White Chocolate Mousse


One weekend instead of going through my binder of recipes, I asked Tom what he wanted me to make for dessert. He immediately answered "mousse". Every time I hear or see the word mousse it reminds me of a funny story.

Many moons ago, I decided with a friend of mine that we were going to make Valentine's Day dinner for our boyfriends instead of going out. We decided on steak, baked potatoes, salad and chocolate mousse. I'd never made mousse before, but my friend had, so I left it up to her.

Our first disaster started when she turned on the mixer too high and the cocoa powder went flying all over the kitchen. Our second disaster was when the timer on the stove decided to no longer work, which resulted in some very overcooked steak. And to round out the night with a third and final disaster, we had picked up champagne flutes at the dollar store to put the mousse in and then refrigerated them. One accidental clink of a spoon against the glass sent it cracking into tiny shards. I'm glad to say we've both improved in cooking since that night. :)

Tom decided to make it a little more interesting for me after declaring that he wanted mousse. He decided that it had to be white chocolate mousse. I'd never had it before and was up for the challenge. I knew it would be much more sugary than a chocolate mousse so I liked that this recipe called for a tart fruit as well.

White Chocolate Mousse with Raspberry Sauce
Adapted from: allrecipes.com 
Servings: 8
Printer Friendly 

    • 6 oz. white chocolate, chopped
    • 1 1/4 cup heavy whipping cream
    • 1 carton fresh raspberries, plus extra for garnish
    • 2 tbsp. water
    • 2 tbsp. sugar

1. Fill the bottom pan of a double boiler with 2 inches of water and bring to a simmer over medium heat. Place the top pan over the bottom, add the white chocolate and 1/4 cup heavy whipping cream and melt, stirring frequently with a wooden spoon. Let cool.
2. Add the raspberries, water and sugar to a blender and process until smooth. Place a metal strainer over a bowl and pour the raspberry mixture into it. Discard and seeds from the raspberries. Taste, adding any sugar if necessary.
3. In the bowl of your stand mixer with the beater attachment, add the remaining cup of heavy whipping cream. Start on a low speed and gradually increase until soft peaks form.
4. Transfer the melted chocolate mixture to a bowl, add one tablespoon of the raspberry sauce and stir until fully blended. Gently fold in the whipped cream until fully combined.
5. Transfer to individual serving dishes and garnish with some of the raspberry sauce and a few fresh raspberries.

A lot of the comments on this recipe said that using fresh raspberries would end up with a sauce that was too tart to eat. I have no idea what these people were talking about. The chocolate mousse was incredibly sweet and the tartness of the raspberry sauce was perfect to cut through some of that sweetness.


  1. I've never made mousse for dessert I should because I love it.


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