White Chocolate Mousse With Raspberry Compote

Jane Kaylie


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

☆☆☆☆☆ 0 votes
15 Min
10 Min


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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

How to Make White Chocolate Mousse With Raspberry Compote


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

Printable Recipe Card

About White Chocolate Mousse With Raspberry Compote

Course/Dish: Other Desserts
Main Ingredient: Non-Edible or Other
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: For Kids

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