White Chocolate Raspberry Recipe

Make the raspberry puree

Combine the raspberries, 2 tablespoons sugar, 1 teaspoon lemon juice, and 2 tablespoons water in a small saucepan. Cook over medium-low heat, stirring occasionally, until the raspberries break down and the mixture is syrupy, about 6–8 minutes.

Remove from heat and strain the mixture through a fine mesh sieve into a bowl, pressing with the back of a spoon to extract as much puree as possible. Discard seeds. Taste and add up to 1 teaspoon more sugar if needed for sweetness. Let cool slightly.

Reserve about 2 tablespoons of the strained puree per serving in a squeeze bottle or small pitcher for swirling and garnish. Keep remaining puree refrigerated for up to 3 days.

Prepare garnishes: shave about 1 tablespoon white chocolate (or use pre-shaved) and pick fresh raspberries for each cup.

Heat milk and cream

In a medium saucepan over medium heat, combine 3 cups whole milk and 1 cup heavy cream. Warm until steam appears at the edges and small bubbles form, about 5–7 minutes. Do not boil.

Lower heat to medium-low. Whisk in 8 ounces finely chopped white chocolate and 1 tablespoon granulated sugar. Whisk constantly until chocolate is fully melted and mixture is smooth, about 2–3 minutes.

Remove the saucepan from heat and whisk in 1 teaspoon vanilla extract and a pinch of fine sea salt. Taste and adjust sweetness if necessary (add up to 1 teaspoon sugar). Keep warm.

For each serving (about 1 cup), spoon 1–2 tablespoons of the warm white chocolate base into a pre-warmed cup, then add 2 tablespoons reserved raspberry puree to the cup. Swirl or lightly stir to create a marbled effect, then pour the remaining hot white chocolate into the cup, leaving room for whipped cream.

Top each cup with a generous dollop of whipped cream, a drizzle or small spoonful of extra raspberry puree over the cream, white chocolate shavings, and 2–3 fresh raspberries as garnish.

Serve immediately. If preparing multiple cups, keep the hot chocolate base warm over the lowest heat and re-whisk before serving; keep raspberry puree chilled until ready to use.