White Chocolate Mousse with Raspberries

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

125 g couverture, white
250 g whipped cream
2 tablespoon raspberry juice
125 g raspberries

Instructions

Roughly chop 100 g couverture. Heat 100 g of cream. Add couverture and stir in, melt in it. Stir in raspberry syrup. Chill the mass for 15-20 minutes.
Sort the raspberries. Whip 150 g cream until stiff. Beat the chocolate cream until smooth. Fold in the cream. Fill the mousse up to 4 tablespoons in 4 glasses. Cover with raspberries, except for a few. Put 1 tablespoon of mousse on top and top with the remaining raspberries.
Chill the mousse for approx. 2 hours. Peel off the shavings from the rest of the couverture with a peeler. Sprinkle with it on desserts just before serving.

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.