08/23/2026
The viral Cédric Grolet-inspired mousse desserts! 🍓✨ These little fruit-shaped treats are almost too pretty to eat, with smooth raspberry mousse and raspberry filling inside, coded with the crunchy white chocolate shell. Definitely one of my top seller — Raspberry pistachio 🤤🍓💚
Raspberry Filling
This half recipe makes a perfect amount for home baking.
Ingredients
12 oz frozen raspberries
½ cup granulated sugar
1 tbsp lemon zest + juice
2 tbsp water
2 tbsp water, reserved for cornstarch slurry
1½ tbsp cornstarch
1 tsp vanilla extract or vanilla paste
Directions
Add the raspberries, sugar, lemon zest, lemon juice, and 2 tbsp water to a saucepan.
Cook over medium heat until the raspberries break down and the mixture begins to simmer.
Mix the cornstarch with the remaining 2 tbsp water to make a slurry.
Slowly stir the slurry into the raspberry mixture and cook until thickened.
Remove from the heat and stir in the vanilla.
Allow the filling to cool completely before using. - fill up silicone mold with raspberry filling and freeze until solid.
🤍 White Chocolate Mousse
Ingredients
1⅓ cups (215 g) good-quality white chocolate
1½ cups (360 ml) heavy whipping cream, divided
(180 ml) for the ganache (180 ml) for whipping cream (3/4 cup each)
¼ cup (30 g) powdered sugar
1 tbsp cream cheese, mascarpone, dry milk powder, or white chocolate pudding mix (for stabilization)
OR 1 packet of gelatin
1 tsp vanilla paste or 4 ml vanilla extract
Pinch of salt
3–4 tbsp raspberry filling, or up to ¼ cup, depending on how strong you want the raspberry flavor Directions
1. Make the white chocolate ganache
In a microwave-safe bowl, combine ½ of the heavy cream (180 ml) with the white chocolate. Microwave at 50% power for about 2 minutes, stirring every 30 seconds and adding additional time if needed until completely smooth .
2. Whip the cream
Pour the remaining 180 ml heavy cream into a chilled mixing bowl. Beat on high with an electric mixer until stiff peaks form, about 3–5 minutes.
