White Chocolate Raspberry Mousse Cake
A delightful dessert combining rich white chocolate and tangy raspberries, perfect for special occasions or as a sweet treat.
Ingredients
For the mousse
- 300 g fresh or frozen raspberries Thaw and drain if using frozen.
- 50 g granulated sugar
- 2 tsp lemon juice
- 200 g white chocolate Use high-quality for best flavor.
- 300 ml heavy cream Whip until soft peaks form.
- 3 large eggs Beaten with vanilla and salt.
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Preparation
- In a bowl, combine raspberries, sugar, and lemon juice; mash gently and set aside.
- Melt white chocolate in a double boiler and let cool.
- In another bowl, whip heavy cream until soft peaks form.
- In a separate bowl, beat eggs with vanilla and salt until frothy.
- Fold the melted chocolate into the egg mixture, then gently fold in the whipped cream.
- Finally, fold in the raspberry mixture.
- Pour the mousse into a cake pan and chill in the fridge for at least 4 hours.
Serving
- Serve chilled, garnished with extra raspberries if desired.
Notes
You can store the dessert in the refrigerator for up to 3 days. Cover well to prevent odor absorption. For longer storage, freeze after it has set, ensuring it’s wrapped tightly. For variations, consider mixing in crushed cookies or drizzling chocolate or raspberry sauce on top.