White Chocolate Mousse with Raspberry Coulis

There are some desserts that, for me, transcend mere sweetness and tap directly into a wellspring of cherished memories. This White Chocolate Mousse is one of them. I vividly recall the first time I encountered its silken texture and delicate flavor; it was at a small, family-run patisserie on a crisp autumn afternoon. The air was alive with the scent of baking, but it was the ethereal quality of this mousse, presented with a vibrant crimson coulis, that truly captured my imagination. It felt less like food and more like edible art, a whisper of indulgence that lingered long after the last spoonful. It has since become a signature dessert for me, a reliable way to bring a touch of elegance and pure joy to any table.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes + chilling time
• Servings: 6
• Yield: 6 individual mousses
• Dietary Type: Vegetarian

Ingredients

For the White Chocolate Mousse:

• 300 ml whipping cream
• 250 g white chocolate, finely chopped
• 2 medium eggs
• 1 teaspoon vanilla extract
• 2 teaspoons gelatin
• 1/4 cup water

For the Raspberry Coulis:

• 1 pint raspberries (fresh or frozen)
• Caster sugar, to taste

Equipment Needed

• Small saucepan
• Medium heatproof bowl
• Whisk
• Spatula
• 6 lightly greased individual moulds (ramekins or small dessert glasses work wonderfully)
• Small bowl for gelatin
• Blender or food processor
• Fine-mesh sieve

Instructions

1. Prepare the Gelatin: In a small bowl, sprinkle the gelatin over the 1/4 cup of water. Let it sit for about 5-10 minutes to bloom (soften and absorb the water).

2. Melt the Chocolate and Cream: Combine the 300 ml of whipping cream and the 250 g of chopped white chocolate in a small saucepan. Place the saucepan over low heat. Stir continuously with a spatula or whisk until the chocolate is completely melted and the mixture is smooth and homogenous. Be careful not to overheat; you just want it warm enough to melt the chocolate. Remove from heat once smooth.

3. Temper the Eggs: In a separate medium bowl, whisk together the 2 medium eggs and 1 teaspoon of vanilla extract until the mixture is smooth and well combined.

4. Incorporate the Chocolate Mixture: Very slowly, and while continuously whisking the egg mixture, pour in the warm chocolate and cream mixture. This process is called tempering, and it helps to gently warm the eggs without scrambling them. Continue to whisk as you pour to ensure everything emulsifies beautifully.

5. Dissolve the Gelatin: Gently warm the bloomed gelatin mixture. You can do this by placing the bowl over a pan of simmering water (a double boiler method) or by microwaving it in very short bursts (5-10 seconds at a time), stirring between each burst, until the gelatin is fully dissolved and liquid. It should be clear and free of granules.

6. Combine Gelatin with Mousse: Add the dissolved gelatin to the chocolate and egg mixture. Whisk thoroughly until the gelatin is completely incorporated. This is crucial for the mousse to set properly.

7. Portion the Mousse: Pour the White Chocolate Mousse mixture into your 6 lightly greased individual moulds. Fill them evenly.

8. Chill the Mousse: Cover the moulds with plastic wrap, ensuring the wrap doesn’t touch the surface of the mousse, and refrigerate until the mousse is firmly set. This typically takes at least 2-3 hours, but overnight chilling is ideal for the best texture.

9. Prepare the Raspberry Coulis: While the mousse is chilling, prepare the Raspberry Coulis. Place the 1 pint of raspberries into a blender or food processor. Puree them until smooth.

10. Sweeten and Strain the Coulis: Add caster sugar to the pureed raspberries, starting with a small amount and tasting as you go until it reaches your desired level of sweetness. For a silky-smooth coulis, sieve the mixture through a fine-mesh sieve to remove the seeds. Discard the seeds. Set the coulis aside in the refrigerator until ready to serve.

11. Serve the Mousse: To serve, gently run a thin knife around the edge of each mould if necessary to help release the White Chocolate Mousse. Unmould the mousses carefully onto individual serving plates.

12. Plate and Garnish: Pour a generous pool of the chilled Raspberry Coulis around each unmoulded mousse. Garnish each plate with a couple of fresh mint leaves and 2-3 fresh raspberries for a pop of color and freshness.

Expert Tips & Tricks

• Chocolate Quality Matters: For the best flavor and texture, use a good quality white chocolate. Avoid chocolate chips, as they often contain stabilizers that can affect melting. Look for bars or blocks of white chocolate.
• Gentle Heat: When melting the chocolate and cream, low heat is paramount. Direct high heat can scorch the chocolate, resulting in a bitter taste and a grainy texture.
• Smooth Gelatin: Ensure your gelatin is completely dissolved and lump-free before adding it to the mousse. Any undissolved granules will result in a less smooth texture.
• Achieving a Silky Coulis: Don’t skip the sieving step for the raspberry coulis if you prefer a refined texture. It truly elevates the final presentation.
• Make-Ahead Magic: This mousse is a fantastic make-ahead dessert. You can prepare it and chill it up to 24 hours in advance, making it perfect for entertaining. Prepare the coulis the day before as well.

Serving & Storage Suggestions

This White Chocolate Mousse is best served chilled, right after unmoulding and plating. The contrast between the cool, creamy mousse and the bright, tart raspberry coulis is what makes this dessert sing. It’s elegant enough for a dinner party dessert course or a sophisticated treat for a special occasion.

Storage: Leftover mousse can be stored in its individual mould, covered tightly with plastic wrap, in the refrigerator for up to 2 days. The raspberry coulis can also be stored in an airtight container in the refrigerator for up to 3 days. It is not recommended to freeze this mousse as the texture can be compromised upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	442 kcal	22%
Total Fat	32.8 g	42%
Saturated Fat	19.5 g	98%
Cholesterol	133.1 mg	44%
Sodium	78.4 mg	3%
Total Carbohydrate	32.4 g	12%
Dietary Fiber	3.4 g	12%
Sugars	27.2 g	54%
Protein	6.6 g	13%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

• Dark Chocolate Twist: For a more intense chocolate flavor, you could try using a good quality dark chocolate (around 60-70% cocoa solids) instead of white chocolate. You may need to adjust the sugar in the coulis accordingly.
• Berry Duo: If raspberries aren’t in season or to your preference, a strawberry or mixed berry coulis would also be delightful.
• Citrus Zest: A small amount of finely grated lemon or orange zest added to the white chocolate mixture can add a lovely subtle brightness.
• Boozy Indulgence: A tablespoon of raspberry liqueur or Grand Marnier stirred into the coulis can add an adult touch.

FAQs

Q: Can I make this mousse ahead of time?
A: Absolutely! This mousse is best made ahead and chilled for at least 2-3 hours, or preferably overnight.

Q: What kind of white chocolate should I use?
A: For the best flavor and texture, use a high-quality white chocolate bar or block, not chocolate chips.

Q: My mousse didn’t set properly. What went wrong?
A: This is usually due to the gelatin not being fully dissolved or properly incorporated. Ensure it’s bloomed and melted completely before adding it, and whisk thoroughly.

Q: Can I unmould the mousse if I don’t have individual moulds?
A: Yes, you can pour the mousse into a single larger serving dish or even individual serving glasses or ramekins and serve it directly from there without unmoulding.

Q: How do I make the raspberry coulis smoother?
A: The key to a smooth coulis is to sieve it through a fine-mesh sieve after pureeing to remove any seeds.

Final Thoughts

This White Chocolate Mousse with Raspberry Coulis is a testament to the power of simple, high-quality ingredients coming together in perfect harmony. It’s a dessert that whispers elegance rather than shouting it, offering a refined sweetness balanced beautifully by the tartness of the berries. Whether you’re a seasoned baker or embarking on your culinary journey, I wholeheartedly encourage you to try this recipe. It’s a dessert that’s not only a joy to make but an even greater pleasure to share. When you plate it, with that vibrant coulis pooling around the pristine white mousse, you’ll understand exactly why it holds such a special place in my heart, and I suspect, it might just find one in yours too.