This incredibly light and fluffy white chocolate mousse has a sweet raspberry sauce. Additionally, you can use this excellent mousse as a cake icing or filling.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 16 |
| Yield: | 3 cups |
Ingredients
- 1 (10 ounce) package frozen raspberries, thawed
- 2 tablespoons white sugar
- 2 tablespoons orange liqueur
- 1 ¾ cups heavy whipping cream, divided
- 6 ounces white chocolate chips
- 1 drop red food coloring
Instructions
- Process berries in a blender or food processor until smooth. Strain mixture into a small bowl and discard seeds. Add sugar and liqueur; stir until sugar dissolves. Makes 1 cup raspberry sauce.
- Warm 1/4 cup cream and white chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate melts; let mixture cool until lukewarm. Stir in 1 tablespoon raspberry sauce and food coloring. Transfer to a large bowl.
- Beat 1 1/2 cups cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into melted chocolate mixture, 1/3 at a time, until no streaks remain.
- Layer into parfait dishes and serve with remaining raspberry sauce.
Nutrition Facts
| Calories | 180 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 8 g |
| Sodium | 21 mg |
| Sugars | 12 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I skipped the liqueur and mistakenly used Ghirardelli white chips (not sure if they’re actually chocolate or not) and filled and iced a chocolate cake with it. I poured the raspberry sauce between layers and on top of the cake. Everyone agreed it was the best cake they have ever tasted. The next day everyone wanted me to bake another because the first one didn’t last. I chilled the mousse before filling the cake and it still squished out of the cake when I stacked it. I wasn’t planning on icing it with the mousse but when it squished out, that made the decision easy. I had doubled the mousse recipe and there was just enough to fill between the 4 layers of the torted 8” cake and cover the outside. It was a huge hit. I’ll definitely be making it again and will also make the mousse/sauce on it own as a dessert. The sauce pushed this recipe over the top and was incredible.
This is pretty good, however I added all of the raspberry sauce to the white chocolate and then folded into the cream. This produced a far better mousse. Without all of the sauce the mousse was very bland.
I made this exactly as written except for two things. I used fresh raspberries and Cointreau instead of Grand Marnier. This is delicious and refreshing. However, to get 16 servings from this recipe each serving would only be 1/4 cup each which is way to small for my big eaters.
Excellent! Made a nilla wafer crumb crust and had a white chocolate mousse pie with raspberry sauce drizzled over the top. Oh yeah….I’ll be making it again.
Made it exactly as recipe called. Excellent! Refrigerated for about 2 hours before serving. Absolutely delicious!! Great job! Thanks!
This is a dish I will definitely make again. Everyone loved it !
Easy and fast recipe. A lovely, deliciously light desert. One I will definitely make again.
I saved this recipe to my Allrecipes box way back in 3/2007 but didn’t get around to making it until a few days ago. It’s fairly easy to make. I was lazy so didn’t strain the raspberry puree. I have Grand Marnier and orange citronge in my cupboard. I intended on using the citronge but grabbed the Marnier by mistake and added it to the puree before catching the error. But, according to the internet Marnier is a cognac-based orange liqueur so I figured it would be ok. I did not add food coloring to the chocolate-cream mixture. It’s also not necessary to put this mix into a separate bowl. Once the cream was whipped, I folded the cooled chocolate mix into the whipped cream. It sets up nicely in the frig. It has a light, creamy texture and flavor. The raspberry puree was a little tart but not overly so. I ended up with a lot of leftover puree which would be good on ice cream, stirred into plain or vanilla yogurt, or drizzled on a bagel that has cream cheese on it . I would make this again.
Everyone loves it! Uses idea Dom other review of chocolate cups! Tasted amazing. Was a little difficult to strain seeds from raspier berry but defiantly will make agin!!
Very good recipe for mousse but I don’t mix any raspberry sauce into the actual mousse. I just make the white chocolate mouse and then top and layer the raspberry sauce on it. Looks beautiful! I’ve also used bottled raspberry sauce which makes this an even EASIER recipe! lol!
Easy, easy and easy!!!! Tasty!!! A nice “go to” recipe when you don’t have a lot of time.
we LOVED this recipe on my first attempt… I put more raspberry mixture into the white chocolate, making the entire thing more pink, and instead of orange liquor, I used a splash of vodka and a drop of Orange Young Living Essential Oil. My hubby and I LOVED it!! The kids haven’t tried it yet, but I’m sure it will be a hit!! can’t wait to use dark chocolate instead of white chocolate!
Was absolutely delicious but sooooo filling! Took away the liqueur as we wanted a non-alcoholic version. Very quick for mousse though!
I made the following changes: 1. added creme de cassis on the raspberry sauce to make it less tart. 2. i cooked the sauce a little bit just to make sure the sugar had desolved. (make sure there’s enough sauce so that guests can add to the mousse as they wish, it may be too sweet for some of them) 3. I quickly pan fried almond slithers and put them on top of the mousse for texture (and had extra ones on the side also) 4. Double the recipe produced 10 servings. I served them in small 6ounce glasses like in the picture.
Great recipe! Went over wonderfully for my dinner party. I agree with a few of the other reviewers in that there is no way the current amounts of product should yield 16 servings. I did these in rather shallow wine glasses and it fed 8 people lightly.
I plan on making this for event at our church and have had a test panel and they loved it. When you are baking the cheese cake remember that the center does not get firm in the oven. I over baked mine the taste was great but the center fell.
Pretty good…nice raspberry flavor. i used Chambord instead of orange liquer. pretty to make in parfait glasses…or wine or martini glasses. my only complaint is that it is a little too sweet but otherwise nice light tasting dessert.
This recipe has potential but it was very grainy and a little too much like eating flavored whipped cream than mousse. If I make it again I will be tweaking it to resolve some of the things we disliked about it.
Thanks for such a yummy treat after dinner. We all loved it but the math didn’t work out for me, I don’t know how to get 16 servings out of this. Worth the time to make it hard to wait to eat. Perfect!
Not bad but tasted too much like just whipped cream–would advise adding more white chocolate and raspberry sauce before folding whipping cream in
Very rich I would recommend using a lighter cream than the condensed milk I felt like it overpowered it and it would turn out better with a whole milk or even half whole milk and half evaporated milk.