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Creamy White Chocolate Raspberry Mousse Cake

creamy white chocolate raspberry mousse cake - featured image
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A silky white chocolate mousse layered over a tender crumbly base with a fresh raspberry coulis, perfect for special occasions or casual gatherings.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs or digestive biscuits, finely crushed
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1 ½ cups (225g) fresh or frozen raspberries (thawed if frozen)
  • 3 tbsp granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp cornstarch
  • 7 oz (200g) high-quality white chocolate
  • 1 ¼ cups (300ml) heavy cream, cold
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin (or agar-agar for vegetarian option), softened in 3 tbsp cold water
  • 2 tbsp warm water

Instructions

  1. Prepare the Base (10 minutes): Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the crumbs look evenly moistened. Press this mixture firmly into the bottom of your springform pan, creating an even layer. Pop it in the fridge to set while you prepare the other layers.
  2. Make the Raspberry Layer (15 minutes): In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles gently (about 5-7 minutes). If you want a smoother coulis, strain it through a fine mesh sieve. Let cool completely before spreading over the chilled base.
  3. Melt the White Chocolate (5 minutes): Chop the white chocolate finely and place in a heatproof bowl. Set over a pan of simmering water (double boiler) and stir gently until melted and smooth. Remove from heat immediately to avoid seizing.
  4. Dissolve Gelatin (5 minutes): Sprinkle gelatin over 3 tbsp cold water and let bloom for 5 minutes. Then, warm 2 tbsp water and stir into the bloomed gelatin until fully dissolved. Mix this into the melted white chocolate quickly, stirring to combine.
  5. Whip Cream & Assemble Mousse (15 minutes): In a chilled bowl, whip the heavy cream and vanilla extract to soft peaks. Slowly fold the white chocolate and gelatin mixture into the whipped cream, using a spatula and gentle strokes to keep it airy. Pour half of the mousse over the raspberry layer in the pan. Refrigerate for 10 minutes to slightly set. Pour the remaining mousse on top and smooth the surface. Chill the whole cake for at least 4 hours, preferably overnight, before serving.

Notes

Melt white chocolate slowly over a double boiler to avoid seizing. Bloom gelatin properly before dissolving. Fold mousse gently to keep it airy. Chill between layers to set properly. Use a hot knife dipped in hot water for clean slicing. Substitute agar-agar for vegetarian/vegan option and coconut cream for dairy-free. Gluten-free option available by using gluten-free cookies.

Nutrition

Keywords: white chocolate mousse cake, raspberry mousse cake, creamy dessert, easy mousse cake, berry mousse cake, no bake cake, springform pan dessert

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