White Chocolate Raspberry Mousse Cups
Ingredients
- For the White Chocolate Mousse
- • 200 g white chocolate, chopped
- • 1 cup heavy cream, chilled
- • 2 large egg whites
- • 2 tablespoons granulated sugar
- • 1 teaspoon vanilla extract
- • Pinch of salt
- For the Raspberry Layer
- • 1½ cups fresh or frozen raspberries
- • 2 tablespoons sugar
- • 1 tablespoon lemon juice
- • 1 teaspoon cornstarch mixed with 1 teaspoon water
- For Garnish
- • Fresh raspberries
- • White chocolate shavings
- • Whipped cream (optional)
Instructions
- Melt the white chocolate and set aside to cool slightly.
- Whip the heavy cream until soft peaks form.
- Beat egg whites and sugar until stiff peaks form.
- Combine the melted chocolate with vanilla, then fold in the egg whites and whipped cream.
- Prepare the raspberry compote by heating raspberries, sugar, lemon, and cornstarch slurry until thickened.
- Layer raspberry mixture and white chocolate mousse in cups.
- Chill for at least 2 hours before serving.
- Garnish with fresh raspberries, chocolate shavings, or whipped cream.