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White chocolate mousse with raspberries

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A light and creamy mousse with a cooling minty coulis. 



For 4 sundae glasses:


  • 110g white chocolate
  • 60g whipping 
    or double cream
  • 2 egg whites (60g)
  • 30g caster sugar
  • 200g raspberries


  • 100g raspberries
  • 20g caster sugar
  • 20 mint leaves


White chocolate mousse with raspberries











Préparation: 30 min. 
Réfrigération: 2 hrs


  • Mousse:

    Grate chocolate into a deep-sided bowl and pour over the cream heated to 70°.  Leave to melt 1 min then whisk till well-blended.
  • Put the egg whites into a deep-sided bowl and whisk at slow speed (1) till frothy, then add 30gr sugar and whisk for 2-3 minutes at medium speed (2)  till the mixture is firm.
    Spoon a quarter of this mixture into the chocolate cream and beat till evenly blended.    Add the remaining egg white and fold in carefully with a spatula.
  • Place 7-9 raspberries (depending on their size) in the bottom of each sundae glass in such a way that they will be visible when the mousse has been added, keeping back 4 raspberries for decoration.  Spoon the mousse over the raspberries, cover with clingfilm and refrigerate for 2 hrs.
  • Coulis:
    Blend the raspberries, sugar and chopped mint in a mixer.  Set aside in the fridge covered with clingfilm.
  • Assembly:
    Cover the surface of the mousse with a tablespoon of coulis and decorate with a raspberry and 2 mint leaves.





You can use this recipe for strawberries too.