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White Chocolate Mousse with Raspberry Sauce

White Chocolate Mousse with Raspberry Sauce


February 13, 2018

  • Prep: 30 mins
  • Cook: 30 mins
  • Yields: 4


White Chocolate Mousse

3 oz. white chocolate, broken into bits

2 1/2 tbsp milk, heated

1 large egg white at room temperature

1 pinch Cream of Tartar

1/2 cup heavy cream, beaten into stiff peaks

Raspberry Sauce

3 1/2 oz. fresh raspberries, crushed or 10oz. frozen raspberries, thawed

3 tbsp sugar

1 tbsp fresh lemon juice

2 tsp light rum


Dark chocolate shavings

Fresh raspberries

Whipped cream



1Melt chocolate in the top of a double boiler. Add milk, stirring until smooth. Cool to room temperature.

2Beat egg white with the cream of tartar and a pinch of salt. Fold into the chocolate mixture, then fold in the whipped cream.

3Divide into 4 small ramekins. Refrigerate overnight.

Raspberry Sauce

1Bring raspberries and sugar to boil, until raspberries have broken down and sugar dissolved.

2Remove from heat, place in blender, add lemon juice and rum. Blend until smooth.

3Strain and chill. Cover and refrigerate overnight.