One of my favorite flavor combinations is chocolate and raspberry, so this White Chocolate and Raspberry Mousse is a go-to dessert in my repertoire! Mousse is incredibly easy to whip up with just a few staple ingredients, but gives off such an elegant flair. I also love how light it feels, so you never feel like you ate too much. This mousse is perfect for any winter dinner party hosting (or to treat yourself at home because why not)! What are your favorite winter desserts?
White Chocolate Mousse with Raspberry Puree
Ingredients
White Chocolate Mousse
- 8 oz white chocolate, finely chopped
- 2 cups heavy whipping cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 packet of unflavored gelatin (7g)
- 1 tsp vanilla
- 1/4 cup cold water
Raspberry Puree
- 20 oz fresh raspberries
- 1/2 cup granulated sugar (100g)
- 1/2 cup freshly squeezed lemon juice
- 2 tbsp cornstarch
- 6 tbsp cold water
Instructions
- First, make the raspberry puree. In a medium saucepan, add the raspberries, sugar, and lemon juice. Set over medium heat and stir/smash up the raspberries with a wooden spoon and bring to a low boil. Let it boil for ~5-6 minutes, stirring occasionally.
- Remove from the heat and pour the raspberry mash through a fine mesh sieve into a bowl. You'll need to use the back of a spoon to help push the raspberry puree through the sieve, and it may take a little time, that's ok. Make sure you're periodically scraping off the underside of the sieve, as a lot of raspberry goodness can get stuck to it!. Discard the seeds and raspberry pulp.
- Return the strained puree to the saucepan and bring back to a boil over medium-high heat. As soon as it begins to boil, in a small dish add the water and cornstarch and quickly whisk into a slurry. Add the cornstarch slurry to the boiling puree, and stir constantly while the puree thickens, it should only take a minute or two. Once thickened, pour into a bowl and allow to cool to room temp. This can be done in advance and refrigerated if you'd like.
- While the puree is cooling, make the mousse. In a small microwave safe bowl, add the water and sprinkle the gelatin powder evenly over top. Allow it to sit undisturbed for 5 minutes.
- After 5 minutes, it should look like the gelatin has absorbed much of the water, or at least is beginning to. Microwave it for 30-40 seconds in 10 second intervals, stirring well in between. It should result in a light syrupy liquid. Let it rest to cool a bit while preparing the rest of the mousse.
- Add the chopped chocolate to a small heat-safe bowl. In a small saucepan, add the milk and heat on medium until just simmering, not boiling. Pour ~1/2 of the milk over the white chocolate and stir briskly to mix and melt the chocolate. Add the gelatin syrup and mix well. Once mixed (it's ok if a bit of the chocolate is still unmelted at this point) add the rest of the hot milk and continue stirring until all the chocolate has melted and you're left with a silky smooth white chocolate mix. Allow to cool while making the whipped cream.
- In the bowl of a stand mixer or large bowl with a hand mixer, add the heavy whipping cream. Whisk on high speed until it starts to thicken, then add the sugar and vanilla extract. Continue whipping until it forms stiff peaks. At this point, the chocolate should still be warm, but cooled considerably. Gently add 1/3 of the chocolate into the whipped cream, and fold until smooth. Repeat with another 1/3 of the mix, and then the last of it, gently folding until completely combined and smooth.
- To assemble your mousse desserts, I recommend piping the mousse into 6 small glasses (you can do fewer large ones as well, but this dessert is quite rich so I don't recommend it!), as that will give the cleanest layers. Pipe a layer of mousse, followed by spooning a layer of raspberry puree over top, and repeat, making sure to end with a layer of mousse on top. I recommend keeping the ratio of mousse to puree relatively close, as the tartness of the puree helps cut the richness of the mousse.
- Place your filled glasses onto a baking tray and gently cover the mousses with plastic wrap. Chill for at least 12 hours, but can go a couple of days, making this very easy to prep for a dinner party. When ready to serve, allow to sit at room temp for roughly 30 minutes before serving. Garnish with fresh raspberries and mint.
- Enjoy!
