White Chocolate and Raspberry Mousse

Posted by in Chocolate Recipes on May 23 2009 | Leave A Comment

Please welcome newest Chocablogger and recipe fiend Ben Dillon as he shares a rather delicious summery recipe…

White Chocolate and Raspberry Mousse


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)
White Chocolate and Raspberry MousseWhite Chocolate and Raspberry MousseWhite Chocolate and Raspberry Mousse


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.

White Chocolate and Raspberry MousseWhite Chocolate and Raspberry Mousse

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…

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Comments On This Post

  1. This looks awesome! I’m going to give it a try this summer — looks like a cool dessert.

  2. great for a romantic dessert!!!

  3. 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.

  4. What exactly is caster sugar? Can normal granulated sugar be used instead?

  5. Ben

    Caster Sugar is just a finer grain of sugar. It must be an Australian thing?

  6. andrea

    wow! from just reading it I know it’ll be a good dessert!!!! 😀 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)

  7. Raspberry Swirl Cheesecake Pie – YUM!

  8. Shelley

    I tried this recipe twice, but both times after I added the melted chocolate the mixture became very lumpy. 🙁

  9. Heather

    I tried this recipe twice. The first time..my cream/egg white mixture did not thicken and the melted chocolate went lumpy in the mixture. The second time i tried, while attempting to get the egg white/cream mixture to thicken.. i turned it to liquid butter and it did not thicken into a mousse kind of texture. Upon asking another chef in town. He mentioned that the thickened cream (also called Heavy cream in Canada) needed to be whipped to make whipping cream before folding it into the egg whites.. It would have been really helpful to have told me in your recipe that i needed to whip the thickened cream before adding it..

    • Phoenix

      I didn’t find I needed to whip the cream before adding it but I always try and keep all my ingredients a similar temperature when cooking as it can change a recipe dramatically even if its just using eggs from the refrigerator in a cake recipe.

      Perhaps letting the melted chocolate cool a little more but not so much it starts to solidify again and the cream at room temperature then using an electric mixer if available to whisk together at a high speed.
      Thats all i did and i’ve never made a mouse before came out fine.
      I dont really know how whipping the cream before adding the chocolate would stop lumps forming other then the time it takes to whip it you are bringing it to room temp.

  10. The cream will need to be at room temperature – this may be why the mixture goes lumpy when you add the melted chocolate if the cream is cold.

  11. kmurphy

    the reason it is going lumpy is that the hot choc being added to the cold egg white mixture makes the choc solidify. To avoid this, whisk the egg whites and sugar as described in the receipe, remove on third of the egg white mixture and set aside, when add the cream to the remaining egg whites and fold. When the choc is melted, immediately add the one third egg whites and whisk quickly to form a paste, then immediately fold in the remaining egg white and cream mixture.

  12. This is an AWESOME looking recipe. I’m suddenly very very hungry.

  13. Raspberry Mousse is the ultimate!

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