White Chocolate Raspberry Mousse Cake is a delightful dessert that brings together the rich flavors of white chocolate and the tartness of raspberries. It has a light, airy texture that melts in your mouth, making it a perfect treat for any occasion. Whether it’s a birthday party, a holiday gathering, or just a special weeknight dessert, this mousse cake is sure to impress.
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Why Make This Recipe
This recipe is a great choice for anyone who loves the combination of sweet and tart flavors. The white chocolate adds creaminess, while the raspberries provide a refreshing burst of flavor. Plus, it’s not too difficult to make! You can impress your family and friends without spending all day in the kitchen. It’s also versatile; you can serve it in different ways and dress it up as you like.
How to Make White Chocolate Raspberry Mousse Cake
Ingredients:
- 300g fresh or frozen raspberries
- 50g granulated sugar
- 2 tsp lemon juice
- 200g white chocolate, chopped
- 300ml heavy cream
- 3 large eggs, separated
- 1 tsp vanilla extract
- Pinch of salt
Directions:
- If using fresh raspberries, rinse and pat dry. In a bowl, mix raspberries with granulated sugar and lemon juice; set aside.
- Melt the white chocolate in a double boiler or microwave; let it cool slightly.
- In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- In a third bowl, whip the heavy cream until soft peaks form.
- In a separate bowl, whisk the egg yolks with vanilla extract and combine with melted chocolate.
- Gently fold the whipped cream and then the egg whites into the chocolate mixture until well combined.
- Carefully fold in the raspberry mixture.
- Pour the mousse into a cake pan or individual serving dishes and refrigerate for at least 4 hours or until set.
- Serve chilled, optionally garnished with additional raspberries.
How to Serve White Chocolate Raspberry Mousse Cake
You can serve the mousse cake in individual cups or on a plate. For a beautiful presentation, add fresh raspberries or a sprig of mint on top. You can also drizzle some raspberry sauce or chocolate sauce for extra flavor.
How to Store White Chocolate Raspberry Mousse Cake
Store any leftovers in the refrigerator. Cover the mousse with plastic wrap or place it in an airtight container to keep it fresh. The mousse should be eaten within 2-3 days for the best taste.
Tips to Make White Chocolate Raspberry Mousse Cake
- Make sure the white chocolate is melted gently to avoid burning.
- Ensure the egg whites are whipped to stiff peaks; this helps give the mousse its fluffy texture.
- Let the mousse chill in the fridge for enough time to set properly.
Variation
You can change the flavors by using different types of chocolate or fruits. For example, dark chocolate and strawberries or milk chocolate and blueberries would be delicious alternatives.
FAQs
1. Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just thaw them before mixing with sugar and lemon juice.
2. How long does it take to set?
The mousse needs to chill in the refrigerator for at least 4 hours to set properly.
3. Can I make this cake a day ahead?
Absolutely! This mousse cake is a great make-ahead dessert. Just store it covered in the refrigerator until you’re ready to serve.
White Chocolate Raspberry Mousse Cake
Ingredients
For the Raspberry Mixture
- 300 g fresh or frozen raspberries Use thawed if frozen.
- 50 g granulated sugar
- 2 tsp lemon juice
For the Mousse
- 200 g white chocolate, chopped Melt gently.
- 300 ml heavy cream Whip until soft peaks form.
- 3 large eggs, separated
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Preparation
- If using fresh raspberries, rinse and pat dry. In a bowl, mix raspberries with granulated sugar and lemon juice; set aside.
- Melt the white chocolate in a double boiler or microwave; let it cool slightly.
- In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- In a third bowl, whip the heavy cream until soft peaks form.
- In a separate bowl, whisk the egg yolks with vanilla extract and combine with melted chocolate.
Combine
- Gently fold the whipped cream and then the egg whites into the chocolate mixture until well combined.
- Carefully fold in the raspberry mixture.
Chill
- Pour the mousse into a cake pan or individual serving dishes and refrigerate for at least 4 hours or until set.
Serve
- Serve chilled, optionally garnished with additional raspberries.
