Reviewed: Sep. 17, 2009

I ran this as a special at the restaurant where I work and it was a big seller! I didn't use the raspberry sauce because it turned out too tart and I didn't want it too bleed into the mousse, but the mousse was fantastic!! My one and only complaint is that I think the texture could have been a little better, but overall a really good, really EASY dessert!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

almondjoy2807

Cooking Level: Expert

Home Town: Seaside, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

All four of us loved this. I didn't add food coloring, and I didn't add the orange liquer (didn't have any on hand). I added about a quarter to a half teaspoon of orange extract instead. The mousse was excellent and not too sweet (and I was really afraid it would be, as I usually don't love white chocolate for this reason). I divided it into four one-cup ramekins for four servings (recipe says 16, but they'd be quite small servings). Then, I put a few fresh raspberries on top, and drizzled a couple of tablespoons of the raspberry sauce over that. Then, I shaved some good dark chocolate over the top and it got rave reviews. Thanks Stacey! Very easy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Julia I.

Cooking Level: Expert

Living In: Bala Cynwyd, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 5, 2009

Since a few reviewers had commented that the raspberry sauce was too tart, I used 3T sugar instead of 2T. It was just sweet enough, but still tart enough to balance out the sweetness of the white chocolate mousse. I layered it in a champagne flute w/the raspberry sauce, then topped it with raspberry, sprig of mint, and a chocolate filigree design I made. It received a lot of compliments.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

clillian

Cooking Level: Intermediate

Home Town: Berkeley, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2009

Awesome and so easy! I used a couple of tablespoons of the sauce when making the mousse to make it a little more raspberry flavored. I served mine in wonton cups I had brushed with butter, sprinkled with sugar and baked in mini-muffin tins until golden brown. I garnished with a drizzle of the sauce and shaved white chocolate. They were a hit at our tea party.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Andrea

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2009

Pretty good, super rich

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jolene

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2009

This was rich and does best after chilling for about two hours. I chose not to blend the raspberry sauce in; rather, I layered them in petit little glasses. My guests really liked this, but I thought it was lacking something typical of mousses. Still, it's light and airy, perfect for a summer dessert.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DallasLizzie

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2009

i love this recipe!!! i add just a little more white chocolate though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ZeldaGirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2009

I have made this twice. We absolutly loved this. I skiped out on the liquor (didnt have any on hand). But it still turned out good. I did not strain the seeds out. My husband said he perfered them in. I think it would be better with out. The second go around I drizzled choc. syrup on the in side of the glass just to give it a little better presentation. Easy to make and my daughter loved helping. (Ecspecially liking the bowls)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tamm

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2009

Kind of felt like like I was eating whip-cream, very light version of a mousse! But it was delicious otherwise!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kara

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2009

My friend and I used this as our dessert for our monthly "Top Chef" competition with friends. We substituted raspberries with fresh blueberries and the orange liquor with Godiva chocolate liquor. We won!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

alliekat

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2009

This mousse is outstanding! I agree that it does not make 16 servings...I think i made 5 with mine and that was perfect. I used Triple Sec because it is what I already had. I layered the mousse, rasp sauce, mousse, rasp sauce...in little glass bowls and it was perfect. Great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TIFFANY1021

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2009

It was very good! However, raspberry seeds were a pain. So, I'm trying it with sour cherries next time. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gracey

Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2009

This recipe is excellent! I added a few things such as put more chocolate in the cream mixture and I used Kahlua instead of the orange liqueur. I also put a strawberry and shaved white chocolate for garnish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Toya

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2009

I too served this in chocolate cups that I found at Gordon's around Christmas. Absolutely wonderful and not sickening sweet as you might think it would be.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Connie

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2008

The white chocolate is VERY VERY sweet, and I would add more raspberry to the mousse itself next time. Boyfriend thought it was great though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Miss Helen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2008

This mousse stands delicate and slightly sweet on its own, but failed to shine when I served it as a cream puff filling. The flavor of the mousse is so subtle tasting that it was more like a bland whipped topping than a mousse. The mousse is not as sweet as cool whip is alone. I might try double or tripling the amount of raspberry sauce added to the melted chocolate & cream mixture. The mousse served 8. The raspberry sauce is really fantastic - it went a long way, is delicious on Belgium waffles, and kept very well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ChezColoCook

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2008

This was very good and extremely easy!! I made this recipe for my anniversary dinner and served it in martini glasses. It look beautiful! The only changes I made was omitting the red food coloring, using fresh berries, and I substituted the almond flavored tequila for the orange liqueur, because it was what I had on hand. Also, I used white chocolate chips because my grocery store did not carry any bars. It worked just fine and according to another recipe, 6oz of the chocolate equals 1 cup of chips. I didn't find it hard to strain the seeds from the berries, I just used a fine wire mesh sieve, and worked the sauce through with a spoon. This recipe made four large servings for me. I will definitely make this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HLARA

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2008

Fairly easy to make, other than trying to get the pureed rasperries through a sieve, which is a pain. I don't see how this could possibly make 16 servings. I served eight, and that seemed to be just about right. Nice served with little crispy cookies for a texture contrast. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2008

This was pretty tasty! A small dollop of the tart raspberry sauce made a perfect contrast to the mild mousse! I do think the number of servings is way off though, there's no way this would feed 16 people unless they're each getting about one spoonful apiece. I made a full recipe and it was just the right amount for 4 people, though we had quite a bit of raspberry sauce leftover. We found that spooning the leftover sauce over whole raspberries (or even strawberries) was a great way to eat the leftovers though!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CookieBurglar

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2008

This is extremely easy, tastes great, and the presentation possibilities are endless. I followed this recipe to the T and it came out perfect. For the presentation I drizzled long stems with the sauce, shaved white chocolate over the glasses, and put a fresh raspberry on top. Impressive to say the least!! Possible the prettiest thing I have served.

Was this review helpful? [ YES ]
1 user found this review helpful