Real Recipes From Real Home Cooks ®

white chocolate mousse with raspberry compote

Recipe by
Jane Kaylie
Los Angeles, CA

Try this White Chocolate Mousse With Raspberry Compote. You Will Love It.

yield 5 serving(s)
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For white chocolate mousse with raspberry compote

  • 3 oz
    white chocolate chopped
  • 1 c
    marshmallow creme
  • 8 oz
    nonfat cream cheese at room temperature
  • 1 tsp
    fresh lemon juice
  • 1 1/2 c
    frozen light nondairy whipped topping thawed
  • 12 oz
    frozen raspberries
  • 1/3 c
    cup granulated sugar
  • 1 tsp
    cornstarch

How To Make white chocolate mousse with raspberry compote

  • 1
    In microwavable bowl, with microwave on High (100%), melt the white chocolate, stirring every 30 seconds until smooth (about 2 minutes).
  • 2
    Add the marshmallow creme and stir with wooden spoon until blended.
  • 3
    n large bowl, beat the cream cheese with an electric mixer on medium speed until creamy. Add the white chocolate mixture and beat until smooth. Stir in the lemon juice.
  • 4
    Using a rubber spatula, fold in the nondairy whipped topping.
  • 5
    Combine frozen raspberries and sugar in medium saucepan.
  • 6
    Bring to a boil over medium/high heat, stirring constantly.
  • 7
    Set aside about 1 tablespoon of the raspberry liquid.
  • 8
    Boil raspberry mixture, stirring constantly, until volume is reduced by half, about 8 minutes.
  • 9
    Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.
  • 10
    Cook and stir until thickened, about 1 minute.
  • 11
    Remove from heat and let cool.
  • 12
    Spoon half of the mousse into eight wine glasses.
  • 13
    Layer half of the raspberry compote over the mousse layer.
  • 14
    Repeat the layering with the remaining mousse and compete.
  • 15
    Cover and chill at least 1 hour.
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