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.

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
• Instructions
• Substitutions
• Equipment
• Storage
• Top tip
• White Chocolate Mousse with Raspberries

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.

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