Imperial Sugar
Imperial Sugar

White Chocolate Mousse

White Chocolate Mousse Imperial



  1. For every glass, cut 2 raspberries in half and press on bottom of glass. Set aside.
  2. Chop chocolate in chip-size pieces and place in a bowl large enough to hold all ingredients. Set aside.
  3. Bring milk and sugar to a boil in a small saucepan and remove from heat. Pour into chocolate bowl and whisk to smooth mixture. Set aside.
  4. Whip cream to a soft pillowy consistency. Absolutely do not whip to firm peaks as you would for decorating a pie.
  5. Check temperature of chocolate mixture; it should be around 100°F. (If too hot wait for it to cool. If too cold slightly reheat mixture.)
  6. Add whipped cream and gently fold together.
  7. Spoon mousse into glasses and place in refrigerator.
  8. For decoration line back side of a jelly roll pan or large cookie sheet that can fit in a refrigerator with plastic food film. Pull on plastic to remove wrinkles.
  9. Chop remaining chocolate in chip-size pieces and place in a microwave-safe bowl.
  10. Heat in 10-second increments just until chocolate is nearly melted. Stir out any lumps and thinly spread melted chocolate onto plastic food-film pan.
  11. Place in refrigerator until set, about 45 minutes.
  12. Decorate mousse with uneven broken white chocolate pieces and additional raspberries.
  13. Sprinkle with powdered sugar.
Imperial Sugar Insight

This recipe was developed using a Lindt Classic Recipe White Chocolate bar.