White Chocolate Raspberry Mousse
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White chocolate raspberry mousse is a swoon-worthy, no-bake treat that layers sweet, velvety mousse with a vibrant raspberry coulis and finishes with a burst of fresh berries on top. Made in 15 minutes with ingredients you most likely have at home, you can make it as light or indulgent as you want with a few simple swaps.
No-bake desserts like mousse are a godsend for busy days. No need to turn on the oven, fuss over baking times, or worry about anything rising or sinking – just assemble, chill, and enjoy.
If you loved the avocado chocolate mousse I shared a while back, I’m sure you’ll love this white chocolate raspberry mousse, which is just as easy and delicious. It’s adaptable to any diet, plus it’s effortlessly gorgeous.
You don’t need a special occasion to enjoy it. Serve it up after a cozy weeknight dinner, or prep it ahead for a stress-free dessert that’ll wow your guests at brunch, special celebrations, or holidays. It’s a low-effort, high-reward treat that you’ll be thankful you have in your line up!
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Why You’ll Love This Recipe
- Insanely good
- Naturally gluten-free: No flour or crust means this dessert is naturally suitable for gluten-free diets.
- Great year-round: It’s light and refreshing for summer, but still cozy and comforting when the weather’s cooler. Just switch up the fruit to match the season.
- Versatile: Serve it in elegant glasses for a dinner party or pack it into little jars for a picnic or casual get-together. The portions are customizable, too – serve this treat in small ramekins, shot glasses, or one large dish – whatever suits the occasion or appetite.
- Make-ahead friendly: Prepare it up to 2 days in advance, so it’s ready when you are for easy desserts throughout the week.
How to Make White Chocolate Raspberry Mousse
Simplicity meets showstopper with this white chocolate raspberry mousse. Get ready for an ultra-light yet indulgently rich mousse layered with a sweet-tart raspberry coulis, then topped with crisp fresh berries. Prep for 10 minutes, cook for 5, and it’s ready. Make sure to give it time to chill and set, so you can enjoy it at its best.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the mousse:
- White chocolate bar: I use a chocolate bar because it’s smoother when melted, but you can use white chocolate chips in a pinch. Swap in a sugar-free option for keto.
- Heavy cream
- Vanilla extract
- Sugar: To keep the recipe keto-friendly, use 0-calorie sweeteners like Stevia, monk fruit, or erythritol.
For the raspberry layer:
- Raspberries: Fresh berries give the best flavor and color, but frozen raspberries work well too, just thaw and drain first.
- Sugar
- Lemon
Garnish:
- Fresh raspberries
- White chocolate shavings
Step-By-Step Instructions
To make this white chocolate mousse with raspberries, just follow 5 simple steps: make the raspberry sauce, melt the chocolate, whip up the mousse, layer them in glasses, and chill. Once they’re set, they’ll be good to go!
Step 1: Make the raspberry layer
Combine raspberries, sugar, lemon juice in a small saucepan. Cook over medium heat until the raspberries break down and the mixture thickens slightly. Let it cool and then strain to remove seeds, if desired.
Step 2: Melt the white chocolate
Melt the white chocolate in a heatproof bowl set in the microwave for about 60 seconds, stirring occasionally or over a double boiler on the stovetop. Once melted, let it cool slightly.
Step 3: Whip up the mousse
In a separate bowl, whip the heavy cream, vanilla extract, and optional sugar with an electric mixer until stiff peaks form. Gently fold the melted white chocolate into the whipped cream until well combined.
Step 4: Assemble the layers
Spoon a layer of the raspberry sauce into the bottom of each glass. Carefully spoon or pipe the white chocolate mousse over the raspberry layer, filling the glasses. Repeat the layers as desired or to fill the space if your glasses are tall.
Step 5: Set and garnish
Refrigerate the mousses for at least 30 minutes to set before serving with a garnish of fresh raspberries and white chocolate shavings.
Substitutions
This recipe is flexible and can be customized according to different diets. If you’re missing some ingredients on the list or want to use alternatives, here are substitutions I recommend:
- Heavy cream: Use regular whipping cream in place of heavy cream.
- Vanilla extract: Almond extract can work in a pinch.
- Raspberries:
- Lemon: Use lime juice for a tangier alternative.
- White chocolate shavings: Use chocolate curls, sprinkles, or even crushed meringue for contrast. For a sugar-free garnish, shave a keto white chocolate bar over the top instead.
Expert Tips
- Use high-quality chocolate: The better the chocolate, the smoother and richer your mousse will be. Look for bars with cocoa butter listed as one of the first ingredients.
- Don’t over whip: Be careful not to over whip the cream – once it goes too far, it can turn grainy instead of silky. Stop when you see stiff peaks that hold their shape but still look smooth and creamy.
- Cool the coulis: Cool the raspberry layer completely. If it’s still warm when layered, it can melt the mousse or make it runny. Let it reach room temp before assembling.
- Swap in seasonal fruit: No raspberries? Strawberries, cherries, or even a mixed berry coulis can work just as well! Note that cooking times may vary.
- Chill your tools: For perfectly whipped cream, place your bowl and beaters in the fridge or freezer for 10 to 15 minutes before whipping.
- Make it party-ready: If serving at parties, pipe the mousse into your serving glasses or jars for a cleaner, more elegant look.
How to Store This Recipe
To make this dessert ahead of time, spoon the mousse into individual jars or serving glasses, then cover tightly with plastic wrap or lids and refrigerate for up to 1 to 2 days. Store the raspberry coulis separately in an airtight container, and add it just before serving. Wait to garnish until right before serving so everything stays crisp and vibrant.
Leftover mousse should be stored in the fridge, sealed well with plastic wrap or in an airtight container, and enjoyed within 3 days. Freezing is not recommended.
What to Serve with White Chocolate Raspberry Mousse
Enjoy white chocolate raspberry mousse as an anytime-of-the-day treat. Serve it with some buttery shortbread cookies or magic cookies on the side and pair it with a warm cup of your favorite coffee, a cocktail, or a glass of chilled dessert wine. We love it with ashwagandha coffee or a keto espresso martini.
More Easy No-Bake Desserts To Try
- Eggnog cheesecake pudding
- Carnivore cheesecake
- Keto coconut macaroons
- Keto custard
- Peppermint custard
Easy White Chocolate Raspberry Mousse Recipe
Ingredients
For the Mousse:
- 1 (4.4 ounce) white chocolate bar chopped, use sugar-free chocolate for keto
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon sugar or keto sweetener, optional
For the Raspberry Layer:
- 2 cups raspberries fresh
- 2 tablespoons sugar or keto sweetener
- 1 medium lemon juiced
Garnish:
- raspberries fresh
- white chocolate shavings
Instructions
- Combine raspberries, sugar, lemon juice in a small saucepan. Cook over medium heat until the raspberries break down and the mixture thickens slightly. Let it cool and then strain to remove seeds, if desired.
- Melt the white chocolate in a heatproof bowl set in the microwave for about 60 seconds, stirring occasionally or over a double boiler on the stovetop. Once melted, let it cool slightly.
- In a separate bowl, whip the heavy cream, vanilla extract, and optional sugar with an electric mixer until stiff peaks form. Gently fold the melted white chocolate into the whipped cream until well combined.
- Spoon a layer of the raspberry sauce into the bottom of each glass. Carefully spoon or pipe the white chocolate mousse over the raspberry layer, filling the glasses. Repeat the layers as desired or to fill the space if your glasses are tall.
- Refrigerate the mousses for at least 30 minutes to set before serving with a garnish of fresh raspberries and white chocolate shavings.
Notes
- The better the quality of the chocolate, the smoother and richer your mousse will be.Â
- Don’t over whip the cream – it can turn grainy instead of silky. Stop when you see stiff peaks that hold their shape but still look smooth and creamy.
- Cool the raspberry layer completely. If it’s still warm when layered, it can melt the mousse or make it runny.Â
- No raspberries? Strawberries, cherries, or even a mixed berry coulis can work just as well!
- For perfectly whipped cream, place your bowl and beaters in the fridge or freezer for 10 to 15 minutes before whipping.
- If serving at parties, pipe the mousse into your serving glasses or jars for a cleaner, more elegant look.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
