Raspberry-Topped White Chocolate Mousse

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raspberry topped white chocolate mousse

Recipe by Sarah Tenaglia

  • Makes 6 ramekinsServings


  • 8 oz. white chocolate, coarsely chopped
  • 1 1/2 cups heavy cream
  • 4 tsp. lemon zest, plus 5 tbsp. juice (from 3 lemons)
  • 2 containers (6 oz. each) fresh raspberries
  • 2 tbsp. sugar


In small saucepan, stir chocolate and 1/2 cup cream over medium just until chocolate is melted. Let cool to lukewarm. In large bowl, using electric mixer, beat remaining 1 cup cream, 2 tsp. zest, and 2 tbsp. juice until stiff peaks form. Fold in chocolate mixture. Spoon mousse into 6 small (about 6 oz.) ramekins. Chill until set, 4 hours or overnight. In medium bowl, toss raspberries, sugar, and remaining 2 tsp. zest and 3 tbsp. juice. Spoon over mousse.