Raspberry White Chocolate Mousse

Indulge in this decadent and irresistible Raspberry White Chocolate Mousse that will surely satisfy your sweet cravings! 🍫🍓

Ingredients:

• 1 cup fresh raspberries
• 8 oz white chocolate, chopped
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. In a blender, puree the raspberries until smooth. Strain the puree through a fine mesh sieve to remove the seeds. Set aside.
2. In a heatproof bowl, melt the white chocolate in the microwave in 30-second intervals, stirring between each interval until smooth. Let it cool slightly.
3. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Gently fold the melted white chocolate into the whipped cream until well combined.
5. Swirl in the raspberry puree, creating a marbled effect.
6. Spoon the mousse into dessert cups or glasses and refrigerate for at least 2 hours to set.
7. Garnish with fresh raspberries and white chocolate shavings before serving. Enjoy!

Nutrition Information:

– Calories: 340

– Fat: 27g

– Carbohydrates: 19g

– Protein: 4g

Popular Questions:

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries, but make sure to thaw them before pureeing.

• Is there a substitute for white chocolate?

You can use dark chocolate or milk chocolate as alternatives, but the flavor will be different.

• How long can I store the mousse?

You can store the mousse in the refrigerator for up to 2 days.

• Can I use whipped topping instead of heavy cream?

Whipped topping can be used, but the texture may be lighter and less creamy.

• Can I skip the raspberry puree?

Yes, you can make a simple white chocolate mousse without the raspberry swirl.

Helpful Tips:

• Use high-quality white chocolate for the best flavor.
• Add a pinch of salt to enhance the sweetness of the mousse.
• Chill the bowl and beaters before whipping the cream for better results.
• For a stronger raspberry flavor, add a few drops of raspberry extract.

Expert Secrets:

• Ensure the melted white chocolate is cooled slightly before folding it into the whipped cream to prevent the mousse from becoming grainy.
• Be gentle when folding the white chocolate and raspberry puree into the whipped cream to maintain a light and airy texture.
• For a richer mousse, you can increase the amount of white chocolate used.