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–+ servings
RASPBERRY & WHITE CHOCOLATE MOUSSE

RASPBERRY & WHITE CHOCOLATE MOUSSE

Searching for a dessert that's both decadent and airy? This raspberry and white chocolate mousse delivers! The fluffy texture and bright raspberry flavor create a refreshing end to any meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Servings 8 Servings
Calories 373 kcal

Equipment

Ingredients
  

  • 300 g frozen raspberries
  • 2 tbsp lime juice
  • 2 tsp gelatine powder
  • 1/4 cup just-boiled water
  • 2 cups thickened or heavy cream *see note below
  • 200 g white chocolate
  • 2 egg-whites
  • 2 tbsp sugar
  • Optional: Extra whipped cream, you might like to add a tablespoon of icing sugar to sweeten it and white chocolate & raspberry powder shards (see recipe below)

Instructions
 

  • Allow the frozen berries to thaw (this is important so that the mixture isn’t too cold when the gelatine is added later).
  • In a food processor, puree berries with lime juice until smooth. Strain through a fine sieve to remove seeds.
  • In a small bowl, dissolve gelatine by sprinkling over water and whisking vigorously with a fork (this can take a good minute). Allow to cool a little, but don’t allow it to set.
  • In a small saucepan, bring a third of a cup of the cream to a simmer. Add chocolate – leave to melt for a minute, then stir until smooth. Remove from heat and whisk in berry puree and gelatine mixture (NB: the gelatine needs to be the same temperature as the mixture it’s going into, otherwise you’ll end up with jelly lumps). Put aside.
  • In a medium bowl, using an electric mixer, beat egg-whites until soft peaks form. Beat in sugar until thick and glossy.
  • In a separate bowl, whip remaining cream to soft peaks.
  • Fold whipped cream into raspberry mixture, then gently fold in the whipped egg whites, trying not to deflate the mixture.
  • Spoon evenly among eight 3/4-cup serving glasses. Chill at least 2 hours or overnight. Take out of fridge for about 20 minutes to half an hour before serving. Decorate with piped whipped cream and white chocolate & raspberry powder shards (see recipe below). Otherwise, decorate with fresh berries and grated white chocolate.

Notes

WHITE CHOCOLATE & RASPBERRY POWDER SHARDS
Ingredients:
  • 50g white chocolate
  • Raspberry powder
Method:
  1. Place a sheet of baking paper over top of a small baking sheet and put aside.
  2. Melt white chocolate over low heat in a double boiler.
  3. Pour chocolate onto the baking paper and spread thinly into a rectangular shape using an off-set spatula. Sprinkle raspberry powder over top of the chocolate immediately.
  4. Put the sheet with chocolate into the freezer for a short while to begin to harden. Take out and cut into shards using a sharp knife (if the chocolate is too hard the chocolate will splinter), then place back in the freezer until serving time.
 
*Note: I personally think the cream component could be reduced down to one cup – having less cream would intensify the raspberry flavour. You’ll probably find the serving size decreases to 6.

Nutrition

Calories: 373kcalCarbohydrates: 24gProtein: 4gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 72mgSodium: 51mgPotassium: 201mgFiber: 3gSugar: 21gVitamin A: 896IUVitamin C: 11mgCalcium: 99mgIron: 0.4mg
Keyword Chocolate Mousse, Raspberry Mousse, White Chocolate Mousse
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