White Chocolate Raspberry Mousse

 Once you finished those decadent chocolate truffles, you can re-use our chocolate box to serve a refreshingly elegant dessert like this White Chocolate Raspberry Mousse. The perfect way to eat this is to break off pieces of the box and dip them in the mousse. Talking about the 'ultimate box recycling'!

I just love whipping up something special for Mother’s Day. It always takes me back to my childhood with all the wonderful memories I have of my mom, and how badly I wanted to show her my love.  

I remember one year saving up every penny for months until I had saved enough to finally buy that gorgeous little gold and red jewelry box I had been staring at in the shop window every day I passed by. My dear mom cherished it like a treasure, even after the frilly legs had long given out under the box. Maybe that’s where my jewelry box obsession started, and maybe that’s why, come Mother’s Day, I always craft a chocolate box with my own little gems of chocolate truffles inside to offer to all those special moms…

But I’m all about re-use and recycle too, so once you finish those decadent chocolate truffles, why not re-use the box to serve this refreshingly elegant dessert, and then eat it too! Now that’s recycling!


Only 4 ingredients: fresh organic raspberries, organic heavy whipping cream, white chocolate, and just a tiny bit of organic cane sugar. How good is that? 

Yield:     Makes 4 servings  - Fills the chocolate box and then some more...

Prep: 5 m        Cook: 10 m        Total Time: 40 m

Ready: 

  • 4 oz fresh organic raspberries        
  • 1 cup organic heavy whipping cream        
  • 1 tablespoon organic cane sugar       
  • 3 ounces white chocolate, chopped or callets
  • 1/2 tablespoon fresh lemon juice    
NO artificial coloring, only natural ingredients. NO gelatin either. Just give me some more cream! And very little sugar because the white chocolate is sweet enough! We love natural.

Set? Go:

  • Put white chocolate in a large bowl. 
  • Rinse berries and boil with sugar and lemon juice in a heavy saucepan. Strain mixture into a small bowl, and discard seeds. 
  • In the same saucepan on low heat, bring 1/4 cup of the cream and the fruit purée to a boil. Let simmer for a few minutes.
  • Pour the hot mixture over the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm.    
  • In a medium bowl, whip remaining cream to soft peaks. Fold into melted chocolate raspberry mixture, a few spoonfuls at a time, until no streaks remain.
  • Layer into parfait cups, and top with a fresh raspberry and a dark chocolate shaving. 
  • Or layer into a chocolate box and top with fresh berries and a few chocolate shavings.

Tips:

  • You can also use 1 tablespoon raspberry liqueur instead of 1/2 Tbsp lemon juice.
  • You can also process berries in a blender or food processor until smooth, strain and then boil with sugar and liqueur/lemon juice. 
Let us know how you did and how you changed the recipe to your liking! Use the Comment box below.
Posted on April 9, 2016 and filed under RECIPES.