15-Minute White Chocolate Mousse with Raspberries
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If you’re short on time but still want something that feels a little fancy, this white chocolate mousse with raspberries is just the thing. It’s smooth and creamy with a rich white chocolate base, and the fresh raspberries bring a sweet, juicy contrast that keeps it light. It only takes about 15 minutes to make without baking involved.
I usually enjoy baking from scratch, but some days get too busy. That’s when easy no-bake desserts like Saiki K coffee jelly and this one come in handy.
It looks elegant enough for a dinner party or holiday table, but it’s simple enough for any night of the week. You can whip it up ahead of time, chill it, and enjoy a cool, classy treat whenever you’re ready.
Why You’ll Love This Recipe
- Plan ahead: Make the mousse a day or two before you need it and store it in the fridge. That’s one less thing to think about when you’re getting ready for guests.
- Smooth and satisfying: It’s got that smooth, velvety white chocolate base with a tangy raspberry layer and a handful of fresh berries on top.
- No oven needed: You can skip the baking and still enjoy a rich, satisfying dessert. Great for 4th of July when it’s too hot to bake or Christmas when your oven is already busy with cookies.
- Great for busy schedules: If you’re short on time, this dessert has your back. Mix it up, chill it, and you’re good to go whether it’s a last-minute gathering or just a regular weeknight.
- Dress it up or down: Use pretty glasses if you’re hosting or scoop it into jars for something more casual. It looks great either way.
- Works any time of year: It’s cool and light for summer, but still feels cozy enough in colder months. Just switch up the fruit depending on what’s in season.
How to Make White Chocolate Mousse with Raspberries
If you love desserts that are smooth, sweet, and full of fresh berry flavor, this raspberry white chocolate mousse is worth making. Whipped cream and melted white chocolate create a mousse that’s both light and rich, giving you that perfect balance in every spoonful.
Prep takes about 10 minutes, with a quick cook time of just 5. Let it chill properly so the texture sets just right.
Scroll to the bottom of this post for the printable recipe card with ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the mousse:
- White chocolate bar: Chocolate bars melt smoother than chips, but chips will work if that’s what you have.
- Heavy cream
- Vanilla extract
- Sugar
For the raspberry layer:
- Raspberries: Fresh berries give the best flavor, but frozen raspberries are totally fine when fresh ones aren’t available.
- Sugar
- Lemon juice: A little squeeze brightens everything up and helps thicken the sauce as it cooks.
Garnish
- Fresh raspberries: Add a pop of color and a juicy contrast to the smooth mousse.
- White chocolate shavings: For a bit of texture, a touch of extra sweetness, and that pretty finishing touch.
Step-By-Step Instructions
Creamy white chocolate mousse layered with fresh raspberries is easier to make than it looks. Start with a quick berry sauce, whip the mousse, layer it all in glasses, and chill until set. It comes together fast with just the right mix of rich chocolate and bright fruit flavor.
Step 1: Make the raspberry sauce
Add raspberries, sugar, and lemon juice to a small saucepan and cook over medium heat. Stir occasionally until the berries break down and the mixture thickens slightly. Let it cool, and strain out the seeds if you prefer a smooth sauce.
Step 2: Melt the chocolate
Place the white chocolate in a heat-safe bowl and melt it in the microwave in short bursts, stirring in between. You can also use a double boiler on the stove. Once melted, set it aside to cool slightly.
Step 3: Whip the cream
In a separate bowl, whip the heavy cream with vanilla extract and a little sugar if you like it sweeter. Beat until stiff peaks form, then gently fold in the cooled white chocolate until smooth and fully combined.
Step 4: Layer it up
Spoon some raspberry sauce into the bottom of each serving glass. Add a layer of mousse on top, using a spoon or piping bag to keep it neat. Repeat the layers if your glasses are tall or you want more berry goodness.
Step 5: Chill and serve
Pop the glasses into the fridge and chill for at least 30 minutes so the mousse can set. Right before serving, top with fresh raspberries and a few white chocolate shavings for that perfect finishing touch.
Substitutions
Running low on ingredients? You can still make this dessert with a few simple changes. Here are some easy swaps to help you keep things moving without a grocery run:
- Heavy cream: Regular whipping cream works well.
- Vanilla extract: Almond extract is a simple swap that still adds warmth and flavor, just with a slightly different twist.
- Raspberries: Strawberries, blackberries, or mixed berries are great alternatives. Just keep in mind that cooking times might shift depending on the fruit.
- Lemon: Lime juice gives a brighter, tangier flavor and works just as well in the raspberry layer.
- White chocolate shavings: Add crunch and contrast with chocolate curls, sprinkles, or even a bit of crushed meringue if you want something playful and sweet.
Expert Tips
- Use quality white chocolate: Since the chocolate is the star of this dessert, using a bar with real cocoa butter makes a big difference in both flavor and texture.
- Choose your coulis texture: For a smooth raspberry layer, run it through a fine mesh strainer. If you like a bit of texture and don’t mind the seeds, you can skip this step for a more rustic feel.
- Keep it cold: Using cold cream and chilled bowls makes whipping easier and helps the mousse set up quickly once it’s layered and chilled.
- Let the chocolate cool: After melting, let the chocolate sit for a few minutes before folding it into the cream. This keeps everything light and fluffy instead of melting down.
- Whip just enough: Aim for stiff peaks that hold their shape but still look soft and creamy. Overwhipping can make the mousse heavy or grainy.
- Wait to garnish: Top your mousse with berries and chocolate shavings right before serving so they stay fresh, crisp, and picture-perfect.
How to Store This Recipe
If you’re making this raspberry white chocolate mousse ahead of time, layer it into individual jars or glasses, cover them well, and refrigerate for 1 to 2 days. Keep the raspberry sauce in a separate sealed container and add it right before serving for the best texture and flavor. Save the fresh berries and white chocolate shavings for the last minute so they stay crisp and pretty.
Leftovers can be stored in the fridge, tightly covered or in an airtight container, for up to 3 days. Skip the freezer though, since it can mess with that smooth, creamy texture.
What to Serve with White Chocolate Mousse with Raspberries
White chocolate mousse pairs beautifully with something light and crisp on the side. Try serving it with a buttery shortbread cookie or a crunchy biscotti for contrast.
Fresh fruit like summer berries or citrus slices add a bright note. For a nice finishing touch, enjoy it with a glass of sparkling wine or a shot of espresso.
More Dessert Recipes To Try
No-Bake White Chocolate Mousse with Raspberries Recipe
Ingredients
For the mousse:
- 1 (4.4 ounce) white chocolate bar chopped, with some reserved for garnish
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon sugar optional
For the raspberry layer:
- 2 cups raspberries fresh
- 2 tablespoons sugar
- 1 medium lemon juiced
Garnish:
- raspberries fresh
- white chocolate shavings
Instructions
- Add raspberries, sugar, and lemon juice to a small saucepan and cook over medium heat. Stir occasionally until the berries break down and the mixture thickens slightly. Let it cool, and strain out the seeds if you prefer a smooth sauce.
- Place the white chocolate in a heat-safe bowl and melt it in the microwave in short bursts, stirring in between. You can also use a double boiler on the stove. Once melted, set it aside to cool slightly.
- In a separate bowl, whip the heavy cream with vanilla extract and a little sugar if you like it sweeter. Beat until stiff peaks form, then gently fold in the cooled white chocolate until smooth and fully combined.
- Spoon some raspberry sauce into the bottom of each serving glass. Add a layer of mousse on top, using a spoon or piping bag to keep it neat. Repeat the layers if your glasses are tall or you want more berry goodness.
- Pop the glasses into the fridge and chill for at least 30 minutes so the mousse can set. Right before serving, top with fresh raspberries and a few white chocolate shavings for that perfect finishing touch.
Notes
- Since the chocolate is the star of this dessert, using a bar with real cocoa butter makes a big difference in both flavor and texture.
- For a smooth raspberry layer, run it through a fine mesh strainer. If you like a bit of texture and don’t mind the seeds, you can skip this step for a more rustic feel.
- Using cold cream and chilled bowls makes whipping easier and helps the mousse set up quickly once it’s layered and chilled.
- After melting, let the chocolate sit for a few minutes before folding it into the cream. This keeps everything light and fluffy instead of melting down.
- Aim for stiff peaks that hold their shape but still look soft and creamy. Overwhipping can make the mousse heavy or grainy.
- Top your mousse with berries and chocolate shavings right before serving so they stay fresh, crisp, and picture-perfect.
