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