay fresh for up to 3 days.

Freezing is not recommended. Gelatin and whipped cream get grumpy when frozen, and the texture won’t be the same.

Layered dessert jar with raspberry, mint, coffee cup and spoon nearby.

More Creamy Mousse Desserts

Chocolate Amaretto-Espresso Mousse CakeChocolate Amaretto-Espresso Mousse CakeChocolate Amaretto MousseChocolate Amaretto MousseA spoon with a scoop of pumpkin mousse.Pumpkin MousseClose-up of partially frosted layer cake with white cream filling.White Chocolate Mousse Cake Filling

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

You May Also Like

4.84 from 12 votes (10 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




26 Comments

  1. Cat says:

    Pat… when do we add the vanilla? That step is not in the directions. Also, you say you can make the moose a day or two ahead. Can we actually assemble the dessert a couple days before? Or just the mousse part. Thanks!

    Reply
    1. Dahn Boquist says:

      Absolutely! You can make and assemble the entire dessert a day or two in advance. Just keep it covered in the fridge until you’re ready to serve.

      Reply
      1. Cat says:

        Thank you! I’m making these today. They look absolutely scrumptious, or as my son would say when I send a recipe to him to peruse..sklorf!🤣

        Reply
        1. Dahn Boquist says:

          Haha, I love that—sklorf might just be my new favorite word! I hope you and your son enjoy them.

          Reply
  2. Cat says:

    Pat… when do we add the vanilla? That step is not in the directions. Thanks!

    Reply
    1. Dahn Boquist says:

      Thanks for catching that, I updated the instructions. The vanilla gets added when you make the whipped cream.

      Reply
      1. Cat says:

        Thanks, Pat! I actually reposted my comment with an additional question. Sorry to be redundant on the vanilla question!

        Reply
        1. Dahn Boquist says:

          No worries at all! I’m glad you followed up with the extra question.

          Reply
  3. Shane says:

    5 stars
    hey there, your recipe looks fantastic. I have a question… can I let this mousse set in one big bowl, and the following day scoop it into a piping bag and pipe it into serving dishes? (this is the only way I’d be able to do it for an upcoming function)

    Reply
    1. Dahn Boquist says:

      You can make this a couple of days in advance but I don’t know how it will pipe, we haven’t tested that.

      Reply
  4. Peggy says:

    5 stars
    This dessert was a big hit at a family gathering. We piped it into individual 3 oz dessert glasses and topped with white chocolate chips. Everyone thought it was purchased from a bakery. I used mixed berries because that’s all I could find in the store. I did use an emulsifier before putting the berries through the sieve to break down the berry skin, etc. Will definitely make this again!

    Reply
    1. Dahn Boquist says:

      I’m thrilled to hear that the dessert was such a hit at your family! It’s wonderful to hear that everyone thought it came from a bakery – what a compliment!

      Reply
  5. Mia says:

    Can I leave out the sugar (in the mousse) since the white chocolate is already sufficiently sweet??

    Reply
    1. Dahn Boquist says:

      I’m sure you can, however, I have not tried it myself. The sugar helps to slightly stabilize the whipped cream so the consistency may change slightly if you omit the sugar in the mousse. You an probably cut back to 1 to 2 tablespoons in the whipped cream without changing the results.

      Reply
    2. Cat says:

      Since I’m buying fresh raspberries to put on top, can I just use those instead of the frozen raspberries in the recipe?

      Reply
      1. Dahn Boquist says:

        Yes, fresh raspberries will work just fine. Thanks for the question.

        Reply
  6. Clayton says:

    Hello! Thank you so much for this recipe!! I have a question if i may…
    To make it a pumpkin white chocolate mousse, do you think adding 1/4 cup of pumpkin puree and some spices before adding the whipped cream would work? Maybe give it a blitz with an immersion blender? Im having a hard time finding a suitable recipe and yours is my favorite. Thanks so much in advance if you see this 🙂

    Reply
    1. Dahn Boquist says:

      That should work, but I haven’t tried it so I don’t know for sure. We do have a pumpkin mousse here if you want to give that a try with some white chocolate.

      Reply
  7. DianG says:

    Can you please add a metric button -converting US to metric is really tedious. Looks like a great recipe but when it’s not metric I scroll on by!

    Reply
    1. Dahn Boquist says:

      We don’t have a conversion button yet but hope to have one soon.

      Reply
  8. Emma Howard says:

    It would be very helpful to know how many cups/ounces this recipe makes or what size the dessert cups in the photos are.

    Reply
    1. Pat Nyswonger says:

      Hello, Emma…Thank you for your question. This recipe will make 6, 8-oz. servings. I used these jelly jars in the photos.

      Reply
  9. angiesrecipes says:

    This is so TEMPTING with the combo of white chocolate and berries! My husband happens to be a huge fan of both…this is a perfect dessert for him.
    Angie
    http://angiesrecipes.blogspot.com

    Reply
    1. Pat Nyswonger says:

      Thanks for your comments, Angie! This will be a great dessert for Valentine’s Day 🙂

      Reply
  10. John / Kitchen Riffs says:

    Such a pretty dessert! Looks almost too pretty to eat. Almost. 🙂 Neat recipe, terrific tips — thanks.

    Reply
    1. Pat Nyswonger says:

      Hi, John! This is a rich, decadent dessert…a small dish is enough! Thanks for the kudos and Happy Valentine’s Day to you and Mrs. KR ♥️

      Reply