White Chocolate Raspberry Mousse Cake
A chilled white chocolate mousse folded with whipped cream, egg whites, and raspberries, set in a pan and sliced like cake.
Equipment
- Eight inch springform pan
- Double boiler or microwave safe bowl
- Electric mixer
- Rubber spatula
Ingredients
Main Ingredients
- 10 oz fresh or frozen raspberries thawed if frozen
- ¼ cup granulated sugar
- 2 tsp lemon juice
- 7 oz white chocolate chopped
- 1 cup heavy cream plus 1/4 cup more, whipped to soft peaks
- 3 large pasteurized eggs separated
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Cooking
- Prep the berries. Toss the raspberries with the sugar and lemon juice and set them aside.
- Melt. Melt the white chocolate gently and let it cool slightly.
- Whip. Whip the egg whites with the salt to stiff peaks and the cream to soft peaks in separate bowls.
- Combine. Whisk the yolks with the vanilla, stir into the chocolate, then fold in the cream, whites, and berries.
- Chill. Pour into the pan and refrigerate at least 4 hours until set.
Notes
Substitutions: Serve in six individual glasses if you prefer. Use pasteurized eggs for safety.
Tips: Cool the melted chocolate before mixing so the yolks stay smooth. Fold gently to keep the mousse airy.
Storage: Refrigerate for two to three days. Do not freeze.
Nutrition does not include the optional extra raspberries for garnish.