White Chocolate Mousse with Raspberry

Name: White Chocolate Mousse with Raspberry
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 200g white chocolate, chopped; 300ml heavy cream; 2 tablespoons sugar; 1 teaspoon vanilla extract; 3 large egg whites; Pinch of salt; 200g fresh raspberries; 2 tablespoons sugar; 1 tablespoon lemon juice

Highlighted under: Sweet Inspiration

I absolutely love making White Chocolate Mousse with Raspberry as it combines the richness of white chocolate with the tartness of fresh raspberries. The smooth, airy texture of the mousse is a delightful treat that never fails to impress my guests. I usually whip this up as a special dessert for celebrations, especially during the summer when berries are at their freshest. It's incredibly easy to prepare, and yet it feels so elegant and sophisticated on the plate. Trust me, this dessert is sure to become a favorite in your home!

Created by

Isadora Pembroke

Last updated on 2026-01-08T16:17:36.662Z

Making this White Chocolate Mousse was a delightful experience for me. I remember the first time I paired it with fresh raspberries; the combination of flavors truly blew my mind. I learned that gently folding the whipped cream into the melted chocolate gives it that airy texture that is so addictive. It’s essential to use high-quality white chocolate for the best flavor, which makes all the difference in this dessert.

While crafting this mousse, I discovered that letting it chill for at least an hour allows the flavors to meld beautifully. It’s even better the next day, which makes it a fantastic make-ahead dessert. I often prepare it in individual cups for a more elegant presentation, topped with a sprinkle of cocoa or more raspberries for that extra visual appeal.

You Will Love This Recipe Because
Irresistible creamy texture with a hint of raspberry tartness
Quick and easy to prepare, perfect for any occasion
Elegant enough to impress your guests

Perfecting the Mousse Texture

Achieving the perfect mousse texture relies heavily on the technique used to fold the ingredients together. It's crucial to gently fold the whipped cream into the melted white chocolate, allowing for an airy mix without deflating the cream. Use a spatula to cut through the center of the mixture, then turn it over while turning the bowl. This method preserves the lightness of the mousse, creating a luscious mouthfeel that contrasts beautifully with the tart raspberry sauce.

Additionally, ensuring that your components are at the right temperatures can impact the final texture. The white chocolate should be slightly warm but not hot when you fold in the cream; otherwise, the cream may melt, leading to a denser mousse. A quick tip: If you're in a hurry, you can place the melted chocolate in a cold bowl for a few minutes to reach the perfect temperature before mixing.

Making the Raspberry Sauce

The raspberry sauce not only enhances the flavor of the mousse but also adds a gorgeous vibrant color. Cooking the raspberries over medium heat helps break down the fruit and release its juices, resulting in a beautifully tangy sauce. Stirring gently while cooking prevents the fruit from sticking to the bottom of the pan, which can lead to burning. Once the raspberries have softened, straining the mixture through a fine mesh sieve creates a smooth sauce, ideal for drizzling over the mousse.

If fresh raspberries are not in season, you can easily substitute them with frozen raspberries. Just be sure to let them thaw and drain any excess liquid before proceeding with the sauce to avoid a watery consistency. Adding a touch of lemon juice enhances the overall flavor profile, so don’t skip this step!

Ingredients

For the Mousse

200g white chocolate, chopped
300ml heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
3 large egg whites
Pinch of salt

For the Raspberry Sauce

200g fresh raspberries
2 tablespoons sugar
1 tablespoon lemon juice

Instructions

Steps

Melt the White Chocolate

In a heatproof bowl, melt the white chocolate over a pot of simmering water. Stir until smooth, then remove from heat and let it cool slightly.

Whip the Cream

In a separate bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form. Be careful not to overwhip.

Make the Meringue

In another bowl, beat the egg whites with a pinch of salt until they form stiff peaks.

Fold Ingredients Together

Gently fold the whipped cream into the melted chocolate until just combined. Then fold in the meringue carefully to maintain the light texture.

Chill the Mousse

Spoon the mousse into serving glasses and chill in the refrigerator for at least 1 hour.

Prepare the Raspberry Sauce

In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down, then strain for a smoother sauce.

Serve

Top the chilled mousse with raspberry sauce and additional fresh raspberries before serving.

Pro Tips

Ensure that all bowls and utensils are clean and dry when preparing the meringue, as any fat can prevent the egg whites from whipping properly.

Serving Suggestions

When serving the white chocolate mousse, consider using clear glassware to showcase the delightful layers of mousse and raspberry sauce. For a festive touch, garnishing each serving with fresh raspberries and a sprig of mint can elevate the presentation. I love to sprinkle a few chocolate shavings on top for that extra luxurious feel.

This dessert can pair beautifully with a light dessert wine or a fresh herbal tea, complementing the richness of the mousse and the tartness of the sauce. For gatherings, consider preparing individual servings and presenting them on a decorative tray for an elegant touch.

Make-Ahead and Storage Tips

One of the best aspects of this white chocolate mousse is that it can be made a day in advance. Simply prepare the mousse and store it in the refrigerator, covered with plastic wrap to avoid absorbing any odors. The flavors will actually deepen overnight, making each bite even more delicious.

If you have leftovers, they can be stored in the refrigerator for up to three days. However, avoid freezing the mousse, as the texture can suffer once thawed. If you plan to make this ahead for an event, just prepare the raspberry sauce the same day you plan to serve it for the freshest taste.

Questions About Recipes

→ Can I use frozen raspberries for the sauce?

Yes, you can use frozen raspberries, just thaw and drain them before cooking.

→ How long can I store the mousse?

The mousse can be stored in the refrigerator for up to 2 days.

→ Can I make this mousse dairy-free?

You can substitute the white chocolate with a dairy-free version and use coconut cream instead of heavy cream.

→ What can I use instead of egg whites?

You can use aquafaba (chickpea water) as a vegan substitute for egg whites, whipping it until it forms stiff peaks.