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Raspberry White Chocolate Mousse

 Raspberry White Chocolate Mousse
Raspberry sauce is an appealing base for this fluffy white chocolate mousse. The treasured treat is surprisingly easy and a delightful change of pace from heavier cakes and pies.
8 ServingsPrep: 25 min. + chilling


  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 2 tablespoons sugar
  • 1 tablespoon thawed orange juice concentrate
  • 2 cups heavy whipping cream
  • 6 ounces white baking chocolate
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 cup milk chocolate chips
  • 1 teaspoon canola oil


  • In a blender, combine the raspberries, sugar and orange juice
  • concentrate; cover and process until smooth. Press through a sieve;
  • discard seeds. Refrigerate sauce.
  • In a large saucepan cook and stir cream and white chocolate over low
  • heat, until chocolate is melted. Stir in vanilla. Transfer to a
  • large bowl. Cover and refrigerate for 6 hours or until thickened,
  • stirring occasionally.
  • Beat cream mixture on high speed until light and fluffy, about 1-1/2
  • minutes (do not over beat). Just before serving, melt chocolate
  • chips and oil in a microwave or saucepan. Spoon 2 tablespoons of
  • raspberry sauce on each plate. Pipe or spoon 1/2 cup chocolate
  • mousse over sauce; drizzle with melted chocolate. Store leftovers in

2 of 2

Raspberry White Chocolate Mousse (continued)

Directions (continued)

  • the refrigerator. Yield: 8 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 410 calories, 32 g fat (19 g saturated fat), 87 mg cholesterol, 50 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.