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Raspberry White Chocolate Mousse

Total Time

Prep: 25 min. + chilling


8 servings

Raspberry sauce is an appealing base for this fluffy white chocolate mousse. The treasured treat is surprisingly easy and a delightful change of pace from heavier cakes and pies.


  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 2 tablespoons sugar
  • 1 tablespoon thawed orange juice concentrate
  • 2 cups heavy whipping cream
  • 6 ounces white baking chocolate
  • 1 teaspoon vanilla extract
  • 1/4 cup milk chocolate chips
  • 1 teaspoon canola oil


  1. In a blender, combine the raspberries, sugar and orange juice concentrate; cover and process until smooth. Press through a sieve; discard seeds. Refrigerate sauce.
  2. In a large saucepan cook and stir cream and white chocolate over low heat, until chocolate is melted. Stir in vanilla. Transfer to a large bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally.
  3. Beat cream mixture on high speed until light and fluffy, about 1-1/2 minutes (do not over beat). Just before serving, melt chocolate chips and oil in a microwave or saucepan. Spoon 2 tablespoons of raspberry sauce on each plate. Pipe or spoon 1/2 cup chocolate mousse over sauce; drizzle with melted chocolate. Store leftovers in the refrigerator.

Nutrition Facts

1/2 cup: 410 calories, 32g fat (19g saturated fat), 87mg cholesterol, 50mg sodium, 30g carbohydrate (28g sugars, 2g fiber), 3g protein.

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