White Chocolate Raspberry Mousse

Ingredients

• 100g Callebaut W2 White Chocolate
• 200ml heavy cream (chilled)
• 75g fresh raspberries (plus extra for garnish)
• 2 tbsp sugar
• 1 tsp gelatin (or agar agar for veg option)
• 2 tbsp water
• 1 slice vanilla sponge (for base)
• Tres leches mix (60ml: equal parts condensed milk, cream & milk)

Tools

• Hand/stand mixer
• Spatula
• Saucepan
• Mixing bowls
• Mousse cups or serving glasses
• Sieve

Recipe Overview

This White Chocolate Raspberry Mousse using Callebaut W2 offers a luxurious dessert experience that’s both refreshing and rich. It begins with a silky white chocolate mousse made by gently folding whipped cream into a cooled ganache of Callebaut W2 and softened gelatin. The tang of fresh raspberries creates a perfect balance, cutting through the sweetness of the chocolate for a harmonious taste. The base is a sponge cake soaked with a classic tres leches mixture, adding moistness and a subtle caramelized dairy note.

Served chilled in glass cups or dessert rings, this layered treat is perfect for special occasions or a gourmet finish to a summer meal. Whether topped with fresh raspberries, mint, or white chocolate shavings, each bite melts in the mouth with a delicate creaminess that highlights the premium quality of Callebaut’s W2 couverture chocolate. Light, elegant, and customizable - this mousse is a showstopper for your next gathering.

Recipe Detail

To make White Chocolate Raspberry Mousse using Callebaut W2, prepare the tres leches base and mousse in advance and assemble for a beautiful presentation.

Instructions:

• Soak vanilla sponge in tres leches mixture and place in dessert glasses.
• Soften gelatin in water and melt it gently.
• Melt Callebaut W2 white chocolate in a bowl over simmering water.
• Heat raspberries and sugar in a saucepan until softened, then strain for a puree.
• Fold raspberry puree and gelatin into the melted white chocolate.
• Whip the cream to soft peaks and gently fold it into the mixture.
• Spoon or pipe mousse over the sponge base.
• Chill for at least 4 hours or until set.
• Garnish with fresh raspberries before serving.