Ingredients
Scale
- 8 ounces white chocolate
- 1 cup heavy cream (plus 1/4 cup for melting)
- 1 to 1.5 cups fresh raspberries (plus extra for garnish)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- Pinch of salt
Instructions
- Prep the raspberries by setting aside a handful for garnish. In a saucepan, combine the rest with sugar and lemon juice, cooking on low for 3-5 minutes. Mash and strain to remove seeds, then let cool.
- Melt white chocolate with 1/4 cup of heavy cream in a heatproof bowl using the microwave or a double boiler. Let it cool to room temperature.
- Whip the remaining cold heavy cream with salt and vanilla until soft peaks form.
- Gently fold a spoonful of whipped cream into the cooled white chocolate to loosen it up.
- Fold in the remaining whipped cream in two to three additions.
- Fold in the cooled raspberry puree, either fully mixing or swirling it for a marbled effect.
- Spoon the mixture into ramekins and chill for at least 1-2 hours.
- Top with fresh raspberries or garnish before serving.
Notes
Best enjoyed within 2 days. If any separation occurs after chilling, give it a gentle stir.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: raspberry, dessert, mousse, chocolate