Romance is in the air with this sweet dessert for two! Light and fluffy white chocolate mousse is swirled with fresh raspberry sauce, layered with fresh raspberries and topped with fresh whipped cream.
This dessert is one of the best I’ve ever made. I made it last week and haven’t stopped thinking about it since. If you love chocolate mousse, you’re going to love this white chocolate version!
I’m normally not a white chocolate fan, but this my friends is so darn good. White chocolate, as I’m sure most of us know, isn’t really chocolate. It’s basically just cocoa butter, milk, and sugar – it’s sweet… and most times too sweet for me.
So, why is this one of the best things I’ve ever made? The combination of the white chocolate and raspberry combo is amazing, and to cut the sweetness of the white chocolate I added mascarpone cheese. The result is a perfectly sweet, slightly tangy mousse perfect for sharing with your valentine.
If you’ve never made a mousse before, it’s actually pretty easy. For this white chocolate mousse you’ll start with an egg, heavy cream, and sugar. Whisk it over a double boiler until it’s steaming and then stir in the white chocolate. Once it’s cool add in the mascarpone cheese and fold in whipped cream. That’s really all there is to it!
The raspberry sauce comes together in seconds and really takes the white chocolate mousse to the next level. If you love raspberries you will definitely love this dessert!
The recipe is pretty detailed and there are a lot of steps, but it’s easy to do. You can make the white chocolate raspberry mousse up to two days in advance, which makes it great for Valentine’s Day! No need to stress out over dessert – it’s the perfect ending to a romantic meal.
- 1 Egg
- 2 Tablespoons Heavy Cream
- 2 Tablespoons Granulated Sugar
- ½ Cup White Chocolate Chips
- 2 Tablespoons Mascarpone Cheese, at room temperature
- 1 Cup Heavy Cream
- ½ Cup Fresh Raspberries
- 2 Teaspoons Granulated Sugar
- Half of a Lemon, juiced
- Fresh Whipped Cream and Raspberries, for topping
- Whisk the egg with the heavy cream and sugar until very smooth in a medium-sized glass bowl. Bring about an inch or two of water to a boil in a small pot that the bowl fits nicely over (you’re creating your own double boiler).
- Once the water is boiling, place the bowl over top and whisk continuously until the egg mixture is steaming and very smooth.
- Remove the bowl from the heat and add in the white chocolate chips. Mix well until the chocolate melts and the mixture is very smooth. (If the mixture isn’t hot enough to melt the white chocolate, simply place the bowl back over the steaming water and whisk until it melts). Let the white chocolate mixture cool to room temperature.
- Once the mixture is cool, stir in the room temperature mascarpone cheese. Set aside.
- Whip the heavy cream in a stand mixer at high speed until stiff peaks form. Gently fold in ¾ of the whipped cream into the white chocolate mixture. You will have a light and fluffy mousse. Refrigerate the mousse for at least 1 hour before serving.
- To make the raspberry sauce combine the raspberries, sugar, and lemon juice in a small pot. Cook the mixture over medium heat while mashing the raspberries with a potato masher or fork until you have a raspberry pulp.
- Strain the raspberry pulp into a small bowl to remove the seeds. You’ll be left with raspberry sauce. Refrigerate until ready to use.
- When you’re ready to serve, swirl in ¾ of the raspberry sauce to the mousse. Layer the mousse in serving glasses with fresh raspberries. Top each serving with more fresh raspberries, the remaining whipped cream and drizzle with the remaining raspberry sauce.
- *Total time includes cooling and chilling of the mousse. You can make this up to two days ahead of time.