A smooth and creamy white chocolate mousse with sharp crushed raspberry base topped off with more raspberries.
You will notice there is no egg whites in this recipe, unusual for a mousse but I do not like to eat or serve raw eggs to my children. There is a recipe linked in the photo below for my dark chocolate mousse if you are a purist and want mousse the proper way with raw eggs to make it a lot lighter and fluffier but for those who are not a fan this is a nice alternative.
White Chocolate (1/3 per serving glass)
Double/heavy cream (1/3 per serving glass)
Raspberries (1/3 per serving glass)
1. With an electric mixer whip up some cream into soft/medium peaks. Set aside.
2. Over a pan of hot water place a heat proof bowl and gently melt your chocolate, making sure the water does not touch your bowl, burning the chocolate. If however your chocolate does start to get a little grainy which is easily done with white chocolate add a couple drops of vegetable oil and mix, mix, mix, this will bring the chocolate back to a usable consistency. Leave to cool a little but not harden.
3. While waiting for your chocolate to cool wash and crush some raspberries and place them in the bottom of each glass. Clean off any mess up the inside of your serving glasses with some kitchen roll.
4. Now your chocolate has cooled, fold into the cream and layer on top your crushed raspberries.
5. Chill for 30 minutes or so, add some fresh raspberries on top and serve.
Store in an air tight container in the fridge for up to three days.
If you have more than ten minutes you can strain your raspberries to remove all the seeds and add some gelatin to it to create a nice clean line when adding the mousse on top.
You can add some vanilla pod to the mousse
If unlike me don't mind using raw egg add some whipped, stiff egg whites for a light and fluffy finish to the mousse.
If you don't like white chocolate, use milk or dark. Same goes for the raspberries you can use strawberries, nutella etc
The dark chocolate version