Easy Raspberry White Chocolate Mousse

Easy Raspberry White Chocolate Mousse


146 people made this

Use any berries to make this layered white chocolate mousse. It's egg-free and easy. It also doubles as a ganache to ice or fill a cake. if you do that just mix the raspberries in.

Stacey Walery

Serves: 16 

  • 300g raspberries, frozen (thawed) or fresh
  • 2 tablespoons white sugar
  • 2 tablespoons orange liqueur like Cointreau
  • 1 3/4cups (440ml) thickened cream
  • 185g white chocolate, chopped
  • 1 drop red food colouring

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. This should make 1 cup of sauce.
  2. In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food colouring. Transfer to a large bowl.
  3. In a medium bowl, whip remaining cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
  4. Layer into parfait dishes, and serve with the sauce.

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