Creamy Raspberry White Chocolate Mousse (Print Version)
# Ingredients:
→ Raspberry Sauce
01 -
2 cups (9 oz) fresh or frozen raspberries, thawed
02 -
1/3 cup granulated sugar, or to taste
03 -
1/3 cup water
04 -
1/2 teaspoon lemon juice
05 -
1 tablespoon cornstarch
06 -
3 tablespoons cold water
→ White Chocolate Mousse
07 -
6 ounces white chocolate, chopped
08 -
1 1/2 cups heavy cream, divided
09 -
1/3 cup powdered sugar
10 -
1 teaspoon pure vanilla extract
11 -
1 cup fresh raspberries (optional)
→ Topping
12 -
Fresh raspberries
13 -
Fresh mint leaves
# Instructions:
01 -
Combine fresh or thawed raspberries, sugar, water, and lemon juice in a saucepan on high heat and bring to a boil.
02 -
Lower the heat and allow raspberries to cook and soften for 8-10 minutes, stirring occasionally. Remove from heat and press through a fine mesh strainer, discarding seeds.
03 -
Whisk 1 tablespoon cornstarch with 3 tablespoons water. Add to strained raspberry sauce and cook on high heat, whisking constantly until thickened, about 1 minute. Cool completely and refrigerate.
04 -
Combine chopped white chocolate and 1/4 cup heavy cream in a bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth. Set aside to cool completely.
05 -
In a chilled stainless steel bowl, whip remaining 1 1/4 cups heavy cream with powdered sugar and vanilla until stiff peaks form.
06 -
Fold whipped cream into cooled white chocolate mixture in thirds until fully incorporated. Chill for 2 hours or overnight.
07 -
Layer mousse, raspberry sauce, and fresh raspberries in dessert cups. Repeat layers. Garnish with fresh raspberries and mint leaves.
# Notes:
01 -
Raspberry sauce can be made days ahead and stored in the refrigerator
02 -
White chocolate mousse can be made 1-2 days in advance
03 -
Use high-quality white chocolate bars for best results
04 -
Can be served in individual glasses or a large trifle dish