White chocolate mousse with raspberries
White chocolate mousse with raspberries is an attractive dessert which is quick and easy to prepare. This egg free mousse recipe is prepared using only cream and white chocolate, plus raspberries to decorate.
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.
Nutrition
Calories: 549kcalCarbohydrates: 42gProtein: 6gFat: 41gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 81mgSodium: 71mgPotassium: 289mgFiber: 3gSugar: 39gVitamin A: 918IUVitamin C: 11mgCalcium: 169mgIron: 0.5mg
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