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Creamy Raspberry White Chocolate Mousse Cups

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A light and airy mousse dessert combining tart fresh raspberries with rich white chocolate, perfect for an elegant yet easy homemade treat.

Ingredients

Scale
  • 6 ounces (170g) white chocolate, chopped
  • 1 cup (125g) fresh raspberries, plus extra for garnish
  • 1 cup (240ml) cold heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 teaspoon unflavored gelatin powder (optional)

Instructions

  1. Chop 6 ounces (170g) of white chocolate finely. Melt it in a heatproof bowl over simmering water (double boiler method) or microwave in short bursts, stirring frequently until smooth. Set aside to cool slightly but not harden (about 5 minutes).
  2. In a blender or food processor, add 1 cup (125g) fresh raspberries and 1 teaspoon lemon juice. Blend until smooth. Strain through a fine mesh sieve to remove seeds for a silky finish. Set aside (10 minutes).
  3. In a chilled bowl, add 1 cup (240ml) cold heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form, being careful not to overwhip (3-5 minutes).
  4. If using gelatin, sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water. Let it bloom for 5 minutes, then gently warm until dissolved (do not boil). Slowly whisk into the melted white chocolate.
  5. Take about a third of the whipped cream and gently fold it into the melted white chocolate to lighten it. Then fold this mixture back into the remaining whipped cream carefully to keep it airy.
  6. Fold the raspberry puree into the white chocolate and cream mixture gently but thoroughly to create a marbled effect or mix fully for an even pink color.
  7. Spoon the mousse into 4 to 6 small serving cups or glasses. Tap gently on the counter to remove air bubbles and smooth the tops.
  8. Refrigerate for at least 2 hours or until set and chilled through.
  9. Before serving, garnish with a few fresh raspberries and a small white chocolate shaving or mint leaf.

Notes

Melt white chocolate slowly to avoid seizing. Chill bowls and beaters before whipping cream for best texture. Use a gentle folding technique to keep mousse airy. Gelatin is optional for extra stability if serving later. Strain raspberry puree for smooth texture or skip for more crunch. Refrigerate mousse at least 2 hours before serving. Avoid freezing to maintain texture.

Nutrition

Keywords: raspberry mousse, white chocolate mousse, easy dessert, homemade mousse, creamy dessert, raspberry white chocolate, mousse cups

Find it online: https://blairrecipes.com/creamy-raspberry-white-chocolate-mousse-cups-easy-homemade-dessert-recipe/