White Chocolate and Raspberry Mousse
Please welcome newest Chocablogger and recipe fiend Ben Dillon as he shares a rather delicious summery recipe…
Ingredients
To make four serves of this White Chocolate and Raspberry Mousse you will need:
- 150g white chocolate, broken into squares
- 4 egg whites
- 70g (1/3 cup) caster sugar
- 160ml (2/3 cup) thickened cream
- 120g raspberries (fresh or frozen)
Method
Place the white chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir for 3-4 minutes or until the chocolate melts. Remove from heat.
Use an electric beater to beat the egg whites in a medium, clean, dry bowl until firm peaks form. Add half the sugar and beat until the sugar dissolves then add the remaining sugar and beat until glossy. Add the cream and beat until the mixture thickens. Then finally add the melted white chocolate and use a metal spoon to fold until just combined.
Reserve 16 raspberries. Divide half the remaining raspberries among 4 serving glasses. Top with half the white chocolate mousse. Repeat with the remaining raspberries and white chocolate mousse. Top with the reserved raspberries. Place in the freezer for 15 minutes to set, then remove from freezer and serve immediately.
I thought I’d give this a go with Green & Black’s White Chocolate, but any chocolate would work. You could also substitute the raspberries – try other fruit that are in season (blueberries, mangoes, blackberries) or give up on trying to find a healthy balance and substitute the fruit with milk or dark chocolate chips…
Posted by Ben on 23 May 2009 at 12:05 PM
| 7 Comments
Filed in Recipes under mousse, raspberry, recipe, white
May 23, 2009 : 3:58pm
This looks awesome! I’m going to give it a try this summer — looks like a cool dessert.
May 24, 2009 : 9:00pm
great for a romantic dessert!!!
May 25, 2009 : 7:10am
Oh, great! This newest recipe of yours seems to be so delicious just by looking at the images. Very nice presentation as well. Thanks for sharing.
May 29, 2009 : 3:23am
What exactly is caster sugar? Can normal granulated sugar be used instead?
May 29, 2009 : 8:34am
Caster Sugar is just a finer grain of sugar. It must be an Australian thing?
November 14, 2009 : 6:25pm
wow! from just reading it I know it’ll be a good dessert!!!! :D thanks for sharing!!
maybe you would like my recipe too
Raspberry Swirl Cheesecake Pie
-Pastry for single-crust pie (see recipe)
-2 (8 ounce) packages cream cheese, softened
-1/2 cup granulated sugar
-1/2 teaspoon vanilla extract
-2 eggs
-3 tablespoons raspberry jam (with or without seeds)
Sweetened whipped cream for accompaniment
Preheat oven to 425 degrees F (220 degrees C).Prepare pastry shell and line with a double thickness of heavy-duty foil and bake for 5 minutes, remove foil and bake 5 minutes longer. Remove from the oven; reduce heat to 350 degrees F (175 degrees C).
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam.
Bake for 25 to 30 minutes or until center is almost set. Cool on a wire rack for 1 hour.Refrigerate overnight.Let stand at room temperature for 30 minutes before slicing. If desired, serve pie with a dollop of sweetened whipped cream.Makes 6 to 8 servings.
you can found the photo at (http://recipebuddys.com/free-recipes/raspberry-swirl-cheesecake-pie-55144)
December 1, 2009 : 8:02am
Raspberry Swirl Cheesecake Pie – YUM!