White Chocolate Mousse with Raspberries | COVALEY Serving Utensils

Tasteful Tidbits

White Chocolate Mousse

Created by Chef Dale Miller, Certified Master Chef

White Chocolate Mousse with RaspberriesIngredients:

  • 6 oz. White Chocolate Chips (good quality such as Ghirardelli)
  • 2 Egg Whites + 1 ½ Tablespoons Sugar
  • 5 oz. Heavy Cream
  • Fresh Raspberries or Raspberry Sauce


  1. Melt white chocolate in a medium bowl over a double boiler, stirring frequently with rubber spatula.
  2. When melted, cover bowl with plastic wrap.

Make sure you do not get any water or moisture into your melted chocolate as it will cause the chocolate to seize, rendering it unusable.

  1. Place the egg whites and sugar in the small mixer and whip them until stiff, but not dry.
  2. Transfer the egg white meringue into another bowl.
  3. Add the heavy cream to the mixing bowl and whip until stiff and it holds a peak.

No need to clean the bowl between whipping the egg whites and cream.

  1. With a wire whisk, gently incorporate the egg white meringue to the warm melted white chocolate. Make sure the egg whites are fully incorporated into the melted white chocolate.
  2. Add the whipped cream to the chocolate mixture and with a rubber spatula, gently fold in the whipped cream until thoroughly incorporated.
  3. Transfer mousse into a chilled bowl or pan.
  4. Cover the mousse and place in the refrigerator until thoroughly chilled.

To Serve:

Using a serving spoon, layer mousse with raspberry sauce and/or fresh raspberries into a decorative glass. Garnish with whipped cream, heart-shaped cookie, and/or fresh mint leaves.

Serves 4.

Plate. Serve. Share. With COVALEY Serving Utensils.

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