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White Chocolate and Raspberry Mousse

Our luxuriously creamy EXCELLENCE White Chocolate with a Touch of Vanilla pairs perfectly with refreshing juicy raspberries to create this dreamy mousse. The perfect sweet finish to any meal.


Chocolatier's Tip

You can also try swapping the raspberries for strawberries, if you prefer, and decorate with our LINDOR Strawberries & Cream Chocolate Truffles. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.


*Please note: this recipe contains partially cooked eggs so is not suitable for pregnant women, the elderly, young children or other vulnerable groups.

6 people


  • For the raspberry puree:
  • 510 g fresh raspberries
  • 4 tbsp icing sugar (or to taste)
  • 4 tbsp raspberry jam
  • 3 tbsp lemon juice (or to taste)
  • For the white chocolate mousse:
  • 1 tbsp powdered gelatine
  • 2 tbsp water
  • 200 g Lindt EXCELLENCE White Chocolate with a Touch of Vanilla, finely chopped
  • 500 ml double cream
  • 4 egg yolks
  • 120 g caster sugar
  • To decorate:
  • 6 squares of Lindt EXCELLENCE White Chocolate with a Touch of Vanilla
  • Fresh raspberries


Step 1.

For the raspberry puree: Mix together the raspberries, sugar, raspberry jam and lemon juice in a bowl. Leave to stand for 30 minutes or until the sugar starts to draw out the raspberry juices and has dissolved. Spoon into a blender and blitz until you have a smooth puree. Strain through a fine meshed strainer.

Step 2.

For the mousse: put the chopped chocolate into a heatproof bowl; set aside. Put the water in a ramekin and sprinkle the gelatine over the top. Leave for 5 minutes.

Step 3.

Pour 250 ml cream into a small saucepan set over a medium heat. Stir occasionally until steaming. Pour the cream over the chocolate and leave to stand for 1 minute. Whisk until smooth and melted; set aside.

Step 4.

Meanwhile, whisk together the egg yolks and sugar in a heatproof bowl set over a saucepan of simmering water for 3 to 5 minutes or until the mixture is thick. To test: let the mixture fall back into the bowl from the whisk, it’s thick enough when a ribbon forms on the surface and slowly disappears back into the mixture.

Step 5.

Fold the egg yolk mixture into the white chocolate mixture. Spoon into a large bowl. Stir in the raspberry puree. Place over an ice bath, stirring occasionally, for 15 to 20 minutes or until the mixture starts to thicken and has cooled to room temperature.

Step 6.

Beat the remaining cream until stiff peaks start to form. Fold one third into the white chocolate-raspberry mixture until combined. Gently fold in the remaining whipped cream - try to keep in as much air as possible.

Step 7.

Divide between 6 serving glasses. Cover and chill in the fridge for 3 to 4 hours - or until set.

Step 8.

Decorate with chocolate diamonds and fresh raspberries. Serve straight away.


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