White Chocolate Mousse with Raspberry Coulis
Indulge in the perfect harmony of creamy sweetness and tangy freshness with this decadent White Chocolate Mousse with Raspberry Coulis. Featuring airy, velvety white chocolate mousse paired with a vibrant homemade raspberry coulis, this dessert is a show-stopping blend of flavors and textures. Soft peaks of whipped cream and egg whites give the mousse its signature cloud-like consistency, while the rich white chocolate adds a luxurious depth. The raspberry coulis, enhanced with a hint of lemon juice, provides a bright, zesty contrast that balances the sweetness beautifully. Finished with a touch of fresh raspberries and optional mint leaves for garnish, this elegant dessert is ideal for special occasions or an indulgent treat any time. Ready in just 40 minutes (plus chilling time), it’s a simple yet sophisticated recipe that’s sure to impress!
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Ingredients
- 200 grams white chocolate
- 60 ml heavy cream (for melting chocolate)
- 300 ml heavy cream (for whipping)
- 2 large egg whites
- 2 tablespoons granulated sugar
- 200 grams fresh raspberries
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
- 50 grams additional raspberries (for garnish)
- 5 leaves fresh mint leaves (optional, for garnish)
Directions
Step 1
Chop the white chocolate into small pieces and place it in a heatproof bowl.
Step 2
In a small saucepan, heat 60 ml of heavy cream over medium heat until it just comes to a simmer. Remove it from the heat and pour it over the chopped white chocolate.
Step 3
Let the mixture sit for 1-2 minutes, then stir until the chocolate is fully melted and smooth. Allow to cool to room temperature.
Step 4
In a mixing bowl, whip 300 ml of heavy cream to soft peaks using a hand or stand mixer. Set aside in the refrigerator.
Step 5
In another clean bowl, whisk the egg whites to soft peaks. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
Step 6
Gently fold the cooled white chocolate mixture into the whipped cream until combined. Then, carefully fold in the egg whites, being cautious not to deflate the mixture. Refrigerate the mousse for at least 2 hours to set.
Step 7
To make the raspberry coulis, combine 200 grams of fresh raspberries, powdered sugar, and lemon juice in a blender. Blend until smooth.
Step 8
Strain the raspberry puree through a fine mesh sieve to remove the seeds. Transfer the strained coulis to a small saucepan and simmer for 2-3 minutes on low heat. Allow to cool completely before serving.
Step 9
To serve, spoon or pipe the white chocolate mousse into serving glasses or bowls. Drizzle the raspberry coulis on top or around the edges.
Step 10
Garnish with additional raspberries and fresh mint leaves, if desired. Serve chilled and enjoy!
Nutrition Facts
| Serving size | (923.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2626.3 |
| Total Fat 195.4g | 0% |
| Saturated Fat 120.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 500.0mg | 0% |
| Sodium 357.7mg | 0% |
| Total Carbohydrate 200.0g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 179.5g | |
| Protein 29.6g | 0% |
| Vitamin D 120.0IU | 0% |
| Calcium 706.2mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 1311.0mg | 0% |
Source of Calories