If you’ve never had mousse before, you are seriously missing out. My aversion to all things chocolate had kept me from trying out a recipe until now, since mousse is so often chocolate-based. But for a dessert that seems so fancy and decadent, mousse is shockingly easy to make! There are s0 many variations of the basic recipe, such as using eggs versus heavy cream, or a fruit base versus a chocolate base. But this article from Food 52 explained these differences in a simple way. Check it out to learn more.
This recipe uses white chocolate as a base, but don’t worry if you aren’t a fan of white chocolate. I’m not either, but I loved this mousse! The white chocolate adds structure, and a subtle sweet flavor to the whipped heavy cream. The real flavor comes from the layer of raspberry compote in the middle. I imagine that this recipe could be made the same way with melted chocolate instead of white chocolate, but haven’t tried this myself.
Raspberry Compote Layer
I chose to add a layer of raspberry compote in the middle of the cup of mousse, but this is 100% optional. If you prefer a different fruit, go ahead and use that instead! Compotes are easy to make; basically just a reduction of fruit and sugar. However, if you are short on time you can absolutely use raspberry preserves from the grocery store. I always prefer fresh, but either will work well for this.
This is a quick, easy option for any Valentine’s Day plans you may have this week. Or, if you are more of a chocolate lover, check out the recipe for these All-Star Brownies we posted last week! Either way, tag us on Instagram to show us your finished product if you try these recipes.
- 8 oz white chocolate
- 1 3/4 cup heavy whipping cream
- Raspberry compote
- 12oz fresh raspberries (+ extra for topping if desired)
- 1/2 cup sugar
- 1 Tbsp lemon juice
- 1/2 cup water
- Place white chocolate and 3 tablespoons of the heavy cream in a large, heatproof bowl. Melt in the microwave until smooth, stirring every 20 seconds. (white chocolate will burn easily so only microwave for small increments at a time)
- In the bowl of your mixer with the whisk attachment, beat remaining heavy cream on high until soft peaks form.
- Once the chocolate has cooled considerably, mix a few tablespoons of the whipped cream into the chocolate to thin it out. Then gently fold the rest of the whipped cream into the bowl, being careful to not over mix and deflate.
- For the compote, pour raspberries (save some for topping), sugar, lemon juice and water into a medium saucepan over high heat.
- Stirring constantly, bring to a boil and then reduce heat to simmer for 10 minutes or until sauce is thickened. Remove from heat and cool.
- Layer the mousse and compote into individual cups, top with remaining raspberries and chill for at least two hours before serving.
Instead of making your own compote, you can substitute with raspberry preserves.
Recipe adapted from Jane’s Patisserie