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White Chocolate Raspberry Mousse Cups

These White Chocolate Raspberry Mousse Cups are a luscious, elegant dessert with creamy mousse and vibrant raspberry sauce. Perfect for impressing guests with minimal effort!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1 cup white chocolate chips
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups fresh raspberries
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 cup whipped cream for topping
  • mint leaves fresh, for garnish

Instructions

  • Start by gently melting 1 cup of white chocolate chips using a double boiler method or microwave in 20-second bursts, stirring until smooth and creamy. Set aside to cool slightly but don’t let it harden.
  • Pour 1 cup of heavy cream into a chilled mixing bowl. Add 1 teaspoon of vanilla extract. Whip on medium-high speed until soft peaks form.
  • Carefully fold the melted white chocolate into the whipped cream using a spatula, keeping the mousse light and fluffy.
  • In a small saucepan, combine 2 cups fresh raspberries, 2 tablespoons sugar, and 2 tablespoons water. Heat over medium heat, stirring occasionally, until raspberries break down and sauce thickens (about 5-7 minutes). Remove from heat and cool. Strain through a fine mesh sieve for a smoother sauce if desired.
  • Spoon a layer of raspberry sauce into the bottom of each serving cup. Top with a generous dollop of white chocolate mousse. Repeat layers if cups are deep enough, ending with mousse on top.
  • Top each mousse cup with a swirl of whipped cream and garnish with fresh mint leaves. Chill in the refrigerator for at least 2 hours before serving.

Equipment

  • Mixing bowls
  • Electric Mixer or Whisk
  • Small Saucepan
  • Spatula
  • Serving cups or ramekins
  • Fine mesh sieve (optional)

Notes

  • Make the mousse and raspberry sauce ahead of time and refrigerate assembled cups up to 2 days for easy entertaining.
  • Use a fine mesh sieve to strain raspberry sauce for a smoother texture without seeds.
  • Substitute coconut cream and dairy-free white chocolate for a vegan version.
  • Frozen raspberries can be used; thaw and drain excess liquid before cooking.
  • Add other berries like blueberries or strawberries for a different flavor twist.