White chocolate raspberry mousse

White chocolate raspberry mousse


8 people made this

About this recipe: A delicious simple dessert that will impress! White chocolate mousse layered with raspberry sauce looks lovely in clear serving glasses.

Furbster Devon, England, UK

Serves: 4 

  • 150g good quality white chocolate
  • 4 egg whites
  • 70g caster sugar
  • 120g raspberries
  • 160ml whipping cream
  • 1 pinch caster sugar

Prep:20min  ›  Extra time:30min chilling  ›  Ready in:50min 

  1. Place raspberries in a sauce pan on a medium heat, add a pinch of sugar and reduce the raspberries to sauce. Pour the sauce through a sieve to remove all the pips; set aside to cool.
  2. Place the white chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Use a metal spoon to stir for 3 to 4 minutes or until the chocolate melts. Remove from heat.
  3. Use an electric beater to beat the egg whites in a medium, clean, dry bowl until firm peaks form. Add half the 70g caster sugar and beat until the sugar dissolves, then add the remaining sugar and beat until glossy. Add the cream and beat until the mixture thickens. Then finally add the melted white chocolate and use a metal spoon to fold until just combined.
  4. In your serving dishes make layers of the raspberry sauce and the white chocolate mousse, repeat until serving glass is full. Top with raspberries. Place in the freezer for 15 minutes to set, then remove from freezer and serve immediately.

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