White Chocolate Raspberry Mousse

This white chocolate raspberry mousse combines some of my favorite flavors and techniques. In addition to a berry puree, you’re making homemade whipped cream — so easy to do with a handheld immersion blender — and assembling a gorgeous dessert just like you would a trifle. Topped with fresh berries, it’s a fresh take on a classic dessert.

White Chocolate Raspberry Mousse Dessert

I love this white chocolate raspberry mousse dessert for a number of reasons. One, it’s really simple to make. Two, when you serve it as a parfait in a clear glass or cup, it is impressive to see — great presentation when you’re hosting a dinner or having a party.

And three, it is so delicious. So, if you’re planning a special dinner for Valentine’s Day, Christmas or another holiday when you want to serve a stunning dessert, this should be your go to choice. Honestly, any time of the year is a good time for a mousse dessert.

Assembled in Stemless Wine Glasses

I prefer to assemble this dessert in stemless wine glasses. We own a set of stemless glasses, and they’re our favorite type of wine glasses.

We use these stemless glasses for everyday meals to hold soda or sparkling water or to serve wine, naturally. But in a pinch we can use them in place of small trifle cups, like the ones we used in our pumpkin tiramisu dessert, for a dessert like this one where you really want to see all of the layers.

Ingredients Overview

Step-by-Step Instructions

In a saucepan, combine raspberries, sugar and lemon juice.

Cook over medium heat until the raspberries break down and the mixture thickens slightly.

Let it cool and then strain to remove seeds.

Melt the white chocolate in a heatproof bowl set in the microwave for about 60 seconds, stirring occasionally. Once melted, let it cool slightly.

In a separate bowl, whip the heavy cream, vanilla extract and sugar until stiff peaks form. Gently fold in the melted white chocolate into the whipped cream until well combined.

Spoon a layer of the raspberry sauce into the bottom of each glass.

Carefully spoon or pipe the white chocolate mousse over the raspberry layer, filling the glasses. Repeat the layers to get the trifle effect.

Refrigerate the mousses for at least 30 minutes to set. Just before serving, garnish with fresh raspberries.

If you have it, add white chocolate shavings to the top, too. Or sprinkle powdered sugar over the top.

Notes

This recipe calls for fresh raspberries, which I realized in the middle of winter might be hard to find or they could be exceptionally expensive. In this instance, I would recommend using frozen raspberries. This could be summer berries you froze after they were freshly picked or the frozen berries from the grocery stores.

If you don’t have a piping bag to add the mousse, you could always make one. There is a hack using parchment paper that will achieve the same effect.

If you’re interested in buying stemless wine glasses, you can find them in all different varieties on Amazon. This includes colored glasses, wide bodied ones and even those made from plastic, which are great for using outside during warmer weather.