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Decadent Raspberry White Chocolate Mousse Cups

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Creamy and airy white chocolate mousse combined with fresh raspberries creates a light, indulgent dessert perfect for summer parties. Easy to prepare ahead and impress guests with minimal effort.

Ingredients

Scale
  • 8 oz (225 g) white chocolate chips or chopped white chocolate
  • 1 ½ cups (360 ml) heavy cream, chilled
  • 1 cup (125 g) fresh raspberries
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 tsp gelatin powder or agar-agar for vegetarian option
  • 2 tbsp cold water
  • Optional garnishes: fresh mint leaves, extra raspberries, white chocolate shavings

Instructions

  1. Sprinkle 1 teaspoon of gelatin powder over 2 tablespoons of cold water in a small bowl. Let it sit for 5 minutes to bloom.
  2. Place 8 ounces (225 grams) of white chocolate in a heatproof bowl over simmering water (double boiler). Stir gently until smooth and fully melted. Remove from heat and let it cool slightly but not harden.
  3. In a chilled bowl, use an electric mixer to whip 1 ½ cups (360 ml) of heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla extract until soft peaks form.
  4. Warm the bloomed gelatin gently over low heat or in the microwave for about 10 seconds until liquid but not boiling.
  5. Stir the warm gelatin into the slightly cooled white chocolate until fully incorporated.
  6. Take about a third of the whipped cream and mix it briskly into the chocolate to loosen the mixture. Then gently fold in the remaining whipped cream with a spatula, careful not to deflate the airiness.
  7. Blend 1 cup (125 grams) fresh raspberries with 1 teaspoon lemon juice until smooth. Strain to remove seeds if desired.
  8. Spoon a little raspberry puree into the bottom of each serving cup. Then add a layer of the white chocolate mousse. Repeat layering if desired, ending with mousse on top.
  9. Refrigerate for at least 2 hours or until set.
  10. Before serving, top with fresh raspberries, white chocolate shavings, or a sprig of mint.

Notes

Use high-quality white chocolate for best flavor. Chill bowls and beaters before whipping cream. Fold whipped cream gently to maintain airiness. Bloom gelatin properly to set mousse without rubbery texture. Raspberry puree can be strained for smoother texture. Mousse cups can be made ahead and stored up to 3 days refrigerated or frozen (thaw overnight).

Nutrition

Keywords: raspberry mousse, white chocolate mousse, summer dessert, easy mousse recipe, party dessert, no-bake dessert

Find it online: https://pokirecipes.com/decadent-raspberry-white-chocolate-mousse-cups-easy-homemade-recipe-for-summer-parties/