White Chocolate-Raspberry Parfaits

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 50 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 6 servings
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1 1/2 cups raspberries

3 tablespoons granulated sugar

1 1/2 teaspoons fresh lemon juice

For the mousse:

4 ounces white chocolate, chopped

2 cups heavy cream

3 tablespoons confectioners' sugar

1 teaspoon pure vanilla extract

2 cups raspberries

Shaved white chocolate, for topping


  1. Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sieve into a bowl using the back of a spoon. Refrigerate until cold.
  2. Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined.
  3. Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes.
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