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White Chocolate Mousse with Raspberry Coulis

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“Simply delectable! I use White Toblerone Chocolate for this recipe -(2 100g bars/blocks plus a half). A bit extravagant perhaps but if you only make this dessert once in a while, what the heck!! I last made it at Christmas - the 2 colours (red and white) and the garnish (mint leaves), made it visually very appealing and ofcourse Christmasy!!”

Ingredients Nutrition


  1. Combine the cream and chocolate in a saucepan, and stir over low heat until the chocolate is melted.
  2. Blend the eggs and vanilla extract until smooth.
  3. Pour in the chocolate mixture slowly and continue to blend as you pour.
  4. Now pour the Chocolate Mousse mixture into 6 lightly greased moulds.
  5. Cover and refrigerate until set.
  6. Prepare the Raspberry Coulis by pureeing the raspberries with caster sugar to taste then sieve.
  7. TO SERVE: unmould the White Chocolate Mousses onto serving plates,and pour Raspberry Coulis around each mousse.
  8. Garnish each plate with a couple of fresh mint leaves and 2-3 raspberries.
  9. Yum,Yum!

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