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ChocMousse & SpicedRaspberries
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ChocMousse & SpicedRaspberries

By crudge (GoodFood Community)
A star rating of 5 out of 5.1 ratingRate
  • Preparation and cooking time
    • Total time
    • Plus 3-4 hours cooling time
  • Easy
  • Serves 6
A perfect dessert for winter


  • 225g fresh raspberries
  • 4 tbsp Bottlegreen Spicy Berry Cordial
  • 250g good quality white chocolate, e.g. Green & Blacks
  • 3 tbsp milk
  • 2 medium eggs, separated
  • 150ml whipping cream

To decorate: 50g white chocolate

  • To decorate: 50g white chocolate


  • STEP 1
    Reserve 12 raspberries for decoration then divide the rest between 6 glasses or dishes that are about 200ml capacity. Spoon 2 teaspoons of the Spicy Berry Cordial over each.
  • STEP 2
    Break the white chocolate into a bowl, add the milk, and then place over a pan of simmering water and leave to melt. Remove the bowl and stir until smooth and then beat the egg yolks into the mixture. Leave to cool for 5 minutes.
  • STEP 3
    Whisk the egg whites until stiff. Whip the cream until softly peaking.
  • STEP 4
    Gently fold the cream into the chocolate mixture and then fold in two tablespoons of egg white. When completely mixed in, gently fold in the remaining egg whites.
  • STEP 5
    Spoon the mousse into the glasses and chill for 3-4 hours before serving. Using a vegetable peeler, make curls from the rest of the chocolate and carefully place a few on each mouse to decorate with the reserved raspberries. Ready to serve.

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