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Two glass of white chocolate mousse with raspberries filled with a layered raspberry and cream parfait, topped with raspberries and white chocolate shavings.

No-Bake White Chocolate Mousse with Raspberries Recipe

Author: Jessica Haggard
Raspberry white chocolate mousse is smooth, rich, and surprisingly easy to pull together. The texture is smooth and creamy, and the raspberry sauce adds just enough brightness to keep each bite interesting. Add a few fresh berries on top, and you’ve got a dessert that feels fresh, balanced, and just right for any occasion.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 475 kcal

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.
Serve: It goes great with something crisp like shortbread or biscotti. Finish with espresso or sparkling wine.
Store: Store the raspberry sauce separately and add just before serving. Wait to garnish with fresh berries or chocolate shavings until the last minute. Leftovers keep in the fridge for up to 3 days, but skip freezing to keep the texture smooth and creamy.

Nutrition

Calories: 475kcalCarbohydrates: 20gProtein: 4gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 135mgSodium: 33mgPotassium: 206mgFiber: 4gSugar: 15gVitamin A: 1769IUVitamin C: 16mgCalcium: 94mgIron: 1mg
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