The Easiest White Chocolate and Raspberry Mousse – Egg Free & Gelatin Free | #foodBloggerLove

Chocolate  and  raspberries   isn’t that a match made in  heaven ?  Add to that a  soft  melt  in the mouth  packaging  that is  perfect  for  sharing. Oh yes , I am  talking  about   White  Chocolate  Raspberry  Mousse.   And  the  best  part  is  you can make  it all  without  breaking a  sweat.

I did a  back-take  when I saw  the  #foodbloggerlove  mail for  valentine’s  day.   Already ! Didn’t   I just  finish baking  the cookies !?.  Time  flies .. yes indeed ! When I first met  DH we  might have  had  a  couple  of  grey hairs between  us, and  now  we  don’t  keep track 😉 .

So there  it  was the  first  inspiration- WHITE. Of course it is valentine’s  day so  there has  to be   RED – Raspberries  it is.  Now  to make  something  fun,  a  bit  playful and  perfect  for  sharing !!! And   another  big  plus  will be something  that I  can make  ahead.

Mousse, of course!  I love  my standard  recipe for  white chocolate mousse,  it is  decadent  and  perfect  for  a  mousse cake !   For some time I was  thinking  of  making a vegetarian  – no egg , no gelatin –  version of  it.  And  here it  is –  a  little  lighter  and  airier  than  the original, but  still with  perfect  mousse  texture.   The  berries  are perfect  complement  to the  chocolate ,  bringing a  balance  to the   rich desert.

It  takes  only 5  ingredients –  white  chocolate, raspberries,  sugar, vanilla  and  whipped  cream.   Use  good  quality ingredients  you can  find  especially  when it  comes  to chocolate and  vanilla.   You don’t   need a  lot  of  these,  but  it  makes a  lot  of  difference. The  chocolate   helps  the  mousse  hold  its   shape. It is   strong  enough to be used as a cake  filling , but  do not   plan on  stacking more  than  one layer over  this.

Just a  word  of  caution – often  recipes call for  mixing the  raspberry  puree into the  whipped  mix.  I have  two issues  with this –

• The  acidity  in the  raspberry  changes  the  texture of the  mousse –  minute  curdling  I guess.
• It could be  just  me but the  color is  never  to my liking. Often it ends  up being  more purple  than  red or  even pink.

I am not  saying  that  it  is  impossible, but  this  is an  easy  recipe   and  I would  rather  not  leave  it  to chance.  So my solution is to drizzle a little  sauce   and create a  marbled  effect , or  you could  layer and   berry puree  and  chocolate mousse.

About   licking  the  bowl  clean – I am  all for  it.   Do it  as  soon  as  you can , preferably right  after  you  put  the  desert  bowls  into the fridge.  The  mousse needs  to be  chilled  for  at  least  an hour  for it to set  up  and  have that  characteristic  texture.

And  now  to the most  important  part   in this  recipe  – mise en place – everything   in its place . It is   very easy to overlook this  part  especially when the  ingredient  list  is  so short.  But  that is  the key,  we  are  working  with  just a  handful of  ingredients  in a  very short  time.  So make  sure  that  the  heavy cream is  chilled , the  mixing  bowl is  chilled   and  everything  else is at  room temperature.

The recipe  in pics :

And   before I forget  here are  a  couple  of  tools   that  make it  all  easy  – rubber  spatula  and a pastry bag  or a  squeeze  bottle.

White Chocolate Raspberry Mousse

By Syama

An easy white chocolate and raspberry mousse that sets perfectly without eggs or gelatin.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Servings 2

Ingredients

  

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• 1.5 to 2 Cups Fresh Raspberries 1 Pint Box
• 6 Oz White Chocolate
• 1 Cup Heavy Cream
• 2 Tbsp Fine Sugar
• 1 Tsp Vanilla Extract

Instructions

 

• Wash the raspberries and pat dry. Reserve a few to decorate.
• Take a small sauce pan add the remaining raspberries along with 2 Tbsp sugar. Gently mash with the back of a spoon and heat over low to medium heat. Cook for a few minutes until the berries ooze the juices and come to a boil. Simmer over low heat for 5 minutes until the juices thicken a little.
• Remove from fire and strain. Discard the seeds. Cool the pulp and fill into a squeeze bottle (optional).
• Take the white chocolate and 2 Tbsp of heavy cream in a microwave safe bowl. Microwave in 30 second increments until the chocolate is melted. Check and mix the contents after each 30 interval. Set aside to cool down to room temperature.
• Whip the remaining heavy cream into almost stiff peaks.
• Add half the whipped cream into the cooled chocolate mix. Slowly fold in to loosen the texture. This will take a few turns and you might loose a little volume here.
• Gently fold in the remaining whipped cream. Try not to deflate it and the mix should look light and fluffy.
• Drizzle about 1 Tbsp of the raspberry sauce over it . Fold the mix over itself a few times to create beautiful streaks or leave it as it is.
• Transfer to a serving bowl/s . Cover with plastic wrap and refrigerate for at least 1 hour.
• When ready to serve remove from the fridge , drizzle more sauce on top and garnish with raspberries and chocolate chips.

Notes

• The heavy cream should be chilled well , as well as the bowl and whipping attachment.
• The bowl used to melt should be very dry - any moisture  will seize the chocolate.
• Do not microwave the chocolate after it has become soft. If unsure microwave at 15 sec intervals.

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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A  big  shout  out  to the   fabulous  ladies at  The PinterTest Kitchen   for bringing   all these  recipes  together ! Check out  the  valentine  collection !