Easy White Chocolate Raspberry Mousse

You can whip up this White Chocolate Raspberry Mousse in just a few minutes!!

I have been having THE BEST luck with raspberries lately. I don’t really know why– isn’t raspberry season around the end of July??

Well, whatever the reason, I’ve been thoroughly enjoying this streak of really amazing raspberries and eating through a big bowl full nearly every day. Same thing with strawberries. I eat them like cereal, and I’m just crossing my fingers that the berry gods keep smiling down on us for a while longer.

Especially because I think raspberries and strawberries are so perfect for Valentine’s day season. The pinks and reds from the berries make exceptionally beautiful valentine’s desserts.

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You can whip up this White Chocolate Raspberry Mousse in just a few minutes!!

This pudding mousse is a favorite staple in our home. We started making it about 7 years ago when my brother was diagnosed with diabetes, because it’s SO easy to make low or no-sugar. But we kept on making it, even after my brother moved away, because it’s an incredibly easy, quick to make, versatile, and exceptionally delicious recipe.

You can use the base mousse recipe as cake filling or frosting, as a pie, to fill pastries, for individual dessert cups, and lots of other ways.

For this version, I used a white chocolate base mousse and mixed in a simple raspberry “coulis.” You could also add chocolate chips or Oreos to really take these dessert cups over the top. Serve this mousse up in fancy glasses for a special Valentine’s day treat!

White Chocolate Raspberry Mousse

This delicious recipe comes together in just a few minutes! It's a family favorite in our home, and there are so many delicious ways you can change it up to make it even more delicious. Try adding Oreos or chocolate chips!

Ingredients:

White Chocolate instant pudding dry mix*

1 1/4 cup milk**

8 ounces Cool Whip (any kind works)

1/2 cup raspberries + more for garnish

1 tbsp sugar

Directions:

Whisk together the pudding mix and the milk until the mixture begins to thicken. Fold in the Cool Whip, and mix thoroughly.

In a small bowl, use a fork to crush the raspberries and mix in the sugar until sauce forms.

Pour the sauce into the mouse and gently fold in (try to leave ribbons of raspberries in the mousse by not mixing it in completely).

Garnish with fresh raspberries for serving. Keep covered and chilled until ready to eat.

*1 ounce package if you're using non-fat sugar free pudding OR 3.5 ounces for regular instant pudding

**use the kind of milk recommended on the pudding package

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.