White Chocolate Raspberry Mousse Cake
A delightful dessert that combines the creamiest white chocolate with tart raspberries, resulting in a light and airy mousse cake perfect for any occasion.
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.
Notes
Store any leftovers in the refrigerator. Cover with plastic wrap or place in an airtight container. Best consumed within 2-3 days.