This creamy white chocolate mousse with raspberry sauce is really simple to make and is ideal for an indulgent date night recipe. It also makes a great dinner party dessert. It might not be healthy but it is perfect for a special sweet treat.
I first made this white chocolate mousse with raspberry sauce about 10 years ago inspired by MasterChef. Like lots of great Masterchef recipes it was definitely worth making again and I have made it a few times over the years.
The great thing about this chocolate mousse is that it's egg-free and so suitable for anyone who can't eat eggs. It's also just so easy. It's really quick to make and you can make it in advance. Who doesn't love a make-ahead dessert for entertaining?
Yes, entertaining! If you are planning a dinner party, a date night or just a catch up with friends, this white chocolate mousse will go down a treat!
What do you need to make to make this white chocolate mousse?
You only need 5 ingredients to make this whole dessert including the chocolate mousse and the raspberry sauce!
- Whipping cream - You could replace this with double cream
- White chocolate - Use a good quality bar of chocolate as it's what gives the mousse it's flavour
- Raspberries - You could use fresh or frozen
How do you make white chocolate mousse and raspberry sauce?
As I said, this white chocolate mousse is so simple to make. You just need to melt the white chocolate and whip the cream and then fold the chocolate into the cream. It is that simple!
The raspberry sauce is equally easy to make. Just heat the raspberries with a little sugar and some water in a small saucepan. Mash them a bit with a spoon to break them down and simmer for a few minutes.
Push them through a sieve to remove the seeds. When the sauce has cooled, you can pour it on top of the chocolate mousse.
Tips when melting the white chocolate
If you are melting the white chocolate in a bowl above a pan of simmering water, you need to make sure the water doesn't touch the bowl so the chocolate doesn't get too hot. I always rest the bowl in a sieve as it's an easy way of keeping it in one place.
Can you swap dark chocolate for the white chocolate?
Yes of course! You could make an equally tasty mouse using the same method but with either milk or dark chocolate.
Can you replace the raspberries?
Yes, if you're not a fan of raspberries then feel free to replace them with another berry. You could try backberries, strawberries or blueberries.
Can you make it vegan?
I haven't tried making a vegan version of this white chocolate mousse. However, you can buy vegan whipping or double cream and it should work just as well. You can also replace the cream with full fat coconut milk.
If you are looking for a healthy vegan dessert alternative then why not try this vegan strawberry tofu mousse instead?
How long does this white chocolate mousse last?
This mousse should keep well for about three days in the fridge. Always store it in the refrigerator.
The difference between a mousse and a fool
Strictly speaking, this white chocolate mousse is actually a white chocolate fool. A fool is made of whipped cream with other ingredients folded in. In this case, the melted white chocolate is folded into the whipped cream, making it a fool.
A mousse normally has beaten egg whites as well as cream.
Memories of white chocolate mousse on MasterChef?
My recipe is not the same as the one on Masterchef but I was inspired by the show. I remember the judges were not too impressed and said that the white chocolate was overpowered by the raspberries.
Would that really matter? I thought. Well, if I put lots and lots of white chocolate in, I was sure I could avoid that little problem. And if not, I'd be quite happy to taste raspberries.
More Inspired by Masterchef Desserts
Why not try one of these special dessert recipes?
White Chocolate Mousse with Raspberry Sauce
- 200 ml whipping cream
- 100 g white chocolate
- 2 tablespoon water
Ingredients for the raspberry sauce
- 70 g raspberries
- 1 tablespoon sugar
- 4 tablespoon water
- Put the white chocolate in a bowl with a couple of tablespoons of water over a pan of simmering water. Melt gently and stir as it is melting. Make sure the water underneath doesn't touch the bowl. Stop as soon as it has melted. Leave it to cool for about 10 minutes.
- Put the cream in another bowl and whisk till it forms stiff peaks. Add the melted chocolate and fold it into the cream.
- Put the cream mixture into wine glasses or any individual serving dishes and put in the fridge to chill.
- To make the raspberry sauce put all the sauce ingredients in a small saucepan and heat. Stir and squash the raspberries with the back of the spoon so they disintegrate. After five minutes take off the heat.
- Put a sieve above a bowl. Pour the pan contents into the sieve. Use a spoon to help push all the sauce and bits of raspberry through the sieve. All the seeds will then be left in the sieve and you will have a sweet but slightly sharp sticky sauce in the bowl.
- When ready to serve, take the mousse out of the fridge and top with the sauce.