Easy Raspberry White Chocolate Mousse

    25 minutes

    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.

    153 people made this

    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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    Reviews in English (124)


    I made this for a dinner party the other night and placed it inside chocolate shell cups then I topped it with raspberries and blackberries. I also drizzled some of the raspberry sauce on the plate for decoration....my guests went nuts for it and have told everyone about it!  -  24 Feb 2003  (Review from Allrecipes USA and Canada)


    This came together perfectly and made for a lovely presentation in parfait glasses. It just wasn't anything I'd make again. Can't quite put my finger on it, but something was off, maybe the combination of the three flavors, or maybe Grand Marnier was not the best choice of liqueur. This was just okay, and there are many better mousse, raspberry, and white chocolate recipes than this. None of my dinner guests were particularly impressed either, but for those who are going to give this recipe a shot my suggestion would be to try Cassis, or Chambord, or leave the liqueur out altogether.  -  31 Dec 2007  (Review from Allrecipes USA and Canada)


    I used this recipe for a New Year's Eve dinner party because I had two pregnant guests and didn't want to serve raw eggs. It was very easy to make and had a nice light taste. It was a great finisher for a heavy dinner. I bought Keebler waffle cone cups and painted them with melted chocolate and then piped in the mousse. I drizzled extra raspberry sauce on top and then added fresh raspberries. I also drew designs in the plates with raspberry sauce and then put the cups on them. I used a squeeze ketchup bottle from the grocery store for the sauce. This made a great elegant dessert that actually wasn't all that hard to make. I will definitely make this again! It got raves from the guests.  -  25 May 2006  (Review from Allrecipes USA and Canada)