Elegant Raspberry White Chocolate Mousse Cups
A quick and easy dessert combining tart raspberries with creamy white chocolate mousse, perfect for special occasions or a simple indulgence.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (125g) fresh raspberries or frozen, thawed
- 6 oz (170g) white chocolate, chopped
- 1 cup (240ml) heavy whipping cream, cold
- 2 tbsp (15g) powdered sugar
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
- 1 tsp gelatin powder (optional)
- 2 tbsp (30ml) water
- For garnish (optional): fresh raspberries, white chocolate shavings or curls, mint leaves
Instructions
- Prepare the raspberry puree: Place raspberries in a blender or food processor and pulse until smooth. Strain through a fine mesh sieve to remove seeds. Set aside about ½ cup (120ml) of puree.
- Bloom the gelatin (if using): Sprinkle gelatin powder over cold water and let sit for 5 minutes until jelly-like. Warm gently until dissolved and let cool slightly.
- Melt the white chocolate: Chop and melt white chocolate using a double boiler or microwave in short bursts, stirring frequently to avoid overheating.
- Combine chocolate and gelatin: Mix dissolved gelatin into melted white chocolate. Add vanilla extract and lemon juice, stirring well.
- Whip the cream: In a chilled bowl, whip cold heavy cream with powdered sugar until soft peaks form.
- Fold mousse: Gently fold one-third of whipped cream into white chocolate mixture to lighten it, then fold in remaining cream carefully to keep airy texture.
- Incorporate raspberry puree: Fold strained raspberry puree into the mousse gently but thoroughly.
- Portion and chill: Spoon mousse into serving cups or glasses and refrigerate for at least 2 hours until set.
- Garnish and serve: Top with fresh raspberries, white chocolate shavings, and mint leaves just before serving.
Notes
Use a gentle folding technique to keep mousse airy. Avoid overheating white chocolate to prevent graininess. Strain raspberry puree to remove seeds for smooth texture. Gelatin is optional but helps mousse set firmer. For dairy-free version, substitute heavy cream with coconut cream and use dairy-free white chocolate. Store mousse covered in refrigerator up to 3 days; avoid freezing.
Nutrition
- Serving Size: 1 mousse cup (about
- Calories: 250
- Sugar: 20
- Sodium: 30
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
Keywords: raspberry mousse, white chocolate mousse, easy dessert, elegant dessert, quick mousse, raspberry dessert, mousse cups