Nordic White Chocolate Mousse with Raspberry Coulis and Lemon Zest
This Keto-friendly dessert recipe combines the richness of white chocolate with tangy raspberries and bright lemon zest, creating a luxurious Nordic-inspired treat.
Allergens
Dairy, Eggs
Ingredients
- 7 oz (200 g) white chocolate, finely chopped 1 cup (240 ml) heavy cream 2 cups (480 g) fresh raspberries 3 tbsp (45 ml) water 3 tbsp (45 g) granulated erythritol 1 tsp (5 g) lemon zest, grated
Instructions
- In a double boiler, gently melt the white chocolate, stirring occasionally. Once completely melted, remove from heat and set aside to cool slightly.
- In a large mixing bowl, whip the heavy cream until soft peaks form. Fold in the melted white chocolate until well combined.
- Divide the mousse into 6 individual glasses or dessert cups. Refrigerate while preparing the raspberry coulis.
- In a blender or food processor, blend the raspberries, water, and erythritol until smooth. Strain through a fine mesh sieve to remove seeds.
- Drizzle the raspberry coulis over the white chocolate mousse, and sprinkle lemon zest on top. Serve chilled.
Chef’s Insight
The secret to perfect white chocolate mousse lies in the gentle melting of the chocolate and careful folding of the whipped cream.
Notes
The raspberry coulis can be prepared ahead of time and stored in the refrigerator.