How to make white chocolate mousse with raspberry sauce


Random fun fact! It’s National Moss Day !! Look, I don’t know who is making up these weird national holidays. I mean, November 30 is also National Methamphetamine Awareness Day, National Mississippi Day, National Mason Jars Day, and National Stay Home Because You’re Okay. Random, right? But, in fact, I live for the fact that there is a day in the year when we are supposed to celebrate our love for moss. And I’ll do it by sharing a white chocolate mousse with raspberry sauce recipe that will make you want to slap your face with your own tongue.

I lived in the Highlands in Louisville. I actually lived in the heart of it, on Cherokee Road, just one block from Bardstown Road, which is home to the Bristol Bar & Grille. When I lived in this area, the Bristol was one of my favorite restaurants and to this day I still go there every now and then for dinner and dessert.

At the time, one of my absolute favorite desserts they served was, coincidentally, a mousse. In fact, they are home to a wonderful white chocolate mousse with raspberry sauce. The very first time I tried it at the Bristol, I fell in love with it. Then I immediately started searching online for a recipe that would come close. Fortunately, years and years ago, I found one.

So this is it. Happy National Moss Day! You will love this.



4 ounces of white chocolate, chopped

2 cups heavy cream

3 tablespoons of powdered sugar

1 teaspoon of vanilla


1 ½ cup of fresh raspberries

3 tablespoons of sugar

1 ½ teaspoons of fresh lemon juice


fresh raspberries

white chocolate (shaved)


Okay, first let me say it’s REALLY easy! The word “mousse” sounds fancy, but it’s incredibly easy to do. And, you can even do a lot of this in the microwave, which makes it even easier and faster.

First, microwave your four ounces of white chocolate and 1/4 cup of your heavy cream for about thirty seconds. Like Patti LaBelle, you have to “Stir It Up!” If the white chocolate is not completely melted, you can heat it for an additional twenty to thirty seconds. Just stir until smooth and let cool.

Take the remaining 1 3/4 cups of heavy cream and beat them with an electric mixer. You want to do this until it foams like the mouth of a rabid dog. Then add your powdered sugar and vanilla and beat until peaks form. Once you start to hit those peaks, you’ll whip about a cup of your whipped cream into the white chocolate. Then, like Moira Rose and David in Schitt Creek, you will FOLD in the rest. MDR! You remember that scene, don’t you? #Hilarious

PRO TIP: Store your mousse in the refrigerator, covered.

Now, let’s get into the sauce. Well, so to speak. Here’s how to prepare your raspberry sauce.

In a small saucepan, combine 1 1/2 cups of your raspberries, sugar and lemon juice. You’ll want to heat this on low, and while you do, mash your raspberries with a spoon like you’re mad at them. The goal here is to maximize the juice they contain. That said, be sure to pour everything into a mesh strainer. Be sure to refrigerate your sauce as well.

PRO TIP: You can easily replace the raspberries with blueberries or strawberries. Or use a combination of two or more.

Then it’s GO time. Decide on how much foam you want. And, trust me, you’re going to want more than dessert. Pour it into whatever you’re going to serve it in, then top it with your raspberry sauce and garnish with fresh raspberries and white chocolate shavings. Your mousse is going to look really classy and taste really good.

Although the recipe for the video is a little different, I thought I would share it with you as well. The recipe shared is quite similar to the one above and, more importantly, the visuals in the video show the process of creating a white chocolate mousse with raspberry sauce in a user-friendly, step-by-step way.

I have made this dessert several times over the past twenty years and it absolutely never fails. Every time I eat it I’m immediately taken back to the Bristol Bar & Grille on Bardstown Road in Louisville – enjoying an amazing dinner with friends at one of my all-time favorite places in the Highlands. It’s a delicious ode to a life of yesteryear and to the sweet memories I still have in me.

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