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A glass filled with white chocolate mousse, topped with fresh raspberries and white chocolate shavings.

15-Minute White Chocolate Mousse

Author: Jessica Haggard
I know you’ll love this homemade white chocolate mousse as much as I do! The mousse is smooth, silky, and just the right amount of indulgent, and the raspberry sauce adds a sweet-tart twist that makes every bite feel exciting. Add a topping of fresh berries to enjoy a creamy, dreamy treat that’s perfect for all occasions!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 475 kcal

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.
Serve: Serve as is or with crisp cookies and additional fresh fruit. Offer an espresso, a glass of champagne, or sparkling rosé.
Store: 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.

Nutrition

Calories: 475kcalCarbohydrates: 20gProtein: 4gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 135mgSodium: 33mgPotassium: 206mgFiber: 4gSugar: 15gVitamin A: 1769IUVitamin C: 16mgCalcium: 94mgIron: 1mg
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