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Raspberry White Chocolate Mousse

Raspberry White Chocolate Mousse

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    40 m
Stacey Walery

Stacey Walery

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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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

AMANDA FAIR
130

AMANDA FAIR

11/3/2003

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!

naples34102
86

naples34102

12/31/2007

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.

Amber
78

Amber

5/25/2006

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.

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