This easy white chocolate raspberry mousse is an elegant, gold-accented dessert perfect for New Year’s Eve.
This dessert looks special, but it’s simple to prepare at home.
If you’re worried about the gold-dusted raspberries, the shimmering rims, or the light, fluffy mousse inside the glass, don’t be. I’ll walk you through how easy it is to create this festive treat.
What you’ll need:
- serving glasses
- fresh raspberries
- edible gold color mist spray
- gold sprinkles
- heavy cream
- white chocolate chips (to melt)
- white chocolate raspberry creamer (International Delight)
Prepared in stages, this dessert is very doable. You can spray and sprinkle the glasses, mist the raspberries, and make the mousse a day ahead. I even made the white chocolate bark the night before — it’s simply melted white chocolate spread on foil and topped with sprinkles.
On the day you serve them, assembly is quick.
How to achieve the finished look:
– Spray the rims of each serving glass with edible gold mist, then immediately dip them into a bowl of gold sprinkles so they stick.
– Spray the raspberries with the gold mist, applying a few light coats and allowing them to dry between layers.
– Make the mousse (recipe below). If you want white chocolate bark, reserve some melted white chocolate, spread it on a foil-lined sheet, add sprinkles, and let it set while you make the mousse.
– Assemble: spoon mousse into the prepared glasses, add a few raspberries, top with more mousse, then finish with gold raspberries and a shard of white chocolate bark.
This is a sponsored conversation written on behalf of International Delight. All opinions and text are my own.
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White Chocolate Raspberry Dessert Mousse
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Ingredients
For the mousse
- ½ cup white chocolate chips
- 1 tsp vegetable oil
- ¼ cup International Delight white chocolate raspberry creamer
- 1 ½ cups heavy cream
For the complete look
- serving glasses
- raspberries
- gold color mist spray
- gold sprinkles
- melted white chocolate (for bark and mousse)
Instructions
For the mousse
- Chill a metal mixing bowl and beaters in the freezer for 10–15 minutes.
- Over low heat, combine the white chocolate chips and vegetable oil in a small pot, stirring until melted. Remove from heat and let cool to room temperature.
- Remove the chilled bowl from the freezer. Add the white chocolate raspberry creamer and heavy cream, then beat for about 5 minutes until soft peaks form.
- Fold or beat in the cooled melted white chocolate and continue beating 2–4 minutes until stiff peaks form and the mixture becomes light and mousse-like.
- Refrigerate the mousse at least 1 hour. The longer it chills, the firmer and more mousse-like it will become.
For the complete look
- Spray each serving glass rim with edible gold mist, then dip into gold sprinkles to coat.
- Lightly spray the raspberries gold, applying a couple of thin coats and allowing them to dry between coats.
- If making white chocolate bark, reserve a small portion of melted white chocolate, spread it on foil, add sprinkles, and let it set while you finish the mousse. Use the remaining melted chocolate in the mousse.
- Assemble: layer mousse and raspberries in the prepared glasses, finishing with raspberries and a piece of white chocolate bark on top.
Nutrition
| Cholesterol: 88 mg | Sodium: 40 mg | Potassium: 101 mg
| Fiber: 1 g | Sugar: 9 g
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changes to ingredients or quantities will alter these estimates.
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