White Chocolate Mousse With Raspberries
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I know you’ll love this homemade white chocolate mousse as much as I do! It’s an easy, no-bake dessert that’s as light as a cloud, but with a rich white chocolate flavor and a sweet-tart pop of fresh raspberries. It will look as gorgeous on your dinner table as it will on a holiday spread, and it only takes 15 minutes to make.
If you’ve been following my blog, you know how much I enjoy baking desserts from scratch. From cookies to brownies and cakes, I just love how my kitchen smells when I have a sweet treat baking in the oven.
However, I don’t always have time to bake and sometimes the weather is just too hot to turn the oven on. On these days, no-bake desserts come to the rescue! You all loved my no-bake tiramisu, and I’m so excited to share another low-effort, high-reward treat – white chocolate mousse!
Why You’ll Love This Recipe
- No oven required
- Creamy, dreamy dessert: Smooth, velvety mouthfeel with sweet-tart flavor.
- Perfect for busy days: Just prep, assemble, chill, and serve.
- Perfect for all seasons: It’s refreshing enough for summer, but still rich enough to feel cozy and festive in cooler months. Just swap the fruit topping based on what’s in season.
- Versatile: Serve it in fancy glasses for a dinner party or in jars for a picnic.
How to Make White Chocolate Mousse
If you’re a fan of sweet, silky, and berry-bright desserts, this one’s a must-try. Prep for 10 minutes, cook for 5, and it will be ready. Don’t skip the chill time, though; the longer it chills, the better!
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: White chocolate is the secret ingredient to making the mousse sweet and creamy! Chocolate bars melt more smoothly, but you can use white chocolate chips in a pinch.
- Heavy cream: Whipped into peaks, it gives the mousse its signature light and airy texture.
- Vanilla extract
- Sugar
For the raspberry layer:
- Raspberries: Fresh raspberries work best for bright flavor, but frozen berries are a great option when out of season.
- Sugar
- Lemon: Lemon juice adds brightness and helps the coulis thicken slightly when cooked with sugar.
Garnish
- Fresh raspberries
- White chocolate shavings
Step-By-Step Instructions
This white chocolate mousse with raspberries is a no-fuss, all flavor sweet treat that looks like a cafe dessert but with all the homemade goodness. Follow the simple steps below carefully, make the raspberry sauce, whip up the mousse, layer them in glasses, and chill, to make the perfect white chocolate mousse!
Step 1: Make the raspberry coulis
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 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
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: Chill 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
If you don’t have all the ingredients on hand, don’t worry! This recipe is flexible, and there are plenty of substitutions you can make to fit what you’ve got in your pantry. Let’s make it work – here are some ideal swaps you can try!
- Heavy cream: If you don’t have heavy cream on hand, regular whipping cream works, too. I actually learned how to make heavy cream – turns out, you can whip up a great substitute using things like milk and butter, evaporated milk, or even coconut cream.
- Vanilla extract: Almond extract can work in a pinch.
- Raspberries: When raspberries are out of season, you can use strawberries, blackberries, or a blend of berries – just note that cooking times may vary due to water content.
- Lemon: Lime juice makes a tangier alternative.
Expert Tips
- Adjust the consistency of the coulis: Strain the raspberry coulis for a silky-smooth finish, or leave it unstrained if you prefer a more rustic texture with a bit of berry pulp and seeds.
- Use high-quality white chocolate: The flavor of the mousse depends heavily on the chocolate – look for a bar with real cocoa butter for the best texture and taste.
- Cool the chocolate first: Let the chocolate cool slightly before folding. If it’s too hot, it can melt the whipped cream and ruin the mousse’s fluffy texture.
- Whip cream to stiff peaks, not beyond: Overwhipping can lead to a grainy texture. Look for peaks that stand up straight but still look smooth.
- Chill everything: Cold ingredients and chilled tools (like mixing bowls) make whipping easier and help the mousse set more quickly.
- Add garnishes just before serving: Fresh berries and chocolate shavings look and taste best when added at the last minute.
How to Store This Recipe
To make ahead, assemble the mousse in individual serving glasses or jars, cover tightly with plastic wrap or lids, and refrigerate for up to 1 to 2 days. Keep the raspberry coulis in a separate airtight container in the fridge and spoon it over the mousse just before serving. If you’re garnishing with fresh raspberries or white chocolate shavings, add those right before serving so they stay fresh and crisp.
Store any leftover white chocolate mousse in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay fresh for up to 3 days. Avoid freezing, as it can change the smooth, creamy texture.
What to Serve with White Chocolate Mousse
It’s great for when you’re hosting a dinner party with honey mustard chicken or rump roast, looking for a make-ahead holiday dessert, or just want to treat yourself to something special on a regular night.
Crisp puff pastry palmiers or buttery shortbread cookies make a lovely contrast to the mousse’s silky texture. Serve it alongside a small espresso, a glass of champagne, or sparkling rosé for an elegant touch.
More Easy Dessert Recipes To Try
- Tiramisu
- 3-ingredient fudge
- Peanut butter brownies
- 3-ingredient peanut butter blossoms
- Peppermint ice cream
15-Minute White Chocolate Mousse
Ingredients
For the Mousse:
- 1 (4.4 ounce) white chocolate bar chopped, with some reserved for garnish
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon sugar optional
For the Raspberry Layer:
- 2 cups raspberries fresh
- 2 tablespoons sugar
- 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
- Strain the raspberry coulis for a silky-smooth finish, or leave it unstrained if you prefer a more rustic texture with a bit of berry pulp and seeds.
- The flavor of the mousse depends heavily on the chocolate – look for a bar with real cocoa butter for the best texture and taste.
- Let the chocolate cool slightly before folding. If it’s too hot, it can melt the whipped cream and ruin the mousse’s fluffy texture.
- Cold ingredients and chilled tools (like mixing bowls) make whipping easier and help the mousse set more quickly.
