White Chocolate and Raspberry Mousse Cups

Posted by on Feb 8, 2015 in Recipes | 0 comments

These raw, white chocolate cups filled with raspberry mousse, are amazing. The chocolate is nice and firm, the mousse impossibly creamy and tasty. Together: heaven! If you want to give your partner some toe-curling moments of pleasure this February 14 (or any other time, for that matter), these sweet little morsels are sure to do the trick!

Raspberry Mousse White Chocolate Cups!

Raspberry Mousse White Chocolate Cups!

Now, I have a secret passion for white chocolate. If I see vegan white chocolate I buy it. No, I buy it in multiples. I stock up on it. And when it’s raw white chocolate, even better. So making my own raw white chocolate has been a mission of mine and I’ve done quite a bit of experimenting to get it right.  

Raspberry Mousse Filled White Chocolate Cups 1

Oh so good!

It was easy to develop a soft, white chocolate ganache that is perfect for coating fruit and cakes. But developing a raw white chocolate that was firm enough to pop out of plastic chocolate moulds was something altogether different.  After several, really tasty but ultimately failed experiments, I finally, finally nailed it. 

Raspberry mousse-filled white chocolate heart!

Raspberry mousse white chocolate heart!

What can I say about these little beauties, other than to declare that they are delightfully decadent and delicious treats?

White Chocolate and Raspberry Mousse Cups
Yields 12
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Total Time
8 hr
Total Time
8 hr
Raspberry Mousse
  1. 1/2 cup cashews, soaked 4-6 hours
  2. 1/2 cup filtered water
  3. 3/4 cup freeze-dried raspberries
  4. 2 1/2 tbsps maple syrup
  5. 1 packet stevia (to increase sweetness, optional)
  6. 2 1/2 tbsps coconut oil
  7. 1 tbsp Irish moss powder
  8. 1/2 tsp vanilla extract
  9. tiny pinch of salt
White chocolate
  1. 3/4 cup raw cacao butter, melted
  2. 1/4 cup cashews, soaked 4-6 hrs
  3. 1 tsp vanilla powder
  4. 1 tbsp agave or maple syrup
  5. 2 packets stevia
Raspberry Mousse
  1. Place all ingredients in a blender, and blend on high until very smooth.
  2. Run the blender for another 5 minutes or so, to gently heat the ingredients and activate the irish moss.
  3. Pour into a bowl and refrigerate for at least an hour until it firms up.
  4. Give it a vigorous stir to make the mousse smooth and creamy before using.
White Chocolate
  1. Blend together the melted cacao butter, soaked cashews, agave nectar, vanilla powder and stevia. The mixture will be very runny and the cacao butter and solids may separate.
  2. Place in a bowl and leave on your counter to cool for at least 30 minutes stirring every 5 minutes or so.
  3. The mixture will thicken and as it cools and you stir it, it will become nice and glossy.
  4. It's ready to use when it will thickly coat a chocolate brush or spoon without dripping.
Putting them together
  1. Using a chocolate brush, or fine paint brush, paint the inside of your chocolate moulds with a thick coating of white chocolate.
  2. Refrigerate for 5-10 minutes until firm.
  3. Remove from fridge and fill about 3/4 of the way with raspberry mousse.
  4. Cover the mousse with white chocolate and refrigerate for another 10 minutes or so until nice and firm.
  5. Pop out of the moulds and enjoy!
Vegan Sweet and Simple http://vegansweetandsimple.com/
When I made these, I put them in the fridge and went out to the gym.  I came home to discover that almost all of them had disappeared. My sweetie could not resist them. And I don’t blame him. They are so unbelievably good! 



I’m sure your sweetheart will love them too!

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