Skip to Content

Home » Desserts » Raspberry White Chocolate Mousse

Raspberry White Chocolate Mousse

This post may contain affiliate links. Please read our disclosure policy.

Oh, the sweet life of desserts! Individual dessert servings are guaranteed to make any guest feel “special” and these little jars of Raspberry White Chocolate Mousse will do just that! A sweet, tangy raspberry purée layered with a creamy, airy white chocolate mousse. What a flavor combination!

If you like this recipe you are guaranteed to love our Chocolate Amaretto Mousse!

close up view of raspberry white chocolate mousse


Light as a cloud white chocolate mousse laced with raspberry puree is the ultimate finish to a special dinner. This is an easy dessert that you can make in advance so you can focus on your dinner plans.

Here’s Why you Will Love This Raspberry White Chocolate Mousse:

  • It is a sweet, tart and creamy concoction and insanely delicious.
  • Raspberries and white chocolate is a flavor-match made in heaven.
  • Individual servings makes this an extra-special dessert.
  • It is a make-in-advance dessert.
  • This is the perfect finish for an elegant dinner!  
Overhead photo of six individual dessert servings

Ingredients Needed for this Raspberry White Chocolate Mousse:

  • Frozen/thawed unsweetened raspberries
  • Sugar
  • Lemon juice
  • Cornstarch
  • Water
  • Gelatin powder
  • White chocolate
  • Whole milk
  • Heavy cream
  • Vanilla
  • Fresh raspberries or strawberries and mint sprigs for garnish.

How to Make this Raspberry White Chocolate Mousse:

Making this elegant dessert may seem difficult but it is actually quite simple. We are listing the basic instructions below to give you an idea of the process.  If you scroll down the page to the recipe card you will find the full, detailed recipe with additional tips in the note section:

Overhead view of a saucepan of raspberry purée

Prepare the raspberry purée:

The raspberry puree can be made a day or two in advance and refrigerated.

  1. Combine the raspberries, sugar, and lemon juice in a saucepan.  Bring to a gentle boil and cook for about 5 minutes.  
  2. Pour the mixture through a fine-mesh strainer set over a bowl.  Discard the remaining seeds.
  3. Return the purée to the saucepan set over medium-high heat.  In a small dish whisk the cornstarch and 3 tablespoons of water together; then whisk into the hot purée and cook for a minute or so until the sauce thickens.  
  4. Set the bowl of puree aside to cool to room temperature.

Tips for success with the fruit puree

  • Set the strainer over a bowl to collect the puree. Press the berries with the back of a spoon to get them through the strainer.
  • Remember to occasionally scrape the accumulated purée from the underside of the strainer. You want to get every last drop.
  • Before adding the cornstarch to the puree you need to mix it with the cold water until it is smooth.

To Make and Assemble the White Chocolate Mousse:

Overhead view of a serving of raspberry white chocolate mousse with a spoon
  1. Add the cold water to a small 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 intervals until syrupy.  Set aside while preparing the chocolate.
  2. Heat the milk in a saucepan then and pour 1/2 of it over the chopped white chocolate and stir it vigorously.
  3. Slowly stir the other half of the milk into the chocolate and stir vigorously until it has a smooth consistency. Stir in the gelatin (make sure the gelatin is still in liquid form before stirring it into the chocolate). Set aside to cool slightly while whipping the cream. 
  4. Add the whipping cream and the sugar to a large chilled bowl and whip to the stiff peak stage. Gently, fold the cooled white chocolate into the whipped cream, 1/3 at a time. 
  5. Pipe or spoon a layer of mousse into 6 small dessert or wine glasses.  Spoon a layer of raspberry puree on top and repeat the layers finishing with mousse on top.  
  6. Set the desserts on a tray, drape a sheet of plastic wrap over them and place in the refrigerator for 12 hours. 
A close up view of a spoonful of raspberry white chocolate mousse

Tips for a successful mousse

  • The dried gelatin needs to ‘bloom’ or hydrate before you heat it. Sprinkle the gelatin over the liquid and let it sit until it absorbs all the water.
  • Once the gelatin is hydrated, zap it in the microwave to dissolve it. Use 10-second intervals and stir between intervals. Don’t overheat the gelatin or it will lose its potency.
  • If the dissolved gelatin sits for too long before you add it to the melted chocolate then it will firm up. If that happens just zap it quickly in the microwave until it becomes syrupy again.
  • When you whip the cream, make sure the cream, the mixing bowl, and the beaters are chilled.

Serve this delightful dessert with a garnish of fresh raspberries and a stem of fresh mint.

Overhead view of a serving of raspberry white chocolate mousse, coffee and napkin in the background

Frequently Asked Questions:

Why is my white mousse grainy?

To prevent dry or grainy mousse, stir the hot milk into the chocolate in 2 to 3 portions. Add part of the milk and stir vigorously until the chocolate is almost melted or completely melted. Add the rest of the hot milk slowly and stir vigorously.

How long does it take for mousse to ‘set’ ?

This mousse should set for 12 hours in the refrigerator. It will taste best if it is served at room temperature.  Remove the mousse 30 minutes before serving.

How long will mousse keep in the refrigerator?

Covered with plastic wrap, mousse will keep in the refrigerator for up to four (4) days.

Helpful Tools

Some of the following links are affiliates. If you click on these links and purchase something, we may receive a small commission. You don’t pay any extra but it will help us keep the lights on. 

SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:

  • Vanilla Panna Cotta with Strawberry Sauce: This Italian concoction is the ultimate classy dessert! This luxurious vanilla panna cotta with strawberry sauce is made with sweetened cream and vanilla. Powdered gelatin sets the mixture giving it a smooth, creamy sensation.
  • No-Bake Chocolate Covered Strawberry Cheesecake: A sweet strawberry puree gives this cheesecake a bright pink color. More of the strawberry puree gets swirled into the cheesecake and leaves beautiful red ribbons and a delicious strawberry flavor. When the cheesecake is firm, a rich chocolate ganache covers it like a blanket. This is a delicious spin on a chocolate-covered strawberry.
  • Triple Chocolate Brownie Cheesecake: A triple chocolate cheesecake with a decadent fudgy brownie bottom, creamy dark chocolate center and rich chocolate ganache on top.

CONNECT WITH SAVOR THE BEST!

Be sure to follow us on our social media accounts

Facebook * Instagram *  Pinterest * Twitter * Youtube

Did you make this recipe? We would love to hear from you. Drop us a comment below. 

close up view of raspberry white chocolate mousse

Raspberry White Chocolate Mousse

Yield: 6 Servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Additional Time: 12 hours
Total Time: 12 hours 45 minutes

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.

Ingredients

For the Raspberry Purée:

  • 1 pkg. (10 oz) frozen unsweetened raspberries, thawed
  • 1/2 cup (50 grams) sugar
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water

For the White Chocolate Mousse:

  • 1/4 cup cold water
  • 1 envelope, 7 grams, unflavored powdered gelatin
  • 8 ounces white chocolate, finely chopped
  • 1/2 cup whole milk
  • 2 cups heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • Fresh raspberries and mint sprigs for garnish

Instructions

For the Raspberry Puree:

  1. 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.  
  2. 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.  
  3. 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.
  4. Transfer the purée to a bowl and set aside to cool to room temperature.

For the White Chocolate Mousse:

  1. Add the cold water to a small microwavable dish and sprinkle the gelatin evenly over the water and let sit for 5 minutes.  
  2. Set the softened gelatin in the microwave and zap in 10 seconds until syrupy. Stir between intervals. Set aside while preparing the chocolate.
  3. Place the chopped white chocolate into a small dish.
  4. 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.)
  5. Pour 1/2 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).
  6. Stir the second 1/2 of the milk into the chocolate and stir until the chocolate is completely melted and the mixture is smooth.
  7. Set aside to cool slightly while whipping the cream.  
  8. Add the whipping cream and the sugar to a large chilled bowl and whip to the stiff peak stage. Gently, fold the cooled white chocolate into the whipped cream, 1/3 at a time until fully incorporated.

To Assemble:

  1. 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.  
  2. Set the desserts on a tray, drape a sheet of plastic wrap over them and place in the refrigerator for 12 hours. 
  3. Remove the mousse from the refrigerator 30 minutes before ready to serve. Garnish each serving with fresh raspberries and sprigs of mint.  

Notes

  • The raspberry purée can be made several days in advance and refrigerated 
  • The mousse can be made 1 to 2 days in advance. It should set at least 12 hours before serving.
  • White chocolate is the softest of chocolates, a bit of gelatin adds stability to the mousse.
  • Use a good quality white chocolate such as Callebaut, Ghirardelli or Schogetten 
  • Use a high-fat cream of 36-40% and chill the bowl and whisk before whipping.
  • To prevent the mousse from being grainy, the white chocolate mixture should be slightly warm when folding into the whipped cream.  If necessary, reheat over a bowl of hot water.
  • Be sure to fold the white chocolate into the whipped cream at 1/3 portions.
  • Use a pastry bag to pipe the mousse layers into the serving glasses.
  •  Remove the mousse from the refrigerator 30 minutes before serving.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 529Total Fat: 41gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 100mgSodium: 67mgCarbohydrates: 36gFiber: 0gSugar: 34gProtein: 5g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

Click here to follow us on Instagram!

Please leave a comment on the blog or share a photo on Instagram

Broiled lobster tail on a serving plate.
Broiled Lobster Tails
← Read Last Post
close up photo of a serving of roasted pear with mascarpone cream
Roasted Pears with Mascarpone Cream
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

angiesrecipes

Wednesday 10th of February 2021

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

Pat Nyswonger

Wednesday 10th of February 2021

Thanks for your comments, Angie! This will be a great dessert for Valentine's Day :)

John / Kitchen Riffs

Wednesday 10th of February 2021

Such a pretty dessert! Looks almost too pretty to eat. Almost. :-) Neat recipe, terrific tips -- thanks.

Pat Nyswonger

Wednesday 10th of February 2021

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 ♥️

This site uses Akismet to reduce spam. Learn how your comment data is processed.