Ingredients for White Chocolate Mousse With Raspberry Coulis
- Whipping Cream
- White Chocolate
- 2 large eggs
- 1 teaspoon vanilla extract
- Gelatin
- Water
- 200g fresh raspberries
- 2 tablespoons caster sugar (or to taste)
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How to Make White Chocolate Mousse With Raspberry Coulis
- Melt 350g white Toblerone chocolate in a double boiler or heat-safe bowl set over a pan of simmering water, stirring occasionally until smooth and melted. Avoid direct heat to prevent scorching.
- In a separate bowl, whisk together 2 large eggs and 1 teaspoon of vanilla extract until pale and slightly thickened.
- Gradually whisk the melted chocolate into the egg mixture until fully combined and smooth. Be sure to temper the eggs by slowly incorporating the warm chocolate.
- Gently pour the mousse mixture into 6 lightly greased ramekins or small serving dishes.
- Cover and refrigerate for at least 4 hours, or preferably overnight, until set.
- While the mousse chills, prepare the raspberry coulis: Combine 200g fresh raspberries with 2 tablespoons of caster sugar (or to taste) in a food processor or blender. Puree until smooth. Strain the mixture through a fine-mesh sieve to remove seeds (optional).
- To serve: Carefully run a knife around the edges of the chilled mousses to loosen them. Invert the ramekins onto serving plates.
- Drizzle the raspberry coulis around each mousse.
- Garnish with fresh mint leaves and 2-3 raspberries per serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
108g
Fat
97g
Carbs
10g
