Name: White Chocolate Mousse with Raspberry Sauce
Total time: 8 h 35 min
Ingredients: 12 ounces (340 grams) white chocolate , chopped fine; 3 large egg yolks; 1 cup heavy cream , chilled; 5 ounces (142 grams/1 cup) frozen raspberries; 4 teaspoons sugar; 4 teaspoons lime juice

Why This Recipe Works

For a creamy white chocolate mousse, we started with 12 ounces of finely chopped white chocolate. Since white chocolate is especially prone to scorching, we melted it gently in a double boiler with egg yolks and water. Conventional wisdom says you shouldn’t combine water and chocolate, and if you stir cold water into melted chocolate, it will likely seize, meaning grainy lumps will form within your chocolate mixture. But by melting the white chocolate with enough water, we created a smooth liquid that was easy to combine with whipped cream. Folding in cream whipped to soft peaks made for a mousse that was fluffy yet lusciously creamy. Allowing the mousse to set by refrigerating it for at least 8 hours gave the dessert just the right amount of structure: It melted in the mouth but still held its shape on a spoon. A stir-together, sweet-tart raspberry sauce balanced the richness of the white chocolate mousse.

Before You Begin

We prefer bar chocolate from brands such as Ghirardelli or Callebaut for this recipe. We use a glass bowl for the double boiler because glass conducts heat more evenly and gently than metal. Top the mousse with our Skillet Candied Nuts, if desired. This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide.

Instructions

Stir chocolate, egg yolks, and 2 tablespoons water together in medium glass bowl with rubber spatula. Set bowl over large saucepan of barely simmering water (water should not touch bottom of bowl) and cook, stirring and scraping sides of bowl constantly, until chocolate is just melted. (Once chocolate begins to melt, remove bowl from heat every 10 to 15 seconds so yolks don't overcook.)

Using stand mixer fitted with whisk attachment, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 2 minutes.

Gently whisk one-third of whipped cream into chocolate mixture until fully combined. Gently fold in remaining whipped cream with rubber spatula, making sure to scrape up any chocolate mixture from bottom of bowl, until no streaks remain.

Distribute mousse evenly among four 6-ounce ramekins or serving glasses. Cover with plastic wrap and refrigerate for at least 8 hours or up to 2 days.

About 1 hour before serving, combine raspberries, sugar, and lime juice in bowl. Let sit at room temperature until raspberries defrost; stir periodically to combine. (Raspberry sauce can be made simultaneously with mousse and allowed to thaw in refrigerator.)