These White Chocolate Mousse Cups With Raspberries are the perfect Valentine’s Day treat! With layers of creamy white chocolate mousse and tangy raspberry sauce, they’re easy to make and look amazing. Great for parties, romantic dinners, or a fun family dessert — they’re sure to win hearts!
Sweet white chocolate and tangy raspberry are a match made in heaven! The pretty layers look fancy, but it’s surprisingly simple to make. Served in individual glasses, it’s perfect for Valentine’s Day, parties, or any special occasion.
📖 Recipe
Valentine's Day White Chocolate Mousse With Raspberries
A Valentine’s dream dessert: silky white chocolate mousse meets tangy raspberry sauce. Your taste buds will fall in love!
Ingredients
- For the Mousse:
- 1 4.4 oz (125g) white chocolate bar, chopped
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon sugar (optional)
- For the Raspberry Layer:
- 2 cups fresh raspberries
- 2 tablespoons sugar
- Juice of 1 lemon
- Garnish:
- Raspberry
- Chocolate shavings
Instructions
Prepare the Raspberry Layer:
- In a saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat until the raspberries soften and release their juices.
- Let cool slightly, then strain to remove seeds (optional).
Make the White Chocolate Mousse:
- Melt the white chocolate in a microwave-safe bowl in 30-second increments, stirring between each, until smooth. Let cool slightly.
- In a separate bowl, whip the heavy cream, vanilla extract, and sugar until stiff peaks form.
- Gently fold the melted white chocolate into the whipped cream until well combined.
Assemble the Mousse:
- Spoon a layer of raspberry sauce into the bottom of each glass.
- Carefully spoon or pipe the white chocolate mousse over the raspberry layer, filling the glasses.
- Repeat the layers if desired or if your glasses are tall.
Chill and Garnish:
- Refrigerate the mousses for at least 30 minutes to set.
- Just before serving, garnish with fresh raspberries and white chocolate shavings.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 806Total Fat: 62gSaturated Fat: 39gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 149mgSodium: 81mgCarbohydrates: 57gFiber: 6gSugar: 48gProtein: 9g
Ingredients
- Berry Swap: Replace raspberries with strawberries, blueberries, or blackberries for a different flavor.
- Dark Chocolate: Substitute dark chocolate for white chocolate if you prefer a less sweet mousse.
- Alcoholic Twist: Add a splash of raspberry liqueur to the raspberry sauce for a grown-up version.
See recipe card for quantities.
How to Make White Chocolate Mousse
Prepare the Raspberry Layer:
- In a saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat until the raspberries soften and release their juices.
- Let cool slightly, then strain to remove seeds (optional).
Make the White Chocolate Mousse:
- Melt the white chocolate in a microwave-safe bowl in 30-second increments, stirring between each, until smooth. Let cool slightly.
- In a separate bowl, whip the heavy cream, vanilla extract, and sugar until stiff peaks form.
- Gently fold the melted white chocolate into the whipped cream until well combined.
Assemble the Mousse:
- Spoon a layer of raspberry sauce into the bottom of each glass.
- Carefully spoon or pipe the white chocolate mousse over the raspberry layer, filling the glasses.
- Repeat the layers if desired or if your glasses are tall.
Chill and Garnish:
- Refrigerate the mousses for at least 30 minutes to set.
- Just before serving, garnish with fresh raspberries and white chocolate shavings.
Hint: to pipe the mousse into the glasses neatly, use a piping bag or a plastic zip-top bag with the corner snipped off. This keeps the layers clean and visually stunning.
Substitutions & Variations
- Berry Swap: Replace raspberries with strawberries, blueberries, or blackberries for a different flavor.
- Dark Chocolate: Substitute dark chocolate for white chocolate if you prefer a less sweet mousse.
- Alcoholic Twist: Add a splash of raspberry liqueur to the raspberry sauce for a grown-up version
💭Crucial Success Tips
Make sure the white chocolate is fully cooled before folding it into the whipped cream to avoid melting the cream and losing that light, airy texture.
FAQ
Absolutely! Prepare the mousse up to 24 hours in advance and store it in the fridge. Garnish just before serving.
No, leaving the seeds in is fine if you don’t mind the texture. Straining just makes the sauce smoother.
Yes, for a quicker option, store-bought sauce works well.
How to Store White Chocolate Mousse
Store the assembled mousse glasses in the refrigerator for up to 2 days. Add garnishes just before serving for the best presentation.
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