Raspberry White Chocolate Delight (Print Version)
# Ingredients:
→ Raspberry Mixture
01 -
9 oz (2 cups) raspberries, fresh or thawed from frozen
02 -
1/3 cup sugar (adjust if you'd like it sweeter)
03 -
1/3 cup water
04 -
A squeeze of lemon juice (1/2 tsp)
05 -
1 tbsp cornstarch
06 -
3 tbsp cool water
→ Creamy White Chocolate Mousse
07 -
6 oz white chocolate, chopped into small pieces
08 -
1 and a half cups whipping cream, split
09 -
1/3 cup powdered sugar
10 -
1 tsp vanilla extract (pure)
11 -
1 cup fresh raspberries (optional)
→ Decorations
12 -
Raspberries (fresh)
13 -
Small mint leaves
# Instructions:
01 -
Put raspberries, sugar, water, and the lemon juice in a pot over high heat until it begins boiling.
02 -
Turn heat to low and let raspberries break down for 8–10 minutes, stirring here and there. Take it off the stove, press through a strainer, and toss out the seeds.
03 -
Mix a tablespoon of cornstarch with cold water (3 tablespoons). Stir it into your raspberry liquid on high heat, whisk quickly, and cook till it thickens—about a minute. Let cool and chill in the fridge.
04 -
In a microwave-safe bowl, mix the chopped chocolate and 1/4 cup cream. Heat in short 30-second bursts, stirring every time, until velvety smooth. Allow it to cool completely.
05 -
Using a cold mixing bowl, whip the rest of the 1 1/4 cups of heavy cream with powdered sugar and vanilla until peaks hold their shape.
06 -
Gently fold the whipped cream into the cooled chocolate mixture in portions until combined. Let it chill for at least 2 hours or overnight.
07 -
Layer mousse, raspberry mixture, and fresh berries in serving dishes. Repeat in layers. Add more raspberries and a few mint leaves on top for decoration.
# Notes:
01 -
Store raspberry sauce in the fridge; it keeps for several days.
02 -
Prepare the mousse 1–2 days before you're ready to serve.
03 -
Choose high-quality white chocolate—it's worth it!
04 -
Try using glass cups or a big trifle bowl to serve.