White Chocolate Mousse with Raspberry Compote
Indulge in the decadence of White Chocolate Mousse with Raspberry Compote, a dessert that perfectly balances creamy sweetness with fruity tartness. This elegant recipe features a luscious mousse made from velvety white chocolate, whipped cream, and airy egg whites for an irresistibly light texture. It's beautifully complemented by a homemade raspberry compote, bursting with the tangy vibrancy of fresh berries, a hint of lemon juice, and a touch of sweetness. Ready in just 35 minutes (plus chilling time), this make-ahead dessert is ideal for dinner parties or romantic evenings. Serve it in individual glasses, topped with a drizzle of compote and a sprig of fresh mint for a stunning presentation. Perfect for chocolate and berry enthusiasts alike, this recipe is a showstopping blend of flavors and textures.
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Recipe Information
Ingredients
- 200 grams white chocolate
- 300 ml heavy cream
- 2 large egg whites
- 30 grams granulated sugar
- 200 grams fresh raspberries
- 30 grams powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 4 leaves fresh mint leaves (optional, for garnish)
Instructions
Chop the white chocolate into small pieces and place it in a heatproof bowl.
Heat 100 ml of the heavy cream in a small saucepan over medium heat until it just begins to steam and small bubbles form along the edges.
Pour the hot cream over the chopped white chocolate and let it sit for 2 minutes. Stir until the chocolate is fully melted and the mixture is smooth. Allow to cool to room temperature.
In a clean mixing bowl, whip the remaining 200 ml of heavy cream until soft peaks form. Set aside.
In another bowl, beat the egg whites using a hand or stand mixer until frothy. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
Gently fold the whipped cream into the cooled white chocolate mixture in three additions until fully combined.
Next, fold in the beaten egg whites into the white chocolate mixture in two additions, being careful not to deflate the mousse. The texture should be light and airy.
Divide the mousse evenly among 4 serving glasses or bowls. Cover and chill in the refrigerator for at least 2 hours or until set.
To make the raspberry compote, combine fresh raspberries, powdered sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes, stirring frequently, until the raspberries break down and the mixture slightly thickens.
Remove the compote from heat and let it cool to room temperature before drizzling over the chilled mousse.
Garnish each serving with fresh mint leaves, if desired, and serve immediately.
Nutrition Facts
Calories |
2464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 352 mg | 15% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 187.5 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1013 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
