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READY IN 40 mins

Raspberry White Chocolate Mousse

Read Reviews (107)

"This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse." — Stacey Walery

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Original recipe makes 3 cups Change Servings

1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur

1 3/4 cups heavy whipping cream
6 ounces white chocolate, chopped
1 drop red food coloring

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Directions

Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 40 mins

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Reviews More Reviews

Most Helpful Positive Review

Nov 03, 2003

I made this for a dinner party the other night and placed it inside chocolate shell cups then I topped it with raspberries and blackberries. I also drizzled some of the raspberry sauce on the plate for decoration....my guests went nuts for it and have told everyone about it!

—AMANDA FAIR

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Most Helpful Critical Review

Dec 31, 2007

This came together perfectly and made for a lovely presentation in parfait glasses. It just wasn't anything I'd make again. Can't quite put my finger on it, but something was off, maybe the combination of the three flavors, or maybe Grand Marnier was not the best choice of liqueur. This was just okay, and there are many better mousse, raspberry, and white chocolate recipes than this. None of my dinner guests were particularly impressed either, but for those who are going to give this recipe a shot my suggestion would be to try Cassis, or Chambord, or leave the liqueur out altogether.

—naples34102

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131 Ratings

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May 25, 2006

I used this recipe for a New Year's Eve dinner party because I had two pregnant guests and didn't want to serve raw eggs. It was very easy to make and had a nice light taste. It was a great finisher for a heavy dinner. I bought Keebler waffle cone cups and painted them with melted chocolate and then piped in the mousse. I drizzled extra raspberry sauce on top and then added fresh raspberries. I also drew designs in the plates with raspberry sauce and then put the cups on them. I used a squeeze ketchup bottle from the grocery store for the sauce. This made a great elegant dessert that actually wasn't all that hard to make. I will definitely make this again! It got raves from the guests.

—Amber

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Jul 28, 2003

Really light and yummy mousse! I used this as the filling for my moist chocolate cake, topped with creamcheese frosting. People were raving over the cake!

—PIE_LUVER

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Aug 01, 2007

I have made this a few times, and while the mousse is fantastic, if you don't get fresh, ripe raspberries, the sauce is way too tart. :( Also, make sure to fold the mousse together and not overmix it or it'll start to curdle!

—stareynoso

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Oct 04, 2006

Very good! I whipped up a bit more cream than called for, so I could "sacrifice" some & stir a little bit into the white chocolate mixture before folding the rest in. This makes it easier to fold in & gets better distribution w/out fear of stirring the air out of the cream. I really liked Amber's presentation idea, of serving it in fancied up waffle cones, (thumbs up to Amber!) but was transporting these to my daughter's so I made chocolate cups for the grown-ups instead. Didn't want to overload the kids w/ sugar so I "parfaited" their's. I garnished w/ a couple of fresh raspberries rolled in sugar. Thansk Stacie!

—IMVINTAGE

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May 26, 2006

This was terrific! I made a few modifications though - not the biggest white chocolate fan, so I made it with 3oz. of bittersweet chocolate and 3oz. of semi-sweet chocolate. I think having less sugar in the chocolate made the raspberry taste more pronounced. Also, I didn't have orange liquor so I used chambord to make the raspberry sauce, and it was delicious.

—amaz

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Jun 12, 2007

oh my god this is good. Very quick and easy to do and tastes sublime. I made on a camp site with no fridge etc and it worked great. I had to substitute cassis instead of orange liqueur and didn't blend the raspberries - just crushed fresh ones with a spoon to great effect. I also used Green & Blacks vanilla chocolate which was amazing. only criticism I had is that the portions work out a little small. I'd double the quantities next time.

—krone9

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Nutrition

Calories
180 kcal
9%

Carbohydrates
13.7 g
4%

Cholesterol
38 mg
13%

Fat
13.4 g
21%

Fiber
0.8 g
3%

Protein
1.4 g
3%

Sodium
21 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Raspberry White Chocolate Mousse

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 180
Calories from Fat: 121

% Daily Value *
Total Fat 13.4g 21 %
Saturated Fat 8.2g 41 %
Cholesterol 38mg 13 %
Sodium 21mg < 1 %
** Potassium 40mg 1 %
Total Carbohydrates 13.7g 4 %
Dietary Fiber 0.8g 3 %
Protein 1.4g 3 %
Sugars 12.1g
** Vitamin A 8 %
** Vitamin C 5 %
** Calcium 6 %
** Iron 1 %
** Thiamin < 1 %
** Niacin 1 %
** Vitamin B6 < 1 %
** Magnesium 1 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.