White Chocolate Raspberry Mousse
White chocolate raspberry mousse cups are so simple and elegant! These individual dessert cups filled with a light and creamy mousse and topped with fresh raspberries are perfect for parties or special events.
I love desserts that are made in individual serving cups. They’re so convenient and easy to serve to guests. But also, they’re just so cute!
No Bake Strawberry Cheesecake Cups, Mini Cherry Cheesecakes, Peaches and Cream Parfaits, and No Bake Pumpkin Cheesecake Cups are some of my favorite desserts here on the blog.
Whenever my husband and I have a date night, these are the types of desserts that are so great to have on hand. We can make up a batch of these and stick them in the fridge until we’re ready to serve them. My husband and I can take ours to the bedroom (when we’re having a home date night) while the kids enjoy theirs at the table. It’s a win-win for everyone!
But these are also great for large groups of people and parties. Everyone is sure to love them!
Why I Love These
- They’re super easy!
- They’re also quick, only taking 15 minutes to make!
- Fresh raspberries, heavy cream, and white chocolate are an amazing flavor combination everyone is sure to love!
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Equipment Needed
- Paring or chef knife
- Small saucepan
- Mixing bowls
- Mixer (I love my Kitchen Aid mixer!)
- Serving glasses or cups (wine glasses work well—this recipe makes 4 wine tumblers)
Ingredients for White Chocolate Raspberry Mousse
Find the full list of ingredients, amounts, and instructions in the printable recipe card at the bottom of this post.
- White Chocolate: You’ll need a white chocolate bar, chopped into pieces.
- Heavy Cream: Heavy cream makes this mousse so rich and creamy.
- Vanilla Extract: Use store-bought or homemade vanilla extract.
- Sugar: Regular white granulated sugar is used here.
- Raspberries: Fresh raspberries are used.
- Lemon Juice: You’ll need fresh lemon juice from one lemon.
- Chocolate Shavings: Add some white chocolate shavings as a garnish to make these look extra special.
How to Make White Chocolate Raspberry Mousse
- Prepare the Raspberry Layer: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly. Let it cool and then strain to remove seeds, if desired.
- Make the White Chocolate Mousse: Melt the white chocolate in a saucepan over low heat or in a heatproof bowl set in the microwave for about 60 seconds, stirring occasionally. Once melted let it cool slightly.
- In a separate bowl, whip the heavy cream, vanilla extract, and sugar until stiff peaks form.
- Gently fold in the melted white chocolate into the whipped cream until well combined.
- Assemble the Mousse: Spoon a layer of the 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 for a touch of elegance.
More Easy Dessert Recipes
- No Bake Cherry Cheesecake Dessert
- No Bake Strawberry Cheesecake Cups
- Mini Cherry Cheesecakes
- Cherry Crumble
- Peaches and Cream Parfaits
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
White Chocolate Raspberry Mousse
Ingredients
For the Raspberry Layer:
- 2 cups fresh raspberries
- 2 tablespoons sugar
- Juice of 1 lemon
For the Mousse:
- 1 (4.4 oz) white chocolate bar, chopped 125g
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon sugar optional
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 break down and the mixture thickens slightly. Let it cool and then strain to remove seeds, if desired.
- Make the White Chocolate Mousse: Melt the white chocolate in a saucepan on the stovetop or in a heatproof bowl set in the microwave for about 60 seconds, stirring occasionally. Once melted let it cool slightly.
- In a separate bowl, whip the heavy cream, vanilla extract, and sugar until stiff peaks form.
- Gently fold in the melted white chocolate into the whipped cream until well combined.
- Assemble the Mousse: Spoon a layer of the 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 for a touch of elegance.