Raspberry & White Chocolate Mousse

Raspberry Mousse_site

I love a simple mousse – it’s a light and refreshing way to finish a meal, particularly if the meal is fairly substantial. My favourite desserts are those that pair ‘tart’ with ‘sweet’, so combining raspberries with white chocolate was always going to be a winner.

Thanks to Food to Love.com.au for this lovely recipe. I didn’t adapt it at all, other than to top off the mousses with some white chocolate and raspberry powder shards – they were fun to make and looked delightful; if you want to make them, I’ve included the recipe below.

These pretty-as-a-picture desserts went down a treat with the family – glasses were licked clean (okay, mostly by the dog) – and everyone commented on how light and refreshing they were.



Serves 8 

Ingredients: (This recipe uses metric measurements; click here for Unit Converter)

  • 300g frozen raspberries
  • 2 tbsp lime juice
  • 2 tsp gelatine powder
  • 1/4 cup just-boiled water
  • 2 cups thickened or heavy cream* (see note below)
  • 200g white chocolate
  • egg-whites
  • 2 tbsp sugar
  • Optional: Extra whipped cream (you might like to add a tablespoon of icing sugar to sweeten it) and white chocolate & raspberry powder shards (see recipe below)


  1. Allow the frozen berries to thaw (this is important so that the mixture isn’t too cold when the gelatine is added later).
  2. In a food processor, puree berries with lime juice until smooth. Strain through a fine sieve to remove seeds.
  3. In a small bowl, dissolve gelatine by sprinkling over water and whisking vigorously with a fork (this can take a good minute). Allow to cool a little, but don’t allow it to set.
  4. In a small saucepan, bring a third of a cup of the cream to a simmer. Add chocolate – leave to melt for a minute, then stir until smooth. Remove from heat and whisk in berry puree and gelatine mixture (NB: the gelatine needs to be the same temperature as the mixture it’s going into, otherwise you’ll end up with jelly lumps). Put aside.
  5. In a medium bowl, using an electric mixer, beat egg-whites until soft peaks form. Beat in sugar until thick and glossy.
  6. In a separate bowl, whip remaining cream to soft peaks.
  7. Fold whipped cream into raspberry mixture, then gently fold in the whipped egg whites, trying not to deflate the mixture.
  8. Spoon evenly among eight 3/4-cup serving glasses. Chill at least 2 hours or overnight. Take out of fridge for about 20 minutes to half an hour before serving. Decorate with piped whipped cream and white chocolate & raspberry powder shards (see recipe below). Otherwise, decorate with fresh berries and grated white chocolate.

*Note: I personally think the cream component could be reduced down to one cup – having less cream would intensify the raspberry flavour. You’ll probably find the serving size decreases to 6.



  • 50g white chocolate
  • Raspberry powder


  1. Place a sheet of baking paper over top of a small baking sheet and put aside.
  2. Melt white chocolate over low heat in a double boiler.
  3. Pour chocolate onto the baking paper and spread thinly into a rectangular shape using an off-set spatula. Sprinkle raspberry powder over top of the chocolate immediately.
  4. Put the sheet with chocolate into the freezer for a short while to begin to harden. Take out and cut into shards using a sharp knife (if the chocolate is too hard the chocolate will splinter), then place back in the freezer until serving time.

Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Continuous Fluorescent Lighting Softbox


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