This isn’t just a mousse. This is the kind of dessert that stops conversation at the dinner table. That one creamy, fruity bite that makes everyone pause like… what was that?! If you’re chasing a no-bake dessert that feels both fancy and fail-proof, this white chocolate raspberry mousse checks every box.
And yes, it’s 100% gluten-free. No weird flours, no complicated swaps, just fresh ingredients you probably already have or can grab from any decent U.S. grocery store.
I first made this mousse one sticky summer in Georgia. I had leftover raspberries, some white chocolate chips from a failed cookie experiment, and a tub of cream I meant to use in coffee. Thirty minutes later, I had something that honestly felt restaurant-level.
That’s when I knew — this one needed to be saved, repeated, and shared.
What You’ll Love About This Mousse
No oven, no fuss. Perfect for hot days or when you just don’t want to deal with baking.
Naturally gluten-free. No fancy tricks or weird thickeners.
Fresh, clean flavors. Real berries, real cream, no shortcuts.
Make-ahead magic. Whip it up the day before a party and forget about it.
Looks fancy but takes almost no effort. It’s giving “pastry chef” without the stress.
Chill & Serve
Let the mousse chill at least 1–2 hours before serving. Overnight is even better if you’re prepping for guests.
Pull them out just before dessert time, and watch the spoons hit the bottom of the glass before anyone even says a word.
Notes & Tips from My Kitchen
Don’t use baking chips that list palm oil or weird stabilizers — they won’t melt right.
If you can, get local cream from a nearby dairy. It makes a huge difference in flavor and texture.
This mousse doesn’t freeze well, so just make what you’ll eat within 2–3 days. Honestly, leftovers are rare.
Want to level up? Add a hint of orange zest to the mousse for a citrusy twist.
Real-Life Uses
Impress your in-laws without lifting a finger. Seriously. They’ll ask where you bought it.
Potlucks or holidays when you don’t want to turn on the oven.
A sweet surprise for someone gluten-free who’s tired of being offered just fruit or a sad cookie.
Valentine’s Day, date night, or anytime you want to eat something that feels romantic and a little rich.
Wrapping It Up
You don’t need to be a pastry chef to make a show-stopper dessert. Just fresh ingredients, a bit of patience, and a spoon. This gluten-free white chocolate raspberry mousse hits that perfect sweet spot — rich but not heavy, fruity but not tart.
Whether you’re prepping for a crowd or just treating yourself on a Tuesday, this one’s going to stay in your back pocket for years. Trust me, I’ve made it enough times to know it always disappears fast.
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Gluten-Free White Chocolate Raspberry Mousse
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Diet: Gluten Free
Description
Light, creamy mousse made with white chocolate and fresh raspberries. No baking, no gluten, just flavor-packed dessert magic.
Ingredients
For the White Chocolate Layer:
6 oz white chocolate (high quality — Ghirardelli or Guittard if you can find it)
2 tablespoons whole milk (organic or local if possible)
1 ½ cups heavy whipping cream (cold, and preferably local dairy)
1 teaspoon vanilla extract (real, not imitation)
For the Raspberry Purée:
1 ½ cups fresh raspberries (washed and patted dry)
1 tablespoon lemon juice
1–2 tablespoons honey or sugar (adjust to taste)
Optional:
Extra raspberries for topping
Shaved white chocolate or a mint sprig for garnish
Instructions
Step 1: Melt the White Chocolate
Start by melting the white chocolate with the milk. I usually go the microwave route because it’s quick, but you can also use a double boiler if you’re the cautious type.
Microwave Method:
Break the white chocolate into pieces and place it in a microwave-safe bowl with the milk.
Heat in 15-second bursts, stirring each time, until fully melted and smooth. Don’t overdo it — white chocolate can burn fast.
Set aside and let it cool slightly. It should be warm but not hot before you mix it with the whipped cream.
Step 2: Whip the Cream
In a large chilled bowl, beat the heavy cream and vanilla extract until soft peaks form. You want it fluffy, but not stiff.
Tip: Don’t overwhip. If it starts looking grainy, you’ve gone too far.
Step 3: Fold the Chocolate Into the Cream
Take about ⅓ of the whipped cream and stir it into the cooled white chocolate. This lightens it so the rest of the cream won’t deflate.
Then gently fold in the remaining whipped cream until smooth and combined. Don’t stir hard. Think “clouds kissing each other” level gentle.
Once mixed, spoon the mousse into your jars or cups, filling each one halfway or so. Pop them in the fridge while you prep the raspberry part.
Step 4: Make the Raspberry Purée
Grab those berries and toss them into a small saucepan with lemon juice and honey (or sugar). Cook over medium heat for about 5 minutes, just until the berries break down and get juicy.
Use a fork or potato masher to help the berries burst.
Optional (but recommended): Strain the purée through a mesh sieve to get rid of the seeds. You’ll be left with a smooth, bold raspberry sauce that contrasts perfectly with the sweet mousse.
Let it cool for a bit.
Step 5: Finish the Layers
Once the mousse has set a bit (about 15–20 minutes is fine), spoon the cooled raspberry purée over each serving.
You can swirl it gently for that marbled look, or leave it layered and clean.
Top with a few fresh raspberries and a shaving of white chocolate if you’re feelin’ fancy.
Notes
Chill before serving. Best enjoyed within 48 hours. Don’t overwhip the cream!
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 jar (out of 6)
- Calories: ~310
- Sugar: ~17g
- Sodium: ~30mg
- Fat: ~23g
- Saturated Fat: ~14g
- Unsaturated Fat: ~7g
- Trans Fat: 0g
- Carbohydrates: ~24g
- Fiber: ~2g
- Protein: ~3g
- Cholesterol: ~55mg
