White Chocolate Mousse with Raspberry

Name: White Chocolate Mousse with Raspberry
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 200g white chocolate, chopped; 300ml heavy cream, chilled; 2 large egg whites; 50g sugar; 1 teaspoon vanilla extract; 250g fresh raspberries; 50g sugar; 1 tablespoon lemon juice

Highlighted under: Easy Baking Favorites

I absolutely adore creating desserts that not only taste incredible but also look stunning. This White Chocolate Mousse with Raspberry has quickly become one of my go-to treats. The smooth, velvety texture of the mousse perfectly complements the tartness of fresh raspberries, creating a delightful contrast. Each spoonful is decadently rich while being light and airy at the same time. Whether I'm serving it at a dinner party or just indulging after a long day, this recipe never fails to impress. I'm excited to share it with you!

Created by

Lucy Thompson

Last updated on 2026-01-07T13:13:35.219Z

When I first made this White Chocolate Mousse with Raspberry, I was intrigued by how effortlessly indulgent it felt. The rich white chocolate is beautifully paired with raspberries, which add a refreshing kick. I remember experimenting with different types of chocolate and finally settled on using high-quality white chocolate to achieve that perfect creamy texture. Each bite is heavenly, and the freshness of the raspberries truly elevates the dish.

One of my favorite tips is to gently fold in whipped cream rather than stirring too vigorously. This helps maintain the lightness of the mousse, giving it that airy consistency we all love. The result is not only visually inviting but also a treat that my friends request time and again!

Why You'll Love This Recipe
Delicate balance of sweet and tart flavors
Luxurious texture that's surprisingly easy to make
Perfect for impressing guests at any gathering

The Art of White Chocolate Mousse

White chocolate mousse is all about achieving that ideal balance of creaminess and lightness. The key lies in the whipping of the heavy cream and the egg whites. It's important to monitor your cream closely while whipping it; stop once you see soft peaks forming. Overwhipping can lead to a grainy texture that won't yield the smooth mouthfeel we aim for in a mousse. A stand mixer works wonderfully for this task, but a handheld mixer is perfectly adequate as well.

Also crucial is the incorporation of the melted white chocolate. When folding it into the whipped cream, do so gently to maintain that airiness you’ve created in the cream. Use a spatula and employ a sweeping motion, bringing the chocolate up from the bottom to ensure an even blend. This technique helps prevent deflating the volume you've achieved, resulting in a luscious and fluffy texture.

Raspberry Sauce Perfection

The raspberry sauce enhances the mousse beautifully, bringing a tart contrast that balances the sweetness of the white chocolate. While cooking the sauce, keep an eye on its consistency; you want it to thicken but not become overly jam-like. A light bubbling indicates that the raspberries are breaking down, usually around the 8-10 minute mark. If it thickens too much, whisk in a splash of water to loosen it back to your desired consistency.

For an elevated flavor, consider adding a splash of liqueur like raspberry liqueur or Grand Marnier to the sauce just after it comes off the heat. This addition can deepen the flavors and add a delightful complexity. Should you have any leftover raspberry sauce, it can be stored in an airtight container in the fridge for up to a week, making it a perfect topping for other desserts or even pancakes.

Serving Suggestions and Variations

Serve the mousse in elegant glassware to showcase its beautiful layers. You can create a layered dessert by alternating layers of the white chocolate mousse with additional raspberry sauce or even crushed cookies for added texture. For a bit of crunch, consider topping the mousse with finely chopped nuts or crumbled meringue. Fresh mint leaves can also serve as an eye-catching garnish and add a pop of color.

To scale this recipe for a larger gathering, simply double the quantities of mousse and sauce. Use a large trifle dish instead of individual glasses for a stunning presentation that allows everyone to serve themselves. Just ensure you adjust the chilling time; larger portions may need extra time in the fridge to fully set.

Ingredients

For the Mousse

200g white chocolate, chopped
300ml heavy cream, chilled
2 large egg whites
50g sugar
1 teaspoon vanilla extract

For the Raspberry Sauce

250g fresh raspberries
50g sugar
1 tablespoon lemon juice

Instructions

Prepare the Raspberry Sauce

In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens, about 8-10 minutes. Remove from heat and let cool.

Melt the White Chocolate

Place the chopped white chocolate in a heatproof bowl. Melt it gently over a pot of simmering water, stirring until smooth. Allow to cool slightly.

Whip the Cream

In a large mixing bowl, whip the chilled heavy cream until soft peaks form. Be careful not to overwhip.

Prepare the Egg Whites

In a separate bowl, whisk the egg whites until they form soft peaks. Gradually add in the sugar while continuing to whisk until the mixture is glossy and holds stiff peaks.

Combine Ingredients

Gently fold the melted white chocolate into the whipped cream until well combined, then gently fold in the egg whites until no streaks remain.

Chill the Mousse

Spoon the mousse mixture into serving glasses and refrigerate for at least 2 hours until set.

Serve with Raspberry Sauce

Once set, serve the mousse chilled, drizzled with raspberry sauce and topped with a few fresh raspberries.

Pro Tips

For a deeper flavor, you can add a splash of berry liqueur to the raspberry sauce or garnish with mint leaves for a refreshing touch.

Make-Ahead and Storage

One of the best aspects of this white chocolate mousse is how well it holds up when made ahead of time. You can prepare the mousse up to two days in advance, allowing the flavors to meld beautifully as it chills. Just make sure to cover the serving glasses with plastic wrap to avoid any absorption of fridge odors.

The raspberry sauce can also be made in advance and stored separately. It only takes about 10 minutes to whip up, but preparing it ahead of time makes serving a breeze. Just remember to give it a good stir before drizzling over the mousse to reincorporate any separation that may occur during storage.

Dietary Substitutions

If you're looking for a dairy-free option, consider using coconut cream in place of heavy cream. Refrigerate a can of full-fat coconut milk overnight and scoop out the solid cream to whip just like you would with heavy cream. This results in a subtly coconut-flavored mousse that pairs delightfully with the raspberry sauce.

For those needing a lower sugar alternative, you can reduce the amount of sugar in both the mousse and raspberry sauce. Opt for a sugar substitute that measures cup-for-cup with sugar, or try using ripe bananas for sweetness in the mousse, though it may affect the flavor slightly.

Questions About Recipes

→ Can I make this mousse ahead of time?

Yes! You can prepare the mousse up to a day in advance. Just keep it covered in the refrigerator.

→ Can I use other types of chocolate?

While this recipe is designed for white chocolate, you can experiment with milk or dark chocolate, but the sweetness and texture will differ.

→ What can I substitute for heavy cream?

If you're looking for a lighter option, you could use whipped coconut cream, though it will change the flavor slightly.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.