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Creamy Raspberry White Chocolate Mousse Cups

creamy raspberry white chocolate mousse cups - featured image
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These easy 3-layer mousse cups feature a silky white chocolate mousse, tangy homemade raspberry sauce, and fluffy whipped cream. Elegant yet simple, they’re perfect for special occasions or a comforting treat at home.

Ingredients

Scale
  • 6 oz good-quality white chocolate, chopped
  • 1/2 cup heavy cream
  • 2 oz cream cheese, softened
  • 1/2 tsp pure vanilla extract
  • 1/2 cup heavy cream, whipped to stiff peaks
  • Pinch of salt
  • 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp cold water
  • 1/2 cup heavy cream, cold
  • 1 tbsp powdered sugar
  • 1/2 tsp pure vanilla extract
  • Extra fresh raspberries (for topping)
  • White chocolate curls or shavings (optional)
  • Mint leaves (optional)

Instructions

  1. Combine raspberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring gently, until berries break down and juices bubble (about 5 minutes).
  2. Stir in cornstarch slurry and simmer for another 2 minutes, until slightly thickened. Optional: Strain through a fine mesh sieve to remove seeds. Let cool to room temperature.
  3. Place chopped white chocolate and 1/2 cup heavy cream in a heatproof bowl. Microwave in 20-second bursts, stirring each time, until melted and smooth. Let cool to lukewarm.
  4. In a separate bowl, beat softened cream cheese with vanilla and a pinch of salt until creamy. Mix in melted white chocolate until fully combined.
  5. Whip 1/2 cup heavy cream to stiff peaks. Gently fold whipped cream into the white chocolate mixture in 2-3 additions until light and pillowy.
  6. Whip 1/2 cup cold heavy cream with powdered sugar and vanilla until soft peaks form. Set aside in the fridge.
  7. Spoon or pipe half the white chocolate mousse into the bottom of 4-6 small glasses (about 1/4 cup per glass). Add 1-2 tablespoons of cooled raspberry sauce over the mousse. Top with remaining mousse, smoothing the top.
  8. Cover and refrigerate mousse cups for at least 30 minutes to set the layers (up to 24 hours ahead).
  9. Just before serving, top each cup with whipped cream, extra raspberries, white chocolate curls, and mint leaves if desired.

Notes

Use high-quality white chocolate bars for best texture. For dairy-free, substitute coconut cream and vegan white chocolate. Frozen raspberries work—thaw and drain first. Chill mousse cups for at least 30 minutes, but overnight yields best flavor. Add garnishes just before serving. Not freezer-friendly.

Nutrition

Keywords: raspberry mousse, white chocolate mousse, layered dessert, easy mousse cups, no bake dessert, party dessert, summer dessert, Valentine's Day, gluten-free option

Find it online: https://fuzzyforker.com/creamy-raspberry-white-chocolate-mousse-cups-easy-3-layer-dessert-recipe/