This Easy White Chocolate Mousse reads like an elegant love letter and tastes like a sweet spoonful of romance. Its texture is delicate and creamy, with buttery vanilla forward flavor and notes of condensed milk. It is the perfect canvas for glossy, sweet-tart raspberry coulis. This recipe comes together with ease while presenting as a refined decadent dessert ideal for an intimate evening for two or dinner party with friends and family.
REASONS TO LOVE THIS RECIPE
- No-bake
- No complicated techniques
- Easy to find ingredients
- Make ahead
COULIS TIPS
- To simplify this recipe even further, instead of making homemade coulis, you can substitute raspberry jam. Mix ½ cup of jam with one teaspoon of lemon juice. Thin with water to your desired consistency and strain into a small container. Cover and keep in the refrigerator until use.
- In this recipe we use a classic raspberry coulis but there are many other variations that are just as fantastic and can be made using the same basic directions. Some of my favorite flavors include strawberry, blackberry, peach, apricot, and rhubarb.
- For tropical panache, try passionfruit. It pairs beautifully with white chocolate mousse and offers striking color and texture from the edible seeds. Another bonus of using passionfruit is that it comes readymade, no cooking required. Just before serving cut open the passionfruit and spoon the jammy liquid and crunchy seeds on to the top of your mousse. You could even turn this mousse into an interactive dessert by serving each mousse to your guest(s) with a whole passionfruit for them to open and spoon onto their dessert tableside.
Easy White Chocolate Mousse with Classic Raspberry Coulis
Description
SERVINGS
Mousse: 2 standard servings or 4 tasting cups
Raspberry Coulis: approximately ½ cup of coulis
SPECIAL EQUIPMENT: stand or hand mixer, decorative dessert cups or bowls
Ingredients
Scale
Mousse
- 1 ¼ cups cold heavy whipping cream, divided
- 4oz white Chocolate, finely chopped (Ghirardelli, Guittard, Valrhona recommended)
- ½ teaspoon vanilla extract
- pinch of sea salt
Raspberry Coulis
- 12 oz Raspberries, fresh or frozen,
- 3–4 tablespoons granulated sugar
- zest from one medium lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon water
- pinch of salt
- ½ teaspoon vanilla extract
- 1 teaspoon Chambord *optional
Instructions
Mousse
- Place chopped white chocolate in a medium, heat proof bowl.
- In a small pot, heat ¼ cup of heavy whipping cream over medium heat.
- When it is just about to boil, remove from heat and pour over the chocolate. Let sit for 3 minutes. Stir to combine. Set aside to cool to room temperature, approximately 20 minutes. The ganache should be smooth, lightly tan in color and shiny.
- In a separate bowl using a hand mixer or stand mixer with whisk attachment, whisk 1 cup heavy whipping cream. When it starts to thicken, add vanilla extract and pinch of salt. Whisk to firm peaks.
- Using a rubber spatula fold the whipped cream into the cooled ganache until combined. Gently spoon or pipe into individual serving dishes, leaving ¼ inch gap at the rim. Cover and chill in the refrigerator for at least 4 hours.
Raspberry Coulis
- In a small pot, combine raspberries, sugar, lemon zest, lemon juice, water and pinch of salt. Using a fork, mash the berries to help them release their juices. Allow to sit and macerate for 10 minutes.
- Heat the berries over medium high heat, until the fruit has broken down, the sugar has dissolved, and the mixture has become syrupy, approximately 3-5 minutes. The coulis should be a balance of sweet and tart. Add sugar to taste, if needed.
- Place a fine mesh strainer over a small heat proof bowl. Strain berry mixture, gently pressing solids to extract as much liquid as possible. Discard seeds. The coulis should be a syrupy consistency, thick enough to coat the back of a spoon and leave a distinct path when you run your finger through the coating.
- Add the vanilla and Chambord if using. Cool sauce to room temperature, then cover and chill in the refrigerator until use.
Notes
To Serve: Just before serving, remove the mousse from the fridge. Pour over a light layer of raspberry coulis, approximately 1/8-inch, garnish as desired and serve.
GARNISH IDEAS
- whole fresh raspberries
- white chocolate shavings
- chopped toasted almonds or pistachios
- orange zest
- candied citrus peel
- mint or lemon verbena leaves
- edible flowers
NOTES
- After straining the cooked raspberry coulis, if the coulis is too thin, return it to the stove to cook, reducing to desired consistency. If it’s too thick, add additional water.
- Raspberry coulis can be kept covered in the fridge for up to four days.
- Do not pour raspberry coulis over the mousse until just before serving.
- When combining the warm cream and chocolate to make the mousse base, if the chocolate does not fully melt after stirring to combine, heat in the microwave in 10 second increments until just warmed and melted.
- Finished mousse can be kept covered in the fridge for up to two days. Store separately from coulis.
