Whisking Up A Dream: Raspberry White Chocolate Mousse

Enjoy our lighter take on the traditional rich chocolate mousse that is light and airy, and perfect for your next date night.

Try serving in our Coeur Bowl with our Flora Spoons for the ultimate romantic tablescape.

Ingredients:

3 egg whites (fridge cold)

150g white chocolate

100g frozen raspberries

1/2 cup thickened cream (fridge cold)

3 tablespoons caster sugar

Method:

Gently simmer the frozen raspberries, stirring until broken down into a thick syrup.

Melt the chocolate carefully over a bain marie.

Gently stir to combine the raspberry and white chocolate. Set aside to come to room temperature.

Add the caster sugar to the egg whites and whisk until firm peaks form.

Whisk the cream until stiff peaks form.

Gently fold the raspberry white chocolate mixture into the cream. Once combined, add roughly one quarter of the egg whites and gently fold in to the cream mixture. Continue quarter by quarter until all the egg whites are combined. A few pink streaks are ok.

Gently decant into your serving vessels and refrigerate for at least 4 hours.

This dessert looks amazing sprinkled with a little freeze dried raspberry dust.

Recipe adapted from the "Chocolate Mousse: recipe by queen Nagi of RecipeTin Eats