Raspberry White Chocolate Mousse
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.
Servings: 6 servings
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
