This beautiful dessert combines white chocolate, maple, and vanilla into a mousse that is absolutely heavenly. This dessert recipe requires some time and finesse, but don’t let that intimidate you! Once you and your trusty electric mixer have gotten through all the heavy cream and the eggs, the rest comes together a bit more quickly.
Making mousse is all about using aeration and temperature to build structure and volume. This creates a stable mousse with a silky texture.
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Note: You can halve this recipe if you’re serving fewer people.
White Chocolate Mousse with Macerated Raspberries
- Hand mixer
- 6 egg yolks
- 2 eggs
- 3½ cups heavy cream
- ½ cup corn syrup
- 3 tablespoons maple syrup
- 8 ounces white chocolate roughly chopped
- ½ cup heavy cream
- ¼ cup brandy
- 1 vanilla bean pod or 3 teaspoons vanilla extract
- 1 pint raspberries
- 3 tablespoons sugar
- 2 teaspoons water
Beat the Whipped Cream:
- Pour 3½ cups heavy cream into a large mixing bowl. Using an electric mixer, beat the heavy cream until medium peaks form. Transfer the fridge to chill.
Beat the Eggs:
- In a very large mixing bowl (note: you will need to fold the heavy cream into this bowl, so make sure the bowl is large enough!) combine the eggs and egg yolks.
- Using the hand mixer, beat the eggs until the eggs reach the ribbon stage. This takes about 10 minutes of consistent mixing. You should be able to pull the mixer up and the eggs should ribbon off the metal beaters.
Cook the Corn Syrup:
- Add the corn syrup and maple syrup to a saucepan and turn the heat to medium. Cook until bubbling, about 3-5 minutes. Turn the mixer on and continue to beat the eggs as you slowly drizzle in the warm syrup. Continue mixing for 5-6 minutes until the mixture has begun to cool off. As the warm liquid is incorporated into the mixture, the eggs should take on more volume.
Prepare the White Chocolate:
- In the same saucepan, add the the white chocolate, heavy cream, brandy (or espresso), and the vanilla bean pod. Cook over medium heat, until the chocolate has melted.
- Use the back of your spoon to mash the vanilla seeds out of the pod. Once the mixture is completely melted, discard the vanilla bean pod. With the mixer on, drizzle the white chocolate mixture into the bowl. Continue mixing until thoroughly combined and cooled off, another 6-7 minutes.
Finish the Mousse:
- Remove the whipped cream from the fridge. Using a rubber spatula, add a few scoops of the cream to the large bowl and gently fold it in until thoroughly mixed.
- Continue adding the rest of the cream in additions until all of it has been added. Do not over-mix the mousse. It may seem a little runny, but that’s perfectly normal! Gently ladle (or pour) the mixture into serving glasses and cover with plastic wrap. Chill for at least 4 hours, up to 24 hours, until the mousse has set up.
Prepare the Macerated Raspberries:
- In a bowl, combine the raspberries, sugar, and 2 teaspoons water. Toss gently to coat the raspberries in the sugar. Chill for 1 hour. (The raspberries are perfectly fine for 24 hours if you’d like to chill them with the mousse for 24 hours).
- Remove the serving glasses from the fridge and spoon a few raspberries on top. Finish with a few drizzles of any raspberry sauce in the bowl. Enjoy!