White chocolate mousse with fresh mint and raspberries
I usually don’t like mint with chocolate. But when our teaching chef served this as a surprise dessert after a cooking class I attended at L’Atelier des Chefs, I was swept away by the freshness and delicate texture of this mousse. The vibrant colours of the raspberries and mint on the creamy mousse also make this dessert absolutely stunning. A treat guaranteed to impress your guests and a must for all white chocolate lovers.

White chocolate mousse with fresh mint and raspberries

Print this recipe
Recipe by: Recipe by: Baldwin Stoel, chef at l’Atelier des Chefs
Busy:30 min, Total prep time: 30 min
Serves: 6-8 
Cut the white chocolate into pieces at the bottom of a medium-sized bowl and melt over gently boiling water. Set aside when ready.

Separate the egg whites from the yolks.

Beat two of the egg yolks with the cream, until reaching the consistency of thick stirred yogurt (best to use an electric whisk if you have one). Be patient, this can take a good 5 minutes.

Pick the mint leaves from the stalks and chop finely.

Beat the egg whites into soft peaks. You know you have reached this stage when peaks with a top that curls over are formed.

Add a ¼ of the cream mixture to the melted chocolate and mix with a spoon, then pour the remaining  mixture and stir in gently with a spatula.

Fold the egg whites into the mixture and about 2 tablespoons of the chopped mint.

Pour into individual serving glasses.

Serve immediately with fresh raspberries and a mint leaf on top (on the picture I used the tips of the sprigs), or store in the fridge for serving later. Enjoy!

Kids friendly version

Banner Image 1

If you are worried your children may find the mint off-putting, you can save some of the mousse before adding the mint for the adults.

To balance out the sweetness of the white chocolate, crush a few raspberries into a coulis with a sprinkle of sugar.

Then fill individual glasses by alternating dollops of mousse and a bit of the raspberry coulis.

Finish off each glass by making a couple of eight-shaped swirls in the mousse with the back of a teaspoon to make beautiful pink ribbons.

Serve with fresh raspberries on top. This dessert will not only be a visual feast for your highly discerning little customers, but will also be a guaranteed success! By the way, this can also be a lovely variation for grown ups.

Cut the white chocolate into pieces at the bottom of a medium-sized bowl and melt over gently boiling water. Set aside when ready.

Separate the egg whites from the yolks.

Beat two of the egg yolks with the cream, until reaching the consistency of thick stirred yogurt (best to use an electric whisk if you have one). Be patient, this can take a good 5 minutes.

Pick the mint leaves from the stalks and chop finely.

Beat the egg whites into soft peaks. You know you have reached this stage when peaks with a top that curls over are formed.

Add a ¼ of the cream mixture to the melted chocolate and mix with a spoon, then pour the remaining  mixture and stir in gently with a spatula.

Fold the egg whites into the mixture and about 2 tablespoons of the chopped mint.

Pour into individual serving glasses.

Serve immediately with fresh raspberries and a mint leaf on top (on the picture I used the tips of the sprigs), or store in the fridge for serving later. Enjoy!

Kids friendly version

Banner Image 1

If you are worried your children may find the mint off-putting, you can save some of the mousse before adding the mint for the adults.

To balance out the sweetness of the white chocolate, crush a few raspberries into a coulis with a sprinkle of sugar.

Then fill individual glasses by alternating dollops of mousse and a bit of the raspberry coulis.

Finish off each glass by making a couple of eight-shaped swirls in the mousse with the back of a teaspoon to make beautiful pink ribbons.

Serve with fresh raspberries on top. This dessert will not only be a visual feast for your highly discerning little customers, but will also be a guaranteed success! By the way, this can also be a lovely variation for grown ups.

VN:F [1.9.1_1087]
Rating: 0.0/5 (0 votes cast)
The mousse can either be served immediately or prepared hours in advance, even the day before. The consistency of the mousse will feel denser after refrigeration as the cream and chocolate get thicker with the cold. Both ways are as delicious!
Ingredients

250 g good quality white chocolate
4 stalks of fresh mint
4 eggs
150 ml double cream
150 g nice, plump raspberries (or 250g if you do the raspberry swirl variation)

2 Comments to “White chocolate mousse with fresh mint and raspberries”

  • Andree Duffy

    May 13th, 2010 at 11:52 am


    Can this recipe but cut in half and still come out successfully? Thanks in advance for reply.

    VA:F [1.9.1_1087]
    Rating: 0.0/5 (0 votes cast)
  • Anne-Laure

    May 13th, 2010 at 4:49 pm


    Hi Andree, yes it would work, as long as you have a whisk that will handle smaller quantities (electric hand whisks are best for these). Let me know how you get on! AL

    VN:F [1.9.1_1087]
    Rating: 0.0/5 (0 votes cast)

Leave a Comment