Creamy Raspberry White Chocolate Mousse with Pistachio Crunch

This dazzling dessert combines tart raspberries with rich white chocolate in a cloud-like mousse. Topped with salted pistachios for contrast, it’s perfect for dinner parties or sweet cravings. No baking required!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 cups fresh or frozen raspberries
• 7 oz high-quality white chocolate (chopped)
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/4 cup shelled pistachios (crushed)
• Pinch of sea salt

Instructions

1. Melt white chocolate in double boiler, then cool slightly.
2. Puree raspberries in blender until smooth, straining seeds if desired.
3. Whip cream with powdered sugar and vanilla to medium peaks.
4. Fold melted chocolate into whipped cream until fully combined.
5. Gently swirl in raspberry puree for marbled effect.
6. Divide mixture among 4 serving glasses or jars.
7. Chill for at least 30 minutes to set.
8. Top with crushed pistachios and sea salt before serving.

Chef's Note

For extra drama, layer the raspberry puree at the bottom of glasses before adding mousse!

Make-Ahead Tips

Keeps refrigerated up to 2 days - add nuts just before serving.

Substitutions

Strawberries for raspberries, dark chocolate for white chocolate, almonds for pistachios