White Chocolate Mousse with Berries

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

350 g raspberries, frozen
200 g chocolate, white
250 g natural yohurt (possibly also vanilla yohurt)
350 g whipped cream
1 packet biscuit (s), (Amarettini)

Instructions

Crumble the amarettini in a blender and set aside.
Let the raspberries thaw in a bowl, take out some nice ones for decoration and put them to one side.
Melt the chocolate in a water bath, then add the yogurt and stir.
Whip the cream until stiff and fold into the overcooled chocolate yoghurt mixture.
Puree half of the raspberries and fold in 1/3 of the chocolate mass.
Fold the whole raspberries into the chocolate yoghurt mixture.
Alternately fill both masses with the amarettinis in a bowl and decorate with the raspberries.
Put in a cool place.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.