NZ Woman's Weekly

White chocolate & Raspberry mousse

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  • Courses


This dreamy dessert is perfect for a special occasion. The tart raspberries bring relief from the rich chocolate and cream.

You can also make this easy dessert with milk or dark chocolate and use other berries or tart fruits, such as passionfruit, or add orange zest.

I always love to serve mousse with a crunchy biscuit, such as amoretti or biscotti.

  • 180g white chocolate or white melts, roughly chopped
  • 1 egg, separated
  • ¼ cup caster sugar
  • 1 cup cream
  • ½ cup fresh or frozen raspberries, plus extra for garnish

1 Combine chocolate or melts in a glass dish with ¼ cup of the cream. Heat gently in the microwave or over a double boiler until melted and smooth.

2 Cool for 5 minutes, then add the egg yolk. Whip the cream until soft peaks form, then chill.

3 Meanwhile, beat the egg white until foamy. Gradually add the sugar, beating constantly until thick and glossy.

4 Gently fold in the cream, raspberries and beaten egg white into the white chocolate mixture and spoon into glasses. Top with extra raspberries and chill for at least 4 hours.

5 Serve chilled with a light dusting of icing sugar.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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