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White chocolate and raspberry mousse recipe

White chocolate and raspberry mousse recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Raspberry desserts

Three words describe this dessert - rich, creamy and decadent. Garnish with fresh raspberries and chocolate curls, if desired.

17 people made this

IngredientsServes: 6

  • 200g white chocolate, roughly chopped
  • 2 tablespoons raspberry liqueur (optional)
  • 250ml creme fraiche
  • 2 egg whites
  • 2 tablespoons vanilla sugar
  • 2 tablespoons caster sugar
  • 1 pinch salt

MethodPrep:20min ›Cook:5min ›Extra time:4hr chilling › Ready in:4hr25min

  1. Gently melt the white chocolate with the raspberry liqueur in a double boiler. When smooth, add 100ml of the creme fraiche. Set aside to cool slightly.
  2. In a bowl, beat together the egg whites, vanilla sugar, caster sugar and 1 pinch salt until firm. Fold in the white chocolate mixture.
  3. In another bowl, whip the remaining creme fraiche. Fold into the chocolate mixture and chill for 4 hours.

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Reviews & ratingsAverage global rating:(3)

1. Put the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn't touch the water. Leave the chocolate until it has softened, then stir occasionally until melted.

2. Allow the chocolate to cool slightly, then stir in the cream. Stir the egg yolks into the chocolate.

3. Beat the egg whites in a clean dry bowl just until soft peaks form, then fold into the chocolate mixture. Fold in the crushed raspberries.

4. Spoon into four ramekins or serving dishes, cover and refrigerate for 4 hours, or until set. Garnish with extra raspberries before serving.

Raspberry and White Chocolate Mousse!

A Really Easy and Simple 3-Ingredient Individual Raspberry & White Chocolate Mousse. Perfect Dessert for any occasion!

I love White Chocolate, its so sweet and yummy and moreish. However, it can be quite understated sometimes. I love to bake with it, but even myself I don’t have many recipes that use it in comparison to Milk Chocolate. You can easily make this recipe with Milk or Dark chocolate (quantities stated in the Tips and Ideas section below) but I wanted to use White. I wanted something DELICIOUS. However, to take this to another level, I wanted to use Raspberries as well.

I found this delicious recipe from Pretty Simple Sweet and knew it was something I had to try out! I wanted to change it up slightly, and use raspberries in the actual mousse to give it a bit of texture, give it some colour, and a new element of flavour. I changed up the quantities as I wanted to have more Mousse per person, and I wanted to have more servings.

I used some Mixer Glasses for these that I bought from Tesco, as I wanted small drinks glasses in general, but they are perfect for desserts like this. You can realistically make one giant Mousse and serve it out of a pretty dish, but I like individual desserts sometimes. I think that they can look really pretty themselves, but I added some optional Freeze Dried Raspberries to give these a little more show.

If you want something thats really easy to make, some sweet, delicious, and only three ingredients, you will LOVE this recipe. It’s so unbelievably easy to make its ridiculous! I hope you love this as much as I did, ENJOY!

Recipe Summary

  • 1 (18.25 ounce) package lemon cake mix
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons cornstarch
  • 8 (1 ounce) squares white chocolate, chopped
  • 3 cups heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup fresh raspberries, garnish

Prepare and bake cake mix according to package directions for two 9 inch round pans. Cool cakes completely, then split each in half to make 4 layers.

To make Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling. Mix cornstarch with a small amount of water and stir into raspberries. cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.

To make White Chocolate Mousse: In the top of a double boiler, heat white chocolate with 1 cup of the cream, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Whip the remaining 2 cups cream until soft peaks form. Stir in the vanilla. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Do not over-mix, or the mousse will become grainy.

Place 1 cake layer on serving plate and spread with white chocolate mousse. Place the next layer on top and spread with raspberry filling. Repeat next layer of cake with mousse. Cover with the final layer of cake. Frost top and sides with mousse. Pipe a border with remaining mousse. Garnish with fresh berries.

    This Italian concoction is the ultimate classy dessert! This luxurious vanilla panna cotta with strawberry sauce is made with sweetened cream and vanilla. Powdered gelatin sets the mixture giving it a smooth, creamy sensation. A sweet strawberry puree gives this cheesecake a bright pink color. More of the strawberry puree gets swirled into the cheesecake and leaves beautiful red ribbons and a delicious strawberry flavor. When the cheesecake is firm, a rich chocolate ganache covers it like a blanket. This is a delicious spin on a chocolate-covered strawberry. A triple chocolate cheesecake with a decadent fudgy brownie bottom, creamy dark chocolate center and rich chocolate ganache on top.

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White chocolate mousse and raspberry gateau

This impressive recipe for white chocolate mousse is a special occasion sensation. There are quite a few different elements to this dish, but as it needs to be chilled for a few hours, or even overnight, there's no last-minute preparation, and no reason you can't impress guests at your next dinner party with this stunning French dessert.



Skill level


Genoise (sponge)

  • 5 eggs (55 g each)
  • 100 g caster sugar
  • 150 g plain flour
  • 300 ml light sugar syrup

Raspberry jelly palette

  • 350 g sweetened raspberry puree
  • 8 g leaf gelatine, soaked in cold water

White chocolate mousse

  • 300 ml cream
  • 300 g white chocolate, finely chopped, plus extra for shavings
  • 8 g leaf gelatine, soaked in cold water
  • 600 ml cream with 35% milk fat, gently whipped

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 5 hours

For the genoise, preheat the oven to 180°C. Whisk eggs and sugar in an electric mixer on high speed to full volume. Reduce speed to medium and mix for a further 3 minutes. Remove from mixer and fold through the sieved flour. Stir only until combined. Pour into a buttered and floured 26 cm tin. Bake for 35 minutes.

Meanwhile, for the raspberry jelly, heat the puree to simmer and add the drained gelatine. Pour into a 24 cm cake tin lined with plastic wrap. Freeze until required.

For the mousse, boil the cream and add the drained gelatine. Stir to dissolve. Lay the finely chopped white chocolate in a bowl and pour cream mixture over, stirring until the chocolate is dissolved. Cool the mixture, stirring occasionally. When it is thickened and smooth, though not quite set, carefully fold the whipped cream.

Place a 26 cm x 6 cm cake ring onto a serving platter. Line with non-stick baking paper cut flush to top of ring. Slice genoise into three horizontallly. Place one disc of white sponge into ring, brush lightly with sugar syrup and pour in a layer of mousse. Place a second layer of sponge on top, brush lightly with sugar syrup and pour a very fine layer of mousse over the sponge.

Carefully place the frozen raspberry palette onto the mousse, pressing down to displace the mousse around the jelly ring. Pour another fine layer of mousse over the jelly and spread with a palette knife. Place third layer of sponge upside down and imbibe with sugar syrup then spread remaining mousse over the surface flush with ring top. Place in fridge for 5-6 hours or overnight.

Melt the extra finely chopped white chocolate over a saucepan of boiling water removed from the heat. Pour a small amount onto a marble bench and spread with large flexible knife as it cools until you have a layer about 3 mm thick. Working quickly with knife, slice a fine layer and place around the cake - you will need several to complete the outside. Then roll the slices to form conical shapes which you place on top of the cake. This will take a number of repeats of pouring, spreading and slicing to make shapes to suit your own creative flair.

Tortillas and Honey

I chose to make the mousse recipe, but was completely torn about which liqueur to use. I love hazelnut, so I was intrigued by the Frangelico but I also wanted to try the recipe with Chambord, which is a raspberry liqueur. When I finally went to gather my ingredients at the grocery store, they actually didn't have any Frangelico or hazelnut liqueur, but they had a bottle of Chambord so that helped me definitely with my decision!

This recipe is incredibly easy to make and doesn't need a lot of ingredients. This recipe does, however, take two things: time and dishes. The actual mousse itself doesn't take a lot of time to make, but it does take time to set. So if you're planning on serving this dish, make sure to make it the day before or several hours (i.e. the morning of) that you plan to serve this dish! The other thing I didn't expect was the amount of dishes that this dessert took to make! I believe I used two saucepans, and five mixing bowls. not to mention all the utensils!

This dessert is definitely worth making. The texture is light and smooth, and the Chambord and white chocolate are not overpowering and complement each well. Although this dessert is very decadent, it goes down easy so you must use portion control (or not)!

This recipe makes a TON, so you might want to consider halving the recipe if you're serving 4-6 people. I also think that this mousse will make a great mousse pie or other filling, but it might need a little more stabilizer. I might be experimenting with this more in the future.

The mousse would be a wonderful Valentine's dessert or special occasion treat! Now that Valentine's is coming up, consider making this for your honey or loved ones.

White Chocolate and Raspberry Mousse
Slightly adapted from The Silver Palate Good Times Cook Book

8 ounces best-quality white chocolate, broken into small pieces
1/2 c. unsalted butter (1 stick)
6 eggs, separated, at room temperature
1 c. powdered sugar, sifted
1/2 c. Chambord or other raspberry liqueur
2 c. whipping cream, cold
Pinch of cream of tartar
Fresh raspberries, for garnish

Melt the white chocolate and butter in a small saucepan, stirring constantly. Set aside.

Beat the egg yolks, sugar and liqueur until the mixture forms a slowly dissolving ribbon when the beaters are lifted. Pour the mixture into the top of a double boiler and cook, whisking constantly, over simmering water until very thick, about three minutes.

Remove to a large mixing bowl. Whisk in the white chocolate mixture and stir until smooth and cool.

Beat the cream until the peaks are stiff. In a separate bowl, with clean beaters, beat the egg whites with the cream of tartar until stiff but not dry. Gently fold the egg whites into the chocolate mixture then fold in the whipped cream. Refrigerate until set, about 3 hours.

Spoon the chilled mousse into individual ramekins or goblets. Top with fresh raspberries, and serve immediately. Keep any leftovers in the fridge.

White Chocolate Raspberry Mousse

Happy Valentine’s Day! :) I suppose that most of you have already picked out your Valentine’s Day dessert. I’m a pretty last-minute kind of person myself so I rarely have my menus planned ahead of time. This post is for you!

Mr. T has decided to grace us with his presence again (and I mean that in a non-sarcastic way!) to provide you with a super easy recipe that’s pretty much impossible to mess up! We LOVE the mix of white chocolate, cream cheese and raspberries and this dessert is just that. Now over to Mr. T!

Happy Valentine’s Day everyone! I am sure that at least some of you are like me in that you wait until the last minute to get certain things done. Like thinking about what to make your wife for Valentine’s Day. So, if you are still searching for a nice and quick Valentine’s Day surprise, look no further!

We Germans have this very true saying ‘Liebe geht durch den Magen’, which basically means that you win someone’s heart by making delicious food for them. This creamy mousse will help you with that! )

It’s relatively quick and easy to make. The texture is kind of difficult to describe. Actually, we weren’t sure if we should call this mousse or no-bake cheesecake filling. If you eat it immediately, it’s more like no-bake cheesecake filling. And if you chill it a while, it’s more mousse-like, but not quite like normal mousse. It’s not as airy (or at least, not as airy as I remember mousse to be). And the Greek yogurt gives it a nice tang.

Unfortunately, I’ll have to come up with something else to surprise Erin with. Suggestions are more than welcome! )

White chocolate and raspberry mousse recipe - Recipes

In a metal bowl set over barely simmering water, melt the white chocolate, stirring occasionally, and let it cool to lukewarm.

In a large bowl whisk together the white chocolate and 1 cup of the pastry cream reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well.

In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk 1/4 of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.

Line the sides of an oiled 9 1/2 inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8 inch cardboard round in the bottom of the pan. Invert the top layer of the genoise onto the round, brush the cake with some of the mousse (about 2 cups). Invert the middle layer of the genoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.

Make the raspberry mousse: In a blender or food processor puree the raspberries with the reserved syrup and strain the puree through a fine sieve set over a metal bowl, pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and whisk it into the puree. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water and whisk the mixture until it is the consistency of raw egg white. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. Whisk 1/4 of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly.

Spread about 1 cup of the raspberry mousse evenly over the middle layer of genoise in the pan, arrange some of the raspberries neatly around the edge of the pan, and continue to arrange the raspberries in concentric circles until the surface of the mousse is covered. Spread the remaining raspberry mousse over the raspberries, invert the third layer of genoise onto the mousse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the genoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a plate.

Garnish the cake: Arrange some of the raspberries around the top edge of the cake, mound the chocolate curls in the center of the cake, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs.


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