White Chocolate Cream with Raspberry Mousse
This White Chocolate Cream with Raspberry Mousse is a no-bake dessert that looks like it could come straight from a high-end bakery, yet it’s surprisingly simple to make at home. Smooth, velvety white chocolate mascarpone cream forms a rich and creamy base, perfectly balanced by a light and fruity raspberry mousse on top. Each spoonful delivers a contrast of sweet, indulgent chocolate and fresh berry flavor, creating a dessert that feels both elegant and refreshing. Served in individual dessert cups and chilled until set, it’s a perfect make-ahead treat for dinner parties, holidays, or any special occasion when you want something impressive with minimal effort. More no-bake dessert ideas: Faux Pot de Crème Mango Chia Pudding  
Servings: 6 yield(s)
Prep Time: 15 mins
Ingredients
    White chocolate mascarpone cream
  • 200 g white chocolate (About two bars.)
  • 250 g mascarpone cheese (You can use a little less if your store-bought container is slightly smaller.)
  • 250 ml heavy cream
    • Raspberry mousse
  • 2 pt fresh raspberries (6oz/170g each) (Use 1½ containers for the mousse and reserve the rest for decoration. Frozen raspberries can be used instead.)
  • 2 tbsp sugar
  • 1 tsp fresh lemon juice
  • 1-2 tsp corn starch (Diluted in 1-2 tsp of cold water.)
Instructions
  1. Heat the heavy cream until warm (do not boil). Pour it over the chopped white chocolate and stir until smooth and fully melted. Set aside and let it cool completely. Once the mixture has cooled, add the mascarpone and briefly mix until you get a thick, smooth, and creamy consistency. Do not overmix.
  2. Heat the raspberries with sugar and lemon juice for a few minutes until they break down and become soft. Blend until smooth. For a seedless texture, strain the mixture through a fine sieve (optional).Mix 1–2 teaspoons of cornstarch with a little cold water until smooth, then stir it into the mousse. This will help it set slightly and give it a more stable structure. Let it cool completely.
  3. Spoon the white chocolate mascarpone cream into dessert cups first, then refrigerate for about 30 minutes to allow it to thicken slightly. Next, add a layer of raspberry mousse on top. Refrigerate for at least 2 hours until set and chilled. Before serving, decorate with fresh raspberries and mint leaves if desired.