May 28, 2011

White Chocolate Raspberry Mousse

One Year Ago: Buffalo Chicken Pizza

I saw these beauties at Katie's Cucina and just had to try them as soon as I got a spare moment.  Go try them now!  They are so adorable and very tasty!   This is the perfect dessert for Memorial Day.  I want to make them more patriotic for a Memorial Day picnic, so I plan to add some blueberry for garnish and top them with shaved white chocolate.

  • 1 tbsp water
  • 1/2 tsp unflavored gelatin (such as Knox)
  • 1/2 c heavy cream, divided 
  • 3 oz white chocolate 
  • 1/4 c raspberries, pureed  
  • 1 box (15 count) Fillo shells
  • 1/4 c halved raspberries, for garnish

In a small sauce pan, combine the water and the gelatin.  Allow it to stand for 1 minutes to soften.

Add 2 tbsp of the heavy cream.  Stir over low heat until the gelatin dissolves.  Add the white chocolate and stir until melted.

Cover and chill until cool but not set, about 7 minutes.

In a small, chilled bowl, whip the remaining heavy cream to full volume.

Carefully fold the whipped cream into the cooled chocolate.

Drizzle the raspberry puree over the cooled chocolate.  Run a knife through the chocolate to create raspberry swirls.  Cover and chill for 1 hour.

Place the chilled mousse into a piping bag.  Pipe 2 tsp of the filling in each shell.

Garnish with raspberries.

Serve immediately.


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