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!
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!
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:
Prepare the raspberry purée:
The raspberry puree can be made a day or two in advance and refrigerated.
- Combine the raspberries, sugar, and lemon juice in a saucepan. Bring to a gentle boil and cook for about 5 minutes.
- Pour the mixture through a fine-mesh strainer set over a bowl. Discard the remaining seeds.
- 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.
- 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:
- 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.
- Heat the milk in a saucepan, then pour 1/2 of it over the chopped white chocolate and stir it vigorously.
- 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.
- 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.
- 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.
- Set the desserts on a tray, drape a sheet of plastic wrap over them and place in the refrigerator for 12 hours.
This mousse is also delicious as a filling for our white chocolate cupcakes.
More Chilled or Frozen Desserts
- Pumpkin Mousse
- Chocolate Wafer Ice Box Cake
- Vanilla Panna Cotta with Strawberry Sauce
- No Bake Chocolate Bailey’s Cheesecake
- 31 Cool Summer Dessert Ideas
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.
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.
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Raspberry White Chocolate Mousse
Ingredients
For the Raspberry Purée:
- 1 (10 ounce) package frozen unsweetened raspberries thawed
- ½ cup 50 grams sugar
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon cornstarch
- 3 tablespoons cold water
For the White Chocolate Mousse:
- ¼ cup cold water
- 1 envelope unflavored powdered gelatin (2-½ teaspoons; 7 grams)
- 8 ounces white chocolate finely chopped
- ½ cup whole milk
- 2 cups heavy cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- Fresh raspberries and mint sprigs 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 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).
- Stir the second 1/2 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 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:
- 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
- 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.
Peggy
Sunday 7th of April 2024
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!
Dahn Boquist
Sunday 7th of April 2024
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!