White Chocolate Raspberry Mousse

There’s nothing quite like a decadent dessert that’s light and refreshing. These White Chocolate Raspberry Mousse Parfaits fit the bill perfectly. The sweet creamy richness of the white chocolate pairs deliciously with the tartness of fresh raspberries, perfect for a special occasion or a delightful summer treat.

The flavor combination, the mousse’s light texture, and the bright raspberry sauce make for a stunning presentation. The recipe is easy to make and uses just a few ingredients to create an easy dessert that looks and tastes like it came from a fancy restaurant. It’s a refreshing treat that’s not overly heavy, making it the perfect way to end a meal.

White chocolate mousse layered with raspberry puree is a simple parfait dessert that will quickly become a favorite. If you’re a fan of coffee, then this Raspberry Almond Cappuccino Parfait is your next to make. Light and airy mousse-type desserts are quickly becoming my favorite to make and eat. This Key Lime Mousse is a favorite and kids love this Banana Split Pudding Parfait .

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White Chocolate Mousse Parfaits

White chocolate and raspberries just go together like peanut butter and chocolate. The mousse is fluffy and sweet while the raspberry puree is just the right amount of tart to balance the sweet out. It’s an insanely delicious combination.

I chose to make single-serving servings but you could use something like a small trifle dish to make one large dessert. I think the individual portions are perfect for a summer party.

This decadent White Chocolate Raspberry Mousse would be a great addition to a holiday dessert menu, to share with someone on Valentine’s Day, or to satisfy a sweet tooth craving.

What is Mousse?

Mousse is typically can be made with whipped cream, whipped egg whites, or both. Generally flavored with melted chocolate, coffee, caramel, puréed fruits, or even just vanilla extract. This mousse recipe does not contain egg whites and is flavored with white chocolate and vanilla extract to bring out the chocolate flavor more.

Why is my mousse not fluffy?

If your mousse isn’t fluffy or doesn’t set, you may not have whipped it long enough or you over-whipped it. Overwhipping can cause the milk solids to start to separate, leaving your mousse with a slightly grainy texture. You want to whip the heavy cream just until firm peaks hold on to the beaters or whisk.

To fix grainy, over-whipped cream, you only need a few tablespoons of fresh cold cream. Add the fresh cream to the mixture and bring it together using a wire whisk until it’s smooth and creamy again.

Can I use frozen raspberries to make this recipe?

Yes, you can use frozen raspberries. My recommendation is to thaw them first and drain off the excess liquid before making the sauce.

Timesaving Tips and Variations

• When straining the raspberry puree, keep this in mind: place the strainer over a bowl to collect the puree. Pressing the berries with the back of a spoon will help you get the puree (not the seeds) through the strainer. Scrape the bottom of the strainer a few times. You want every last drop of the puree you can get.
• Use quality white chocolate like this one.
• Frozen raspberries can be used. I like to thaw them out and drain the excess liquid before making the raspberry sauce.
• When you whip the cream, make sure the heavy cream, the mixing bowl, and the beaters are chilled. I like to place the mixing bowl and beaters in the freezer and keep the cream in the refrigerator while I am making the raspberry puree.
• After melting the chocolate, allow it to cool slightly before folding into the whipped cream. Failing to do this will harden the chocolate in the whipped cream.
• You can substitute the raspberries and make strawberry puree.
• A great dessert idea would be bake mini sugar cookie cups and fill them with the white chocolate mousse, topping with a fresh raspberry.

More Recipes with Raspberries

• White Chocolate Raspberry Scones
• Raspberry Cream Cheese Dessert
• Lemon Raspberry Crumb Cake

Other White Chocolate Recipes

• Strawberry White Chocolate Bark
• White Chocolate Espresso Cookies
• Funfetti White Chocolate Blondies

💡Explore my favorite Kitchen Essentials (Amazon affiliate link)

Recommended Tools

• Medium saucepan
• Large mixing bowl
• Small microwave-safe bowl
• Citrus juicer
• Rubber Spatula
• Mesh strainer
• Stand mixer or handheld electric mixer
• Measuring cups and spoons
• Dessert glasses or mason jars

Ingredients Needed

For the Raspberry Puree:

• 2 cups fresh raspberries
• 2 tablespoons sugar
• Juice of 1 lemon

For the Mousse:

• 1 (4.4 ounces) good quality white chocolate bar, chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon sugar

Garnish:

• Fresh Raspberries
• White Chocolate shavings

Directions to Make

Before you start: I like to place the mixing bowl and beaters in the freezer and keep the cream in the refrigerator while I am making the raspberry puree. Keeping these items cold helps the cream to whip better.

Prepare the Raspberry Puree: In a medium 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.

Make the White Chocolate Mousse: Melt the white chocolate in the microwave using a microwave-safe bowl for about 60 seconds, stirring every 15 seconds. Once melted let it cool slightly.

In a large bowl, using a stand mixer or a handheld electric mixer whip the heavy cream, vanilla extract, and sugar until stiff peaks form. This will take a few minutes and require a little patience. Once the stiff peaks are formed, gently fold in the melted white chocolate into the whipped cream until well combined.

Assemble the Parfaits: Spoon a layer of the raspberry sauce into the bottom of each glass. Carefully spoon or pipe a layer of white chocolate mousse over the raspberries. Repeat the layers once more time.

Chill and Garnish: Refrigerate the mousse cups for at least 30 minutes to set. You can also make this dessert a couple of hours ahead of time and keep in the refrigerator until needed. Just before serving, garnish with fresh raspberries and white chocolate shavings for a touch of elegance.

#SummerDessertWeek

Summer Dessert Week is happening this week and the is event is hosted by Angie, from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes to share with you all week. You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

Today’s Summer Dessert Recipes:

• Shark Sugar Cookies from Hezzi-D’s Recipes Box
• Mixed Fruit Dump Cake from A Day in the Life on the Farm
• S’mores Brownies from Jolene’s Recipe Journal
• Lemon Blueberry Semifreddo from Karen’s Kitchen Stories
• Grape Popsicle Jello Mold from Sweet ReciPEAs
• Strawberry Upside Down Cake from Cheese Curd In Paradise
• Peanut Butter Banana Icebox Cake from A Kitchen Hoor’s Adventures
• Peach Berry Fruit Salad from Jen Around the World
• Christmas Tree Cake Cupcakes from It’s Shanaka
• Summer Rice Krispie Treat S’mores from For the Love of Food
• Blueberry Corn Cookies from The Spiffy Cookie
• The Best Oatmeal Cookies from Our Good Life

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