Raspberry White Chocolate Mirror Glaze Mousse

Raspberry mousse is much yummier when covered in a sweet, glossy red glaze.


  • Makes 8
  • Raspberry Mousse
  • 250 grams white chocolate, finely chopped + 100 milliliters cream
  • 250 milliliters cream
  • Pinch salt
  • 3 teaspoons un-flavored powdered gelatin
  • 2 tablespoons water
  • 2 teaspoons vanilla extract)
  • 1 cup frozen raspberries (crushed)
  • White chocolate flakes
  • Red mirror glaze
  • 200 grams sweetened condensed milk
  • 300 grams granulated sugar
  • 150 grams water
  • 350 grams white chocolate chips
  • 19 grams gelatin (+ 1/2 cup water to bloom)
  • 2 drops red red food dye


  1. Raspberry Mousse
  2. Prepare the mousse: combine the white choc chocolate, 100 milliliters of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
  3. While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.
  4. Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it's incorporated, gently fold in the remaining whipped cream. Add crushed frozen raspberries and fold through very briefly.
  5. Pour into molds and chill overnight.
  6. Red mirror glaze
  7. Combine gelatin with 1/2 cup of water and set aside for 5 minutes.
  8. Heat milk, sugar and water in a saucepan over medium heat and bring to a simmer.
  9. Add bloomed gelatin and stir until dissolved.
  10. Place chocolate chips in a large heat proof bowl. Pour hot mixture over chocolate and let sit for 5 minutes. Once chocolate has softened, add red food dye and use an immersion blender or a hand whisk to smooth mixture. Pour mixture through a sieve to remove any remaining lumps.
  11. Allow glaze to cool to 33C before pouring. You'll need a candy thermometer to test the temp. If you don't have one handy, I generally look for it to be thick enough that you can't see the cake or mousse under the glaze when you pour it over. If it's really thin when you pour it, let that set for 20 min and try pouring a second layer when it's cooled a little more.
  12. Place set mousse on a wire rack or on top of the end of a glass and pour mirror glaze over them all. Make sure it's nice and thick on there. You might want to do two coats. Let one set for 20 min and then pour the second over. To finish off decorate with white around the sides before the mirror glaze sets.
  13. Once they're all covered, place them in the fridge for an hour to set.
  14. Can store these in the fridge for up to two days.