Creamy Raspberry White Chocolate Mousse Cups
A light and indulgent dessert featuring smooth white chocolate mousse combined with fresh raspberry puree, perfect for any occasion and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 6 oz (170 g) white chocolate, chopped
- 1 1/2 cups (360 ml) cold heavy cream
- 1 cup (125 g) fresh raspberries, plus extra for garnish
- 3 tbsp (38 g) granulated sugar, adjust to taste
- 1 tsp vanilla extract
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 1 tsp gelatin powder (optional but recommended)
- 2 tbsp (30 ml) cold water
Instructions
- Bloom the gelatin: Sprinkle 1 tsp gelatin over 2 tbsp cold water in a small saucepan. Let sit for 5 minutes, then warm gently over low heat until dissolved. Set aside to cool slightly.
- Melt the white chocolate: Place chopped white chocolate in a heatproof bowl and melt using a double boiler or microwave in 20-second bursts, stirring until smooth and warm but not hot (about 100°F/38°C). Let cool slightly.
- Whip the cream: Pour cold heavy cream into a chilled mixing bowl. Add sugar and vanilla extract. Beat on medium-high speed until soft peaks form, about 3-4 minutes. Avoid overwhipping.
- Prepare raspberry puree: Blend fresh raspberries with lemon juice until smooth. Strain through a fine mesh sieve to remove seeds. Adjust sweetness with sugar if needed.
- Combine gelatin and raspberry puree: Stir the cooled gelatin mixture into the raspberry puree evenly.
- Fold mousse: Gently fold the raspberry puree mixture into the melted white chocolate. Fold in one-third of the whipped cream to lighten the mixture, then gradually fold in the remaining whipped cream until smooth and airy.
- Assemble cups: Spoon or pipe the mousse into 6 serving cups. Cover and refrigerate for at least 3 hours or overnight to set.
- Garnish and serve: Top each mousse cup with fresh raspberries or white chocolate shavings before serving.
Notes
Chill mixing bowl and beaters before whipping cream to achieve better volume. Use gentle heat to melt white chocolate to avoid graininess. Bloom gelatin properly to prevent clumps. Fold mousse gently to keep it airy. If mousse is too soft after chilling, refrigerate longer. For dairy-free version, substitute heavy cream with coconut cream and use dairy-free white chocolate.
Nutrition
- Serving Size: 1 mousse cup
- Calories: 320
- Fat: 22
- Carbohydrates: 28
- Protein: 3
Keywords: raspberry mousse, white chocolate mousse, dessert cups, easy mousse recipe, creamy dessert, raspberry dessert, white chocolate dessert