This Raspberry White Chocolate Mousse is deliciously creamy and not too sweet! Every bite is layered with with fresh raspberries, sweet raspberry sauce and fluffy white chocolate mousse!
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It’s about time I post a simple parfait-style dessert on the blog already. I recently whipped up a batch of my Homemade Raspberry Sauce and had quite a bit leftover. So instead of using it in a big and crazy dessert, I decided to make something simple.
I originally thought of making pancakes, but I already have plenty of pancake recipes on the blog. I wanted to do something new — a simple parfait! I mean, technically I already have a parfait recipe on here, but those are Halloween themed so they don’t really count.
Raspberry White Chocolate Mousse Parfaits
When I think of the best flavours to pair with raspberry, my mind always goes to chocolate, specifically white chocolate! I just uploaded this White Chocolate Covered Strawberry Cake the other day, and since the white chocolate mousse filling paired so well with the strawberry flavour, I knew it would make a stellar treat when paired with my raspberry sauce.
Reasons to Love These Parfaits
- Super easy to make both the raspberry sauce and the mousse
- No eggs or gelatin needed for the mousse
- Only 5 ingredients needed for the raspberry sauce and 4 ingredients needed for the mousse
- Both sauce and mousse can be prepared ahead of time so it’s ready to assemble when you’re ready
- Can be made as a large trifle or in small cups for individual servings
Homemade Raspberry Sauce
Start by preparing the raspberry sauce. As I said, I had some raspberry sauce leftover, so that’s what I used. Since my raspberry sauce recipe makes a pretty big batch, I included a halved version of the recipe below.
If you want more details, click on the link to the recipe. Basically, you’ll need to cook the fresh/frozen raspberries, sugar, water and lemon juice on the stovetop for a few minutes. Then press it through a strainer and discard the seeds, if you want.
To thicken the sauce, I added a cornstarch slurry and let it cook for about a minute. From there, let it cool down to room temperature, then chill it in the refrigerator.
You can do this days in advance, and you may even have some leftover, so you can drizzle it onto some ice cream, spread it on biscuits or toast, or just enjoy it with a spoon like I’ve done once…or twice.
Creamy White Chocolate Mousse
Allow me to introduce you to one of the easiest mousse recipes you will ever make! A lot of mousse recipes use gelatine as a stabilizer, or have a thousand steps where you have to temper egg yolks, and strain and do a ton of unnecessary work.
Luckily for you, I’ve got a simple 4-ingredient recipe for mousse that’ll be just as creamy as the more complicated recipes out there!
How to Make Easy White Chocolate Mousse
In 3 easy steps, you can make your own fluffy and creamy mousse!
- Make the Ganache: the recipe uses 1 and 1/2 cups of heavy whipping cream, but you’ll only need 1/4 cup for the ganache. Combine it with the white chocolate in a bowl and microwave in 30 second intervals for about a minute. Stir until it forms a smooth ganache, then pour it into a larger bowl and let it cool completely at room temperature or in the fridge.
- Make the Whipped Cream: Beat the remaining 1 and 1/4 cup of heavy cream with some powdered sugar and vanilla until a thick whipped cream forms. A great tip is to chill your (stainless steel or glass) bowl in the freezer for at least 20 minutes before you begin. The cold helps the heavy cream whip up a lot faster.
- Fold Them Together: Once the ganache is cooled, use a rubber spatula to fold in the whipped cream, 1/3 at a time. Scoop under, fold over etc. Until no more streaks of ganache remain.
You can enjoy the mousse right away, but to make it more firm, I left it to chill in the refrigerator overnight.
How to Layer These Parfaits
If you’re not looking to impress people with the appearance, then go ahead and just spoon both the mousse and raspberry sauce into your serving cups.
However, if you want neater layers, I suggest scooping the mousse into a piping bag and pouring the raspberry sauce in a squeeze bottle. Pipe an even layer of mousse on the bottom, then squeeze a layer of raspberry sauce on top. You can even throw in a few raspberries if you’d like!
Repeat 4 more times with another layer of mousse, raspberry sauce, fresh raspberries, and a final layer of mousse. Garnish with more fresh raspberries and a mint leaf if you wanna get extra fancy.
You May Also Like
- White Chocolate Covered Strawberry Cupcakes
- Vanilla Raspberry Cake
- White Chocolate Raspberry Poke Cake
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Let’s get baking!
- 2 cups (9 oz) fresh or frozen raspberries, thawed
- 1/3 cup granulated sugar (or to taste)
- 1/3 cup water
- 1/2 tsp lemon juice
- 1 Tbsp cornstarch
- 3 Tbsp cold water
White Chocolate Mousse:
- 6 oz. white chocolate, chopped
- 1 and 1/2 cups heavy cream, divided
- 1/3 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 cup fresh raspberries (optional)
- Fresh raspberries
- Fresh mint leaves
For the Raspberry Sauce:
- Combine fresh or thawed raspberries, sugar, water, and lemon juice in a saucepan on high heat and bring to a boil.
- Once the mixture begins to boil, lower the heat and allow raspberries to cook and soften, stirring occasionally for about 8-10 minutes.
- Remove sauce from heat and press through a fine mesh strainer, discard the seeds. Return to saucepan and stove.
- Add 1 tablespoon of cornstarch to 3 tablespoons of water and whisk to combine. Add to raspberry sauce and cook on high heat, whisking constantly until glaze thickens, about 1 minute.
- Transfer to a separate bowl to cool completely. Once cooled, pour sauce into an airtight jar and refrigerate until ready to use.
For the White Chocolate Mousse:
- Put the chopped white chocolate and 1/4 cup of heavy cream into a small bowl. Microwave in 30 second intervals, stirring after each until fully melted and smooth. Set aside to cool completely.
- In a medium chilled stainless steal bowl, using a handheld mixer, whip the remaining 1 and 1/4 cup of heavy cream with the powdered sugar and vanilla until it reaches stiff peaks.
- Scoop the cooled white chocolate ganache into a large bowl. Slowly fold in the mousse, 1/3 at a time until it’s all incorporated. Cover with plastic wrap and chill in the refrigerator for 2 hours, or overnight.
Assembling the Mousse Cups:
- Pipe or spoon a layer of mousse into each dessert cup. Pour a layer of raspberry sauce on top, then add a layer of fresh raspberries. Repeat layers (mousse, raspberry sauce, raspberries, mousse) for all of the glasses.
- Garnish with fresh raspberries and fresh mint leaves. Enjoy!
- Make Ahead: (1) Raspberry Sauce can be made days in advance and stored in an airtight jar in the refrigerator until ready to use. (2) White Chocolate Mousse can be made a day or 2 in advance. Place a sheet of plastic wrap directly on the surface and store in the refrigerator.
- How to Serve: You can serve this mousse in small individual glasses or in a large trifle dish.
- White Chocolate: For the best flavour, use a good quality bar of white chocolate, or white chocolate baking bars.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 697Total Fat: 34gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 57mgSodium: 68mgCarbohydrates: 97gFiber: 14gSugar: 78gProtein: 7g
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