White Chocolate Mousse for Valentine’s Day
I knew I wanted to do some sort of red-fruit dessert for Valentines Day, but I also didn’t want to bother baking something elaborate for just the two of us. This mousse was a perfect compromise because it would allow me to dip into the massive stockpile of chocolate in my office, avoid the oven, and give that sexy V-Day red aesthetic. I took inspiration from a White Chocolate Mousse recipe on Saveur, but tinkered with the proportions a bit until I got what I liked.
Then I added a (super) simple raspberry sauce and a chocolate and raspberry cookie crust on the bottom of my white chocolate mousse. This last step is somewhat optional- you could omit the freeze dried raspberries if you have trouble finding them (or another red berry), or just go without a crust all together, but I really love the textural contrast it offers and the bright berry flavour that pops through.
This delightful white chocolate mousse is light as air, not too sweet, and packs a nice tangy bite from the cream cheese. I love cream cheese anything so while this was technically my V-Day gift for my fiancé, it was actually more of an excuse for me to make something I wanted. Admit it, though, you all do this. Thankfully, my fiancé has taste buds too, and absolutely loved this luscious and light ending to our Valentines Day meal. Try out the recipe and let me know what you think!
Cheesecake White Chocolate Mousse with Raspberry Sauce
Sauce and Accompaniments
- 1 cup raspberries
- 1 cup raspberry jam
- 1 cup raspberries for garnish
- 1 oz white chocolate shaved in curls
- 1 oz milk or dark chocolate shaved in curls
- 1/4 cup freeze fried raspberries
- 1/4 cup plus 2 tbsp chocolate cookie crumbs
Sauce and Accompaniments
- In a small saucepan, heat the raspberries and jam over medium heat until bubbly, and coarsely smash the raspberries. Transfer to a container and refrigerate to allow to cool.
- In a food processor, puree the freeze-dried berries until they form a dust. Add the cookie crumbs and process until combined. Set aside.
- Put the egg whites and a pinch of salt in a bowl or standmixer and beat until soft peaks form. Slowly add in the sugar and continue beating until stiff peaks form and it’s very glossy. Set aside.
- In another bowl, beat the cream cheese with the vanilla bean seeds until smooth and fluffy. Add in the cream and continue to beat until very fluffy and smooth, about 2-3 minutes. Set aside.
- Place the chocolate over a small pot of simmering water and stir until just melted. Remove from the heat and allow to cool for a few minutes, then fold it into the cream cheese mixture with a spatula.
- Fold a couple spoonfuls of the egg whites into the cream cheese mixture until combined, then very gently fold the rest of the egg whites into the cream cheese.
- Transfer to a piping bag.
- Divide the cookie crumbs between four glasses and tap to distribute across the bottoms.
- Pipe a layer of the mousse into each glass, then add a layer of the raspberry sauce. Continue with another layer of mousse and a layer of raspberry sauce.
- To garnish, add 4-5 fresh raspberries on top and 1-2 tablespoons of shaved chocolate. Enjoy!
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.