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Easy White Chocolate Raspberry Mousse Cups Recipe 5-Minute No-Bake Delight

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A quick and easy no-bake dessert featuring fluffy white chocolate mousse combined with fresh raspberries, perfect for any occasion and ready in just minutes.

Ingredients

Scale
  • 6 ounces white chocolate, chopped
  • 1 cup heavy whipping cream, cold
  • 1 cup fresh raspberries (about 120 grams), plus extra for garnish
  • 2 tablespoons powdered sugar (optional)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 teaspoon gelatin or agar-agar (optional)
  • 2 tablespoons water (for blooming gelatin)

Instructions

  1. Sprinkle 1 teaspoon of gelatin over 2 tablespoons of cold water in a small bowl. Let it bloom for about 5 minutes while you prep other ingredients.
  2. Melt the chopped white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until smooth, or melt gently over a double boiler. Set aside to cool slightly but not harden.
  3. Puree 1 cup of fresh raspberries until smooth. Strain through a fine mesh sieve if desired to remove seeds. Stir in 1 teaspoon lemon juice and powdered sugar if using.
  4. Whip 1 cup of cold heavy cream with 1 teaspoon vanilla extract using an electric mixer or whisk until soft peaks form (3-5 minutes).
  5. If using gelatin, warm the bloomed mixture gently until dissolved (about 10-15 seconds in the microwave). Stir into the melted white chocolate.
  6. Slowly fold the melted white chocolate mixture into the whipped cream using a spatula, keeping the mousse airy.
  7. Fold the raspberry puree into the mousse mixture in two parts, swirling lightly for a marbled effect or mixing fully for uniform color.
  8. Spoon the mousse into serving cups and refrigerate for at least 2 hours or until set. Alternatively, freeze for 1 hour but avoid freezing solid.
  9. Just before serving, garnish with fresh raspberries, white chocolate shavings, or a sprig of mint.

Notes

Melt white chocolate slowly in short bursts to avoid seizing. Whip cream to soft peaks to maintain light texture. Folding gently preserves airiness. Gelatin or agar-agar helps mousse set firmer but is optional. Can substitute heavy cream with coconut cream and use dairy-free white chocolate for a vegan version. Frozen raspberries can be used after thawing and draining excess liquid.

Nutrition

Keywords: white chocolate mousse, raspberry mousse, no-bake dessert, easy mousse recipe, quick dessert, raspberry dessert, white chocolate dessert

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