A flawless dessert ideal for every season, this white chocolate mousse with raspberry cream is so rich, creamy, and delicious! Easy and quick to make, you will need around 15 minutes to get a beautiful, chocolaty treat. Here is the recipe:
Servings 6
Ingredients:
For the white chocolate mousse:
- 180 ml milk
- 2 teaspoons powdered gelatin
- 1 teaspoon vanilla extract
- 250 grams’ high-quality white chocolate
- 250 ml heavy cream, softly whipped
For the raspberry sauce:
- 100 grams fresh or frozen raspberries
- 100 grams icing sugar, sifted
Instructions:
- In a bowl, add the icing sugar and the berries and allow to macerate for 15 minutes until the juices start to release. Blitz to a puree; pass through a fine sieve. Set aside.
- In a small saucepan, pour the milk and add the vanilla extract. Set over a low heat and bring to scalding point, then leave aside to infuse for 10 minutes.
- In the meantime, sprinkle the gelatin in a small cup and add 5 tablespoons of water. Stir to incorporate and allow to set for 3 minutes.
- In a stainless steel bowl, apply the chopped white chocolate. Reheat the milk slightly, then add 2/3 of the milk over the white chocolate; stir well to incorporate.
- Add the gelatin mixture to the remaining warm milk and stir until it has entirely dissolved. Apply this to the chocolate mixture. Let it cool slightly but don’t let it become stiff.
- Next, whip the heavy cream until it just holds its own weight. After that, fold it into the white chocolate mixture and combine until well incorporated. Whisk briefly until soft peaks form.
- Take 6 serving glasses or ramekins, and spoon a small amount of the mousse mixture into each glass/ramekin. Then, divide the raspberry sauce between the serving glasses. Spread the remaining mousse mixture over the sauce in each glass/ramekin.
- Apply in the fridge for up to 3 hours to set. Before serving, garnish with chocolate shavings or a few fresh raspberries (if desired). The dessert keeps up to 8 hours in the fridge covered.
Enjoy!
White Chocolate Mousse with Raspberry Sauce
A flawless dessert ideal for every season, this white chocolate mousse with raspberry cream is so rich, creamy, and delicious! Easy and quick to make, you will need around 15 minutes to get a beautiful, chocolaty treat. Here is the recipe:
For the white chocolate mousse:
- 180 ml milk
- 2 teaspoons powdered gelatin
- 1 teaspoon vanilla extract
- 250 grams’ high-quality white chocolate
- 250 ml heavy cream (softly whipped)
For the raspberry sauce:
- 100 grams fresh or frozen raspberries
- 100 grams icing sugar (sifted)
- In a bowl, add the icing sugar and the berries and allow to macerate for 15 minutes until the juices start to release. Blitz to a puree; pass through a fine sieve. Set aside.
- In a small saucepan, pour the milk and add the vanilla extract. Set over a low heat and bring to scalding point, then leave aside to infuse for 10 minutes.
- In the meantime, sprinkle the gelatin in a small cup and add 5 tablespoons of water. Stir to incorporate and allow to set for 3 minutes.
- In a stainless steel bowl, apply the chopped white chocolate. Reheat the milk slightly, then add 2/3 of the milk over the white chocolate; stir well to incorporate.
- Add the gelatin mixture to the remaining warm milk and stir until it has entirely dissolved. Apply this to the chocolate mixture. Let it cool slightly but don’t let it become stiff.
- Next, whip the heavy cream until it just holds its own weight. After that, fold it into the white chocolate mixture and combine until well incorporated. Whisk briefly until soft peaks form.
- Take 6 serving glasses or ramekins, and spoon a small amount of the mousse mixture into each glass/ramekin. Then, divide the raspberry sauce between the serving glasses. Spread the remaining mousse mixture over the sauce in each glass/ramekin.
- Apply in the fridge for up to 3 hours to set. Before serving, garnish with chocolate shavings or a few fresh raspberries (if desired). The dessert keeps up to 8 hours in the fridge covered.
- Enjoy!
