Raspberry White Chocolate Mousse: 7 Indulgent Secrets

Decadent Raspberry White Chocolate Mousse for Sweet Moments

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In a saucepan on high heat, combine raspberries, granulated sugar, water, and lemon juice. Bring to a boil.
Once boiling, reduce heat and simmer for 8–10 minutes until raspberries soften.
Strain the mixture through a fine mesh strainer to remove seeds.
Mix cornstarch with cold water in a small bowl, whisk together, and add to the sauce. Cook on high heat, whisking constantly until thickened.
Transfer to a bowl and let cool completely.
Melt white chocolate with ¼ cup of heavy cream in the microwave in 30-second intervals until smooth. Let cool.
In a chilled bowl, whip 1¼ cups heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Fold the cooled white chocolate into the whipped cream until fully incorporated.
Cover and chill in the refrigerator for 2 hours or overnight.
To serve, layer mousse, raspberry sauce, and fresh raspberries in dessert cups.
Garnish with additional raspberries and mint leaves.