Silky mousse layered with tart raspberry purée makes for a sophisticated, bakery-style dessert. By incorporating Lovetta Belgian White Chocolate Callets (28%), the mousse develops a creamy sweetness that balances perfectly with fruit. These individual mousse cups are elegant enough for patisserie displays but simple enough to batch for catering.

Ingredients (6 servings)

For the mousse:

• 1 cup (175g) Lovetta Belgian White Chocolate Callets (28%) 
  
  

• 1 1/4 cups (300ml) heavy cream, divided
  
  

• 2 large egg whites
  
  

• 2 tbsp sugar
  
  

• 1/2 tsp vanilla extract
  
  

For the raspberry layer:

• 1 cup (125g) raspberries (fresh or frozen)
  
  

• 2 tbsp sugar
  
  

• 1 tsp lemon juice
  
  

Garnish:

• Extra raspberries
  
  

• White chocolate curls/shavings
  
  

Instructions

1. Heat 1/4 cup of cream in a small saucepan until steaming. Remove from heat and stir in the White Chocolate Callets until they are melted and smooth. Cool slightly.
   
   

2. Whip the remaining 1 cup of cream with vanilla until soft peaks form. Fold the mixture into the melted white chocolate.
   
   

3. In a separate bowl, beat egg whites with sugar until stiff peaks form. Gently fold into mousse.
   
   

4. For raspberry purée: simmer raspberries, sugar, and lemon juice for 5 minutes. Strain seeds if desired.
   
   

5. Spoon mousse into serving cups, layering with raspberry purée. Chill for at least 2 hours.
   
   

6. Garnish with fresh raspberries and white chocolate curls before serving.
   
   

Pro Tips

• Swap raspberries with passionfruit or mango purée for tropical versions.
  
  

• Serve in clear glasses to show off the layered presentation.
  
  

• Pipe mousse into mini tart shells for an upscale alternative.