This easy white chocolate raspberry mousse dessert is the perfect gold dessert for New Year’s Eve!
Wooohooo!!! This is one stand out New Year’s Eve dessert.
But I bet you’re thinking that this recipe looks too hard to make. I mean there’s gold raspberries and gold sprinkles on the cup and you probably aren’t sure what the fluffy white stuff is inside the cup.
I’m going to show you that you (yep YOU!) can create this recipe for NYE.
Here’s a very detailed list of everything you’ll need:
- serving glasses
- raspberries
- gold color mist spray (Wilton makes a whole line of edible food mist!)
- gold sprinkles
- heavy cream
- melted white chocolate chips
- International Delight white chocolate raspberry creamer
Seem more doable now?
And to make things even easier, you can spray the glasses and dip those in gold sprinkles ahead of time, as well as spraying the raspberries and making the mousse. I actually did all three of those steps the night before I did this photo shoot. I forgot about the white chocolate bark – I made that the night before too. That’s made with melted white chocolate and gold sprinkles.
So on the day of, all you need to do is assemble.
How to pull the whole look together:
-spray the rims of your serving glasses one at a time with the edible gold mist. Dip the rims into a bowl of gold sprinkles right after you spray them.
-spray the raspberries gold. I gave mine a few coats, letting them dry in between each layer.
-make the mousse. Specific directions are below in the recipe section – just a note, if you’re wanting to make the white chocolate bark like I did, just melt extra white chocolate when you’re melting the chocolate for the mousse. Once the chocolate is melted, pour a small amount onto a tinfoil lined baking sheet (and add sprinkles) and the rest of the melted chocolate goes into the mousse.
-assemble. In your already fancied serving cups, add mousse, a few raspberries, and more mousse to fill the cup. Top with raspberries and a piece of the white chocolate bark.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
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White Chocolate Raspberry Dessert Mousse
Ingredients
For the mousse
- ½ cup white chocolate chips
- 1 tsp vegetable oil
- ¼ cup International Delight white chocolate raspberry creamer
- 1 ½ cups heavy cream
For the complete look
- serving glasses
- raspberries
- gold color mist spray, Wilton makes a whole line of edible food mist!
- gold sprinkles
- melted white chocolate chips
Instructions
For the mousse
- Place a metal mixing bowl and beaters in the freezer for 10-15 minutes.
- In a small pot over low heat on the stove, combine the white chocolate chips and vegetable oil, stirring occasionally with a spatula until melted. Allow the chocolate to cool to room temperature
- Remove the chilled mixing bowl and beaters from the freezer. Add the International Delight creamer and heavy cream, beat for 5 minutes until soft peaks form.
- Add the melted chocolate into the bowl, beat the mixture for 2-4 more minutes, or until stiff peaks form and the mixture becomes more mousse like and airy.
- Refrigerate the mousse for at least 1 hour, but the longer the better. The longer the mousse sets in the fridge, the less “pudding” like it will be and the more mousse like it will become.
For the complete look
- spray the rims of your serving glasses one at a time with the edible gold mist. Dip the rims into a bowl of gold sprinkles right after you spray them.
- spray the raspberries gold. I gave mine a few coats, letting them dry in between each layer.
- make the mousse. Specific directions are below in the recipe section – just a note, if you’re wanting to make the white chocolate bark like I did, just melt extra white chocolate when you’re melting the chocolate for the mousse. Once the chocolate is melted, pour a small amount onto a tinfoil lined baking sheet (and add sprinkles) and the rest of the melted chocolate goes into the mousse.
- assemble. In your already fancied serving cups, add mousse, a few raspberries, and more mousse to fill the cup. Top with raspberries and a piece of the white chocolate bark.