Tenina.com's Raspberry Lime White Chocolate Mousse



  1. Place gelatine into water and set aside to soften.

  2. Place cream into TM bowl and whip to soft peaks, 10–20 sec/Butterfly/speed 4. Remove cream and butterfly from bowl and place cream into fridge.

  3. Without cleaning bowl, place gelatine mixture, chocolate and vanilla into bowl and melt 5–6 min/50°C/speed 3. Mixture should be liquid and smooth. Add a few minutes to the melting time if needed, this will vary depending on the fat content of your selected chocolate.

  4. Add raspberries, lime zest and juice and blend 10 sec/speed 10. Scrape down sides of bowl and repeat if necessary

  5. Cool slightly.

  6. Add a little of the whipped cream to TM bowl and blend 5 sec/speed 5.

  7. Add remaining cream and fold through using a silicone spatula.

  8. Either pipe into moulds, small glasses or bowls or use in a baked pie shell. Refrigerate for several hours before serving, garnished with extra raspberries.

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