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–+ servings
Two glasses filled with white chocolate raspberry mousse, topped with fresh raspberries.
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Easy White Chocolate Raspberry Mousse Recipe

This white chocolate mousse with raspberries is the kind of dessert that looks like it came from a fancy cafe - but it’s surprisingly simple to make at home. Layers of silky white chocolate mousse, tangy raspberry coulis, and a pop of fresh berries on top make a dessert that looks and tastes amazing. The best part? You can make it in 15 minutes or less.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Desserts
Cuisine: American
Keyword: white chocolate raspberry mousse
Servings: 4 servings
Calories: 475kcal
Author: Jessica Haggard

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
US Customary - Metric

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. 
  • 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. 
  • 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.
Serve: Serve as is for an after-lunch or dinner treat. Pair with a cup of your favorite coffee, a cocktail, or a glass of chilled dessert wine.
Store: 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.

Nutrition

Calories: 475kcal | Carbohydrates: 20g | Protein: 4g | Fat: 43g | Saturated Fat: 27g | Sodium: 33mg | Fiber: 4g | Net Carbohydrates: 16g
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