Holidays call for luxurious desserts, like this sweet white chocolate mousse with tangy raspberries. Once made, it keeps nicely in the refrigerator for up to 5 days.

My motto is, if it isn't chocolate, it isn't dessert. I make some exceptions for pumpkin-flavored sweets. It's not that I won't make non-chocolate desserts, but when it comes to my preference for eating, I want chocolate.
Especially on holidays and for my birthday, I want something chocolate. After all, holidays are for indulging, and what's more indulgent than chocolate? Like this luxurious white chocolate mousse layered with tangy fresh raspberries.
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Ingredients
White chocolate mousse needs only four ingredients, not including the berries.

- White chocolate – because this is the featured flavor of the mousse, use the best quality you can afford.
- Heavy whipping cream – authentic French mousse uses whipped egg whites, but I used whipped cream instead to make the mousse richer.
- Egg yolks – from large eggs.
- Sugar – to beat with the yolks.
- Raspberries – provides a contrasting tangy flavor for the sweet mousse.
Instructions
This video shows each step of making the mousse, and written explanations are written below.
Finely chop the white chocolate and place it in a large bowl. Set aside.
Place the cream in a small saucepan and set the flame to the lowest heat.
In a small bowl next to the stovetop, vigorously whisk together the yolks and the sugar until pale and thickened.
If the cream isn't yet scalding (small bubbles form at the edge of the pan), turn the flame to medium low until it scalds. Then, turn the heat off, and while whisking continuously, very slowly drizzle about half of the hot cream into the yolks.
Pour the yolk/cream mixture back into the saucepan, and over medium-low heat, stir with a wooden spoon until the mixture thickens and coats the back of the spoon without running when you swipe your finger across the back.

Place a fine-mesh sieve over the chopped chocolate, and pour the yolk mixture through the sieve. Discard any solids left in the sieve. Stir the yolk/white chocolate mixture until smooth. Set aside to cool.
Meanwhile, whip the heavy cream almost to stiff peaks.
Once the white chocolate/yolk mixture is cooled, fold half of the whipped cream into the white chocolate/yolk mixture until almost fully incorporated, then fold in the remaining half of the whipped cream.
Spoon the mixture into four serving glasses, adding a few layers of fresh raspberries into the mousse. Refrigerate for at least one hour, or until ready to serve.

Substitutions
There are no easy substitutions for the main components of the mousse. Even using a different form of chocolate can require adusting the other ingredients.
If you need an egg-free or dairy-free mousse, I recommend searching a recipe specifially formulated for those dietary needs.
However, feel free to substitute any berries (or mix) that you prefer for the raspberries.
Equipment
You're going to need a saucepan, a whisk, a wooden spoon, a spatula, and three mixing bowls. I find a hand-mixer is convenient for whipping the cream.
You'll also need serving glasses for your mousse. These could be large martini glasses, like I used, or stemless wine glasses, or dessert cups.
Storage
Store the mousse in the refrigerator until ready to serve, and store any leftovers in the refrigerator for up to 5 days.
The mousse can also be frozen, though I don't recommend freezing in the martini glasses, because they take up too much room. Wrap the entire wine glass or dessert cup in two layers of plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Top tip
Watch the cream very carefully while heating. It's a small amount so it won't take very long to come to scalding. If it boils, it will cook the egg yolks when added, rather than heat them.
Also, do not let the egg yolks and sugar sit together unwhisked. When they do, the sugar absorbs the water from the yolks, "burning" them. There's no recovering the yolks from this, and you'll need to start over.

White Chocolate Mousse with Raspberries
Holidays call for luxurious desserts, like this sweet white chocolate mousse with tangy raspberries. Once made, it keeps nicely in the refrigerator for up to 5 days.
Ingredients
- 7 ounces (198 g) white chocolate, chopped finely
- 2 large egg yolks
- 2 tablespoons sugar
- 1 ¼ cup (10 fl oz/296 mL) heavy cream, divided
- 1 pint (12 oz/340 g) fresh raspberries
Instructions
- Finely chop the white chocolate and place it in a large bowl. Set aside.
- Place the cream in a small saucepan and set the flame to the lowest heat.
- In a small bowl next to the stovetop, vigorously whisk together the yolks and the sugar until pale and thickened.
- If the cream isn't yet scalding (small bubbles form at the edge of the pan), turn the flame to medium low until it scalds. Then, turn the heat off, and while whisking continuously, very slowly drizzle about half of the hot cream into the yolks.
- Pour the yolk/cream mixture back into the saucepan, and over medium-low heat, stir with a wooden spoon until the mixture thickens and coats the back of the spoon without running when you swipe your finger across the back.
- Place a fine-mesh sieve over the chopped chocolate, and pour the yolk mixture through the sieve. Discard any solids left in the sieve. Stir the yolk/white chocolate mixture until smooth. Set aside to cool.
- Meanwhile, whip the heavy cream almost to stiff peaks.
- Once the white chocolate/yolk mixture is cooled, fold half of the whipped cream into the white chocolate/yolk mixture until almost fully incorporated, then fold in the remaining half of the whipped cream.
- Spoon the mixture into four serving glasses, adding a few layers of fresh raspberries into the mousse. Refrigerate for at least one hour, or until ready to serve.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.
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Citrus Lemon Zester & Cheese Microplane Grater by AdeptChef
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Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers
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KitchenAid 9-Speed Hand Mixer, Empire Red
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OXO Good Grips 11-Inch Better Balloon Whisk
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Calphalon Classic Stainless Steel Cookware, Sauce Pan, 1 ½-quart
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OXO Good Grips 3-piece Silicone Spatula Set
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 171Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 152mgSodium: 50mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 5g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
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