White chocolate mousse with raspberries is an attractive dessert made using only double cream, white chocolate, and raspberries.
One of the good things about this easy chocolate mousse recipe is that it can be prepared in under half an hour (plus chilling time) so it's perfect for when you don't want to spend too much time in the kitchen. And similar to lemon mousse it is also a great make ahead dessert which can be prepared at any time during the day to fit in with your schedule.
If you are looking for other quick dessert ideas you could also try affogato, a coffee and ice cream dessert which can be prepared in just a few minutes.
The quantities in this white chocolate mousse recipe are sufficient to make around 5 small glasses but can easily be increased to make a larger amount.
Ingredients
- 300g white chocolate - select a good quality brand which is suitable for melting. The melted white chocolate will add texture and sweetness to the mousse.
- 300ml double cream - in the UK double cream has around 48% fat content so this is ideal for making a creamy mousse. If you are outside the UK try to match this as closely as possible. The whipped cream will add air and moisture to the mousse.
- 200g raspberries - you can use either fresh or frozen raspberries. The sharpness of the raspberries contrasts with the creaminess of the mousse to complete the dessert.
How to melt the white chocolate
You can melt the white chocolate either over a bowl of hot water or in a microwave. White chocolate burns easily and so I recommend using the the first method as it is more reliable for white chocolate but if you choose to use the microwave method make sure you use a low setting at short bursts and do not try to rush the process.
To melt white chocolate over a bowl of hot water - Break the white chocolate into small pieces and place in a heatproof bowl.
Add about 2cm water to a saucepan. Place the bowl of chocolate over the pan so that it sits in the top of the pan without touching the water. The size of pan will depend on the size of the bowl being used.
Heat the water until it starts to simmer and then lower the heat. The steam from the water will be enough to slowly melt the white chocolate without overheating and burning it. Make sure that no water or steam comes into contact with the chocolate as this may make it lumpy. Stir regularly to eliminate any lumps. Be patient and don't try to speed up this process as you may ruin the chocolate. The same method can also be used when making white chocolate truffles.
To melt white chocolate using a microwave - Break the white chocolate into small pieces and place in a bowl suitable to use in a microwave. Microwave at half power (defrost setting) for no more than 30 seconds at a time, stirring between each burst, until completely melted. Do not be tempted to microwave for any longer at one time or on a higher setting as there is a good chance that you could burn the chocolate and make it unusable.
Whisk the cream
While the chocolate is melting, whisk the cream in a bowl until it is thick enough to form soft peaks. This can be done either by hand or using an electric mixer.
Combine the cream and white chocolate
Add the whisked cream to the melted chocolate and fold in using a metal spoon until thoroughly mixed. The folding-in process will increase the amount of air in the mousse and make it lighter.
Assemble the white chocolate and raspberry mousse
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.
Tips for this easy mousse recipe
- 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.
- Other fruits could be substituted for raspberries such as blackcurrants, strawberries, or a mixture of red or dark fruits.
FAQs
The word mousse is derived from the French word for "foam" and describes a mixture of soft foods which contain air bubbles with a smooth and light texture. Mousse can be either sweet or savoury. Many mousse desserts are made using cream, soft cheese, chocolate, eggs or any combination of these, plus other ingredients to add flavour. This easy chocolate mousse recipe uses only two ingredients plus raspberries for flavour.
White chocolate is typically made from cocoa butter, sugar and milk. Unlike milk and dark chocolate it does not contain cocoa solids.
Other easy no bake desserts
After trying this raspberry and white chocolate dessert, you may wish to try one of the recipes below.
- Stracciatella ice cream4 Hours 45 Minutes
- Cherry cheesecake with chocolate crust (no bake)2 Hours 50 Minutes
- Double chocolate cheesecake (no bake)2 Hours 5 Minutes
- Affogato (ice cream and coffee dessert)10 Minutes
White chocolate mousse with raspberries
Equipment
- 5 small glasses
Ingredients
- 300 g white chocolate
- 300 ml double cream
- 200 g raspberries
Instructions
- 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.
Notes
- 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.
- Other fruits could be substituted for raspberries such as blackcurrants, strawberries, or a mixture of red or dark fruits.
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