11 Delicious Raspberry White Chocolate Mousse Recipes

Zesty, sweet, and irresistibly creamy, raspberry white chocolate mousse is the dessert dreams are made of! Whether you’re looking to impress at your next dinner party or simply treat yourself to a luxurious snack, our roundup of 11 delicious recipes has something for every home cook. From no-bake wonders to gourmet twists, get ready to dive into a world of decadent flavors that’ll keep you coming back for more.

Classic Raspberry White Chocolate Mousse

Very few desserts strike the perfect balance between elegance and simplicity like a Classic Raspberry White Chocolate Mousse. I remember the first time I tried making it at home; the kitchen was a mess, but the result was absolutely worth it. It’s become my go-to dessert for impressing guests without spending hours in the kitchen.

Ingredients

• 1 cup heavy cream (chilled, for best results)
• 4 oz white chocolate (chopped, high-quality for smoother texture)
• 1/2 cup raspberry puree (strained, to remove seeds)
• 2 tbsp powdered sugar (adjust to taste)
• 1 tsp vanilla extract (pure, for better flavor)

Instructions

1. In a heatproof bowl, melt the white chocolate over a pot of simmering water, stirring constantly until smooth. Tip: Ensure no water gets into the chocolate to prevent seizing.
2. Remove from heat and let it cool slightly. Meanwhile, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Tip: Chill your bowl and beaters for faster whipping.
3. Gently fold the melted white chocolate into the whipped cream until fully incorporated. Be careful not to deflate the mixture.
4. Layer the mousse and raspberry puree in serving glasses, starting and ending with the mousse. Tip: Use a piping bag for cleaner layers.
5. Chill in the refrigerator for at least 2 hours before serving. The mousse should be firm to the touch.

Fluffy, creamy, and with a tangy raspberry swirl, this mousse is a dream come true. Serve it with fresh raspberries on top or a sprinkle of crushed pistachios for an extra crunch.

Vegan Raspberry White Chocolate Mousse

After a long day of experimenting in the kitchen, I stumbled upon a dessert that’s as delightful to make as it is to eat. A vegan raspberry white chocolate mousse that’s creamy, dreamy, and surprisingly simple to whip up. It’s the perfect treat for those warm summer evenings or when you’re craving something sweet but want to keep it light.

Ingredients

• 1 cup raw cashews, soaked overnight (for a smoother texture)
• 1/2 cup coconut cream (the thick part from a can of full-fat coconut milk)
• 1/3 cup maple syrup (adjust to taste)
• 1/2 cup vegan white chocolate chips, melted (look for dairy-free options)
• 1 cup fresh raspberries (plus extra for garnish)
• 1 tsp vanilla extract (or almond extract for a different flavor profile)
• A pinch of salt (to balance the sweetness)

Instructions

1. Drain the soaked cashews and blend them with coconut cream until completely smooth, about 2-3 minutes. Scrape down the sides as needed.
2. Add the maple syrup, melted vegan white chocolate, fresh raspberries, vanilla extract, and a pinch of salt to the blender. Blend until the mixture is uniform and creamy.
3. Pour the mousse into serving glasses or bowls. Tap them lightly on the counter to remove any air bubbles.
4. Refrigerate for at least 4 hours, or until set. The mousse should be firm to the touch but still creamy inside.
5. Before serving, garnish with fresh raspberries and a drizzle of melted white chocolate if desired.

My first bite of this mousse was a revelation—the tartness of the raspberries cutting through the sweetness of the white chocolate, all wrapped up in a velvety texture that melts in your mouth. Serve it in elegant glasses for a dinner party or enjoy it straight from the bowl on a lazy afternoon.

Raspberry White Chocolate Mousse Cake

Finally, a dessert that combines the tartness of raspberries with the creamy sweetness of white chocolate in a mousse cake that’s as stunning as it is delicious. I remember the first time I tried making this; it was for a friend’s birthday, and the look on her face was worth every minute spent in the kitchen.

Ingredients

• 1 1/2 cups graham cracker crumbs (or any similar biscuit crumbs)
• 1/2 cup unsalted butter, melted (for a richer taste)
• 2 cups fresh raspberries (plus extra for garnish)
• 1/4 cup granulated sugar (adjust to taste based on raspberry tartness)
• 1 1/2 cups white chocolate chips (high-quality for smoother melting)
• 1 1/2 cups heavy cream (cold, for better whipping)
• 1 tsp vanilla extract (pure for best flavor)
• 1 envelope unflavored gelatin (essential for setting the mousse)
• 1/4 cup water (for blooming gelatin)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
2. Mix graham cracker crumbs with melted butter until well combined, then press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
3. Puree 2 cups raspberries with sugar until smooth, then strain to remove seeds for a smoother mousse.
4. Bloom gelatin in 1/4 cup water for 5 minutes, then gently heat until dissolved.
5. Melt white chocolate chips over a double boiler, stirring until smooth. Let cool slightly.
6. Whip heavy cream and vanilla to soft peaks, then fold in the melted white chocolate and raspberry puree.
7. Add the dissolved gelatin to the mixture, folding gently to combine.
8. Pour the mousse over the cooled crust and refrigerate for at least 4 hours, or until set.
9. Garnish with fresh raspberries before serving.

Out of the fridge, this cake is a dream—light yet rich, with layers of flavor that melt in your mouth. Try serving it with a drizzle of raspberry coulis for an extra pop of color and taste.

Low-Carb Raspberry White Chocolate Mousse

Believe it or not, I stumbled upon this Low-Carb Raspberry White Chocolate Mousse recipe during one of those late-night Pinterest scrolling sessions. It was love at first sight, and after tweaking it to perfection, it’s become my go-to dessert for summer gatherings.

Ingredients

• 1 cup heavy cream (chilled for best results)
• 1/2 cup raspberries (fresh or frozen, but thaw if frozen)
• 1/4 cup powdered erythritol (or your preferred low-carb sweetener, adjust to taste)
• 1 tsp vanilla extract (pure for the best flavor)
• 1/2 cup sugar-free white chocolate chips (melted, look for a high-quality brand)
• A pinch of salt (to balance the sweetness)

Instructions

1. In a large bowl, whip the heavy cream until soft peaks form, about 3-4 minutes. Tip: Chill your bowl and beaters beforehand for quicker whipping.
2. Gently fold in the powdered erythritol and vanilla extract into the whipped cream until fully incorporated.
3. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Allow to cool slightly.
4. Fold the melted white chocolate into the whipped cream mixture until no streaks remain. Tip: Ensure the chocolate isn’t too hot to avoid melting the cream.
5. Crush the raspberries lightly with a fork and layer them at the bottom of serving glasses.
6. Pipe or spoon the mousse over the raspberries, then refrigerate for at least 2 hours to set. Tip: For an elegant touch, garnish with fresh raspberries and a sprinkle of grated white chocolate before serving.

What makes this mousse truly special is its velvety texture that melts in your mouth, paired with the tartness of raspberries cutting through the sweetness. Serve it in clear glasses to showcase the beautiful layers, or top with a dollop of whipped cream for extra indulgence.

Raspberry White Chocolate Mousse Parfait

Waking up to the sweet aroma of raspberries and white chocolate is my idea of a perfect morning. This Raspberry White Chocolate Mousse Parfait is not just a dessert; it’s a journey through layers of creamy, fruity bliss that I love to share with friends and family during summer gatherings.

Ingredients

• 1 cup heavy cream (chilled for best results)
• 1/2 cup white chocolate chips (high quality for smoother melting)
• 1 cup fresh raspberries (plus extra for garnish)
• 2 tbsp sugar (adjust to taste)
• 1 tsp vanilla extract (pure for better flavor)
• 1/2 cup graham cracker crumbs (for a crunchy layer)

Instructions

1. In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until smooth. Let it cool slightly.
2. Using an electric mixer, whip the heavy cream, sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3-4 minutes.
3. Gently fold the melted white chocolate into the whipped cream until fully incorporated, being careful not to deflate the mixture.
4. In serving glasses, layer a spoonful of graham cracker crumbs, followed by the white chocolate mousse, and then a few raspberries. Repeat the layers until the glasses are full.
5. Chill the parfaits in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
6. Garnish with additional raspberries and a sprinkle of graham cracker crumbs on top for a beautiful presentation.

Fresh out of the fridge, this parfait offers a delightful contrast between the creamy mousse and the tart raspberries, with the graham cracker crumbs adding a satisfying crunch. Serve it in clear glasses to showcase the beautiful layers, or top with a dollop of whipped cream for an extra indulgent treat.

Raspberry White Chocolate Mousse Tart

Now, let me tell you about a dessert that’s as delightful to make as it is to eat. The Raspberry White Chocolate Mousse Tart combines the tartness of fresh raspberries with the creamy sweetness of white chocolate, all nestled in a buttery crust. It’s a recipe that reminds me of summer picnics and the joy of sharing something homemade.

Ingredients

• 1 1/2 cups all-purpose flour (for a flakier crust, chill the flour before using)
• 1/2 cup unsalted butter, cold and cubed (the colder, the better for a flaky texture)
• 1/4 cup granulated sugar (adjust to taste if you prefer a less sweet crust)
• 1/4 tsp salt (balances the sweetness)
• 1 cup heavy cream (for whipping, ensure it’s very cold)
• 8 oz white chocolate, finely chopped (quality matters here, so don’t skimp)
• 1 cup fresh raspberries (plus extra for garnish)
• 1 tsp vanilla extract (pure extract for the best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the crust.
2. In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Press the mixture firmly into a 9-inch tart pan with a removable bottom, ensuring an even layer on the bottom and up the sides. Chill in the refrigerator for 15 minutes to prevent shrinking during baking.
4. Bake the crust for 15-20 minutes, or until golden brown. Let it cool completely on a wire rack.
5. While the crust cools, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped white chocolate, stirring until smooth. Stir in the vanilla extract.
6. Let the white chocolate mixture cool to room temperature, then gently fold in the raspberries, being careful not to break them up too much.
7. Pour the mousse into the cooled crust and refrigerate for at least 4 hours, or until set.
8. Before serving, garnish with additional fresh raspberries for a pop of color and freshness.

But the real magic happens when you take that first bite. The crust is perfectly crumbly, the mousse luxuriously smooth, and the raspberries add a bright contrast. Serve it with a drizzle of raspberry coulis for an extra special touch.

Raspberry White Chocolate Mousse with Fresh Berries

Remember the first time you tasted something so divine, you just had to close your eyes to savor every bite? That’s exactly how I felt when I first tried this Raspberry White Chocolate Mousse. It’s a dessert that’s as luxurious as it is simple to make, perfect for those days when you want to treat yourself or impress your guests without spending hours in the kitchen.

Ingredients

• 1 cup heavy cream (chilled for best results)
• 1/2 cup white chocolate chips (high-quality for smoother mousse)
• 1/2 cup fresh raspberries (plus extra for garnish)
• 2 tbsp powdered sugar (adjust to taste)
• 1 tsp vanilla extract (pure for better flavor)

Instructions

1. In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until smooth. Let it cool slightly.
2. While the chocolate cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overbeat.
3. Gently fold the melted white chocolate into the whipped cream until fully incorporated. The mixture should be light and airy.
4. Crush the raspberries lightly with a fork and fold them into the mousse for a marbled effect.
5. Divide the mousse into serving glasses and refrigerate for at least 2 hours, or until set.
6. Before serving, garnish with fresh raspberries on top for a pop of color and freshness.

Zesty and creamy, this mousse is a dreamy combination of sweet white chocolate and tart raspberries. Serve it in elegant glasses for a dinner party or enjoy it straight from the bowl on a lazy afternoon—it’s delicious either way.

Raspberry White Chocolate Mousse Cheesecake

Believe it or not, the first time I attempted to make a Raspberry White Chocolate Mousse Cheesecake, it was for a last-minute dinner party. The pressure was on, but the result was a show-stopping dessert that had everyone asking for seconds. Now, it’s my go-to when I want to impress or simply treat myself to something decadently creamy with a tangy raspberry swirl.

Ingredients

• 1 1/2 cups graham cracker crumbs (store-bought or homemade)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (plus extra for greasing)
• 16 oz cream cheese, softened (use full-fat for best texture)
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup white chocolate chips, melted (microwave in 30-second bursts)
• 1 cup heavy cream, cold
• 1/2 cup raspberry puree (strained for seeds, adjust sweetness to taste)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan with butter.
2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool completely.
3. Beat cream cheese, 1/2 cup sugar, and vanilla extract on medium speed until smooth. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Fold in melted white chocolate until fully incorporated. In another bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
5. Pour half of the mousse over the cooled crust. Dollop with raspberry puree, then top with remaining mousse. Use a knife to swirl the puree for a marbled effect.
6. Chill in the refrigerator for at least 4 hours, or overnight for best results. Tip: Cover with plastic wrap to prevent any fridge odors from seeping in.

Light as air yet rich in flavor, this cheesecake is a dreamy combination of sweet white chocolate and tart raspberry. Serve it with fresh raspberries and a dusting of powdered sugar for an extra special touch.

Raspberry White Chocolate Mousse Trifle

Just when I thought summer desserts couldn’t get any better, I stumbled upon the idea of combining the tartness of raspberries with the creamy sweetness of white chocolate in a trifle. It’s a dessert that’s as fun to layer as it is to eat, and trust me, it’s a showstopper at any gathering.

Ingredients

• 2 cups heavy cream (chilled for best results)
• 1 cup white chocolate chips (high quality for smoother melting)
• 1 pint fresh raspberries (plus extra for garnish)
• 1 package (3.4 oz) instant vanilla pudding mix (for quick assembly)
• 1 cup milk (whole milk recommended for creaminess)
• 1 pre-made pound cake (or bake your own for a homemade touch)

Instructions

1. Begin by melting the white chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each until fully melted. Tip: Avoid overheating to prevent the chocolate from seizing.
2. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the melted white chocolate until fully incorporated. This is your white chocolate mousse.
3. In another bowl, prepare the vanilla pudding according to package instructions, using the milk. Let it set for 5 minutes.
4. Cut the pound cake into 1-inch cubes. Layer the bottom of a trifle dish with half of the cake cubes.
5. Spread half of the vanilla pudding over the cake layer, followed by half of the white chocolate mousse. Scatter half of the raspberries on top.
6. Repeat the layers with the remaining cake, pudding, mousse, and raspberries. Tip: For a decorative finish, reserve a few raspberries and mint leaves for the top.
7. Chill the trifle in the refrigerator for at least 2 hours before serving to allow the flavors to meld. Tip: Covering it with plastic wrap prevents the top from drying out.

How this dessert comes together is nothing short of magical. The layers of fluffy mousse, creamy pudding, and juicy raspberries against the soft pound cake create a symphony of textures. Serve it in clear glasses for an individual touch that’ll have everyone asking for seconds.

Raspberry White Chocolate Mousse Cupcakes

Oh, the joy of biting into a dessert that perfectly balances the tartness of raspberries with the creamy sweetness of white chocolate! That’s exactly what these Raspberry White Chocolate Mousse Cupcakes offer. I remember the first time I made them for a friend’s birthday; the look of delight on her face was all the confirmation I needed that this recipe was a keeper.

Ingredients

• 1 1/2 cups all-purpose flour (for a lighter texture, sift it first)
• 1 cup granulated sugar (adjust to taste if you prefer less sweet)
• 1/2 cup unsalted butter, softened (room temperature blends better)
• 2 large eggs (bring to room temperature for even mixing)
• 1 tsp vanilla extract (pure extract gives the best flavor)
• 1/2 cup milk (whole milk adds richness)
• 1 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)
• 1 cup fresh raspberries (plus extra for garnish)
• 1 cup white chocolate chips (melt slowly to avoid seizing)
• 1 cup heavy cream (chill the bowl and beaters for better peaks)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the flour mixture and milk to the creamed mixture, starting and ending with the flour. Mix until just combined.
5. Gently fold in the raspberries to avoid crushing them too much.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the mousse, melt the white chocolate chips in a double boiler, stirring until smooth. Let cool slightly.
10. In a chilled bowl, whip the heavy cream to stiff peaks, then fold in the melted white chocolate until well combined.
11. Pipe or spoon the mousse onto the cooled cupcakes and garnish with fresh raspberries.

Velvety smooth mousse atop a moist, fruity cupcake creates a dessert that’s as beautiful as it is delicious. Try serving these at your next gathering with a drizzle of raspberry coulis for an extra touch of elegance.

Raspberry White Chocolate Mousse Pie

Delightfully creamy and bursting with the sweet-tart flavor of raspberries, this Raspberry White Chocolate Mousse Pie is the perfect dessert to impress at your next gathering. I remember the first time I made it; the combination of smooth white chocolate and fresh raspberries had everyone asking for seconds.

Ingredients

• 1 1/2 cups graham cracker crumbs (or any similar cookie crumbs)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (plus extra for greasing the pan)
• 1 cup heavy cream, chilled (for best whipping results)
• 8 oz white chocolate, finely chopped (high-quality for smoother melting)
• 1 cup fresh raspberries (plus extra for garnish)
• 1/4 cup powdered sugar (adjust to taste)
• 1 tsp vanilla extract (pure for the best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie pan with butter.
2. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of the prepared pie pan.
3. Bake the crust for 10 minutes, or until lightly golden. Let it cool completely on a wire rack.
4. While the crust cools, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped white chocolate, stirring until smooth. Let it cool to room temperature.
5. In a separate bowl, gently mash the raspberries with powdered sugar and vanilla extract until you achieve a chunky sauce.
6. Once the white chocolate mixture has cooled, whip it with an electric mixer on high speed until it forms stiff peaks, about 3-4 minutes.
7. Fold the raspberry mixture into the whipped white chocolate until just combined, creating a marbled effect.
8. Pour the mousse into the cooled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.
9. Before serving, garnish with additional fresh raspberries for a pop of color and extra freshness.

The pie sets into a luxuriously smooth mousse with pockets of raspberry goodness, offering a perfect balance of sweetness and tartness. Serve each slice with a dollop of whipped cream or a drizzle of raspberry coulis for an extra special touch.

Conclusion

Variety is the spice of life, and our roundup of 11 Delicious Raspberry White Chocolate Mousse Recipes offers just that! Whether you’re a novice or a seasoned home cook, there’s a recipe here to delight your taste buds. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this collection? Share the sweetness by pinning this article on Pinterest for others to enjoy!