White chocolate and raspberry mousse is an attractive egg free mousse made using only double cream and white chocolate, and with raspberries to decorate. It is quick and easy to prepare and similar to stracciatella ice cream makes a perfect summer dessert. The quantities in this recipe are sufficient to make around 5 small glasses of mousse.
- 300g white chocolate suitable for melting
- 300ml double cream
- 200g fresh raspberries
How to prepare white chocolate an raspberry mousse
Break the white chocolate into pieces and melt. This can be done in a microwave at half power at 30 second intervals or it can be melted in a bowl over a pan of hot water.
While the chocolate is melting, whisk the cream in a bowl until it is thick enough to form peaks.
Add the melted chocolate to the whisked cream and fold in using a metal spoon until thoroughly mixed.
Place the raspberries in a bowl and crush with the back of a fork.
Spoon part of the mousse into the lower part of each glass and finish to a fairly level surface.
Add a thin layer of the crushed raspberries over the mousse.
Add another layer of mousse to each glass and top with the remaining crushed raspberries.
Place the glasses of mousse in the fridge to chill for a minimum of one hour before serving.
- If melting the chocolate in the microwave, do this at half power for 30 seconds at a time to avoid overheating.
- If you are melting the chocolate over a bowl of hot water, take care not to splash any water onto the chocolate as this will affect its qualities.
- The mousse is at its best on the day it is made. It can be kept in the fridge until the next day but it may harden a little.
You may also like to try stracciatella ice cream, another easy dessert perfect for summer days.
Or you may wish to try cherry cheesecake, a simple no bake recipe with a delicious chocolate crumb crust and topped with fresh cherry sauce and cherries.
White chocolate and raspberry mousse
- 5 small glasses
- 300 g white chocolate
- 300 ml double cream
- 200 g fresh raspberries
- Melt the white chocolate either in a microwave or over hot water.
- Whisk the cream until it forms soft peaks.
- Add the melted chocolate to the whipped cream and fold in using a metal spoon until thoroughly mixed.
- Place the raspberries in a bowl and crush with the back of a fork.
- Divide half the mousse mixture between each of the glasses and finish to a fairly level surface.
- Add a thin layer of crushed raspberries over the first layer of mousse in each glass.
- Use the remainder of the mousse to add a second layer to each glass and finish to a level surface.
- Top with the remaining crushed raspberries.
- Place in the fridge to set for a minimum of an hour before serving.