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feature image of white chocolate mousse with raspberries
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5 from 1 vote

White Chocolate Raspberry Parfaits

There's nothing quite like a decadent dessert that's both light and refreshing. This white chocolate raspberry mousse recipe fits the bill perfectly. The sweet creamy richness of the white chocolate pairsdeliciously with the tartness of fresh raspberries, perfect for a special occasion or a delightful summer treat.
Prep Time10 minutes
Cook Time5 minutes
Chill Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: white chocolate mousse, white chocolate raspberry desserts, white chocolate raspberry mousse
Servings: 4 servings
Author: Lisa Kerhin

Equipment

Ingredients

For the Raspberry Puree

  • 2 cups fresh raspberries
  • 2 tablespoons sugar
  • 1 lemon, juiced

For the Mousse

  • 1 (4.4 ounce) good quality white chocolate bar, chopped
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar
  • fresh raspberries and chocolate shavings for garnish, optional.

Instructions

  • I like to keep the cream in the refrigerator while I am making the raspberry puree. Keeping these items cold helps the cream to whip better.
  • 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 a few minutes and then strain to remove seeds.
  • 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.
  • 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.

Notes

    • When straining the raspberry puree, 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. 
    • Use quality white chocolate.
    • Frozen raspberries can be used. I like to thaw them out and drain the excess liquid before making the raspberry sauce.
    • 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.