Raspberry White Chocolate Mousse Recipe - Allrecipes.com
Raspberry White Chocolate Mousse Recipe
  • READY IN 40 mins

Raspberry White Chocolate Mousse

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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!

 
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.

 
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.

 
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!

 
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!

 
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!

 
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.

 
Jul 23, 2003

I substituted dark chocolate for the white chocolate and strawberries for the raspberries. It was pretty good but I overwhipped the cream and chocolate mixture and it became a little grainy.

 

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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.

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