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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.
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.
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.
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.
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Raspberry White Chocolate Mousse
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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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like 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.
Hello, can I use it for a cake filling? Will it hold three layer cake?
Yes! This mousse works as a cake filling since the gelatin helps it hold up, even in a three-layer cake. Just make sure to use it while it’s still soft and spreadable. If it sets too long in the fridge first, it’ll be too firm to spread. I also recommend piping a buttercream dam around each layer and chilling the cake for several hours (or overnight) so the gelatin can firm up inside the cake.