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 Strawberries and Cream LINDOR Truffles.

 

*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

Ingredients

  • 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 gelatin
  • 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

Lindt Chocolate In This Recipe

Method

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 gelatin over the top. Leave for 5 minutes.

Step 3.

Pour 250 ml cream into small saucepan over a medium heat, stirring occasionally until steaming. Pour the cream mixture over 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 saucepan of simmering water for 3 to 5 minutes or until 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 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. Then gently fold in the remaining whipped cream.

Step 7.

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

Step 8.

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

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