//Google Tag Manager

Serve Raspberry White Chocolate Mousse at Your Next Summer BBQ


What do you make for dessert during the summer? If you haven’t hosted a large summer get-together, you might not realize how hard it can be to find the perfect summer dessert.

When you think about it, many classic, favourite desserts are typically baked, and best when served hot. Pie? Best straight out on the oven. Cookies? Why freshly baked, of course! Now let’s be real, on a sweltering day, a warm apple pie may not be an ideal dessert for a large group of people.

Ice cream might be your go-to option for a summer treat, but this too presents its share of problems for the host. Unless you have a freezer nearby, it’s hard to keep ice cream outdoors for a large group of people without it melting in minutes.

The answer in this situation is easy: mousse. For busy hosts, mousse is incredibly easy to whip up fast, and tastes great when served cold. Plus, it keeps you away from a hot oven — the last place you want to be when it’s already too humid. It can also complement other desserts quite well, such as cakes and pastries, making it the perfect addition to your dessert table. Mousse works well if you’re hosting a diverse group of eaters, too: it comes in a variety of simple flavours, such as chocolate, which will please picky eaters who appreciate simple options. However, it can also take on a number of more complex flavour combinations and impress any foodies around. This recipe in particular is for a lovely raspberry white chocolate mousse, which is sure to win multiple new admirers among your guests.


  • 1 (10 ounce) package frozen raspberries, thawed
  • 2 tablespoons white sugar
  • 2 tablespoons orange liqueur
  • 1 3/4 cups heavy whipping cream
  • 6 ounces white chocolate, chopped
  • 1 drop red food coloring


  1. Put your berries in a blender or food processor, and blend until smooth. Once blended, add the sugar, liqueur and stir. This will be your sauce.
  2. In a saucepan, warm up 1/4 cup of the cream with the white chocolate. Stir (on low heat) until the chocolate melts.
  3. Let mixture cool, and then stir in 1 tablespoon of your sauce from step 1. Add the food colouring and then pour mixture into a large bowl.
  4. Whip the rest of the cream. Fold this into the melted chocolate mixture slowly — about one third at a time.
  5. Layer mousse in parfait dishes, drizzle remaining sauce on top, and serve!

Thanks to All Recipes for the recipe and the imagery!

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *