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Ingredients
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Mousse Base
Raspberry Sauce
Graham Cracker Crust
Method
Mousse Preparation
- 1
Melt White Chocolate
In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each, until smooth. Allow to cool slightly.
- 2
Whip Cream
In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
- 3
Prepare Meringue
In a clean bowl, beat egg whites and a pinch of salt until foamy. Gradually add granulated sugar and continue to beat until stiff peaks form.
- 4
Combine Mixtures
Gently fold the melted white chocolate into the whipped cream until blended. Then, carefully fold in the meringue until no white streaks remain.
Raspberry Sauce Preparation
- 5
Cook Raspberries
In a small saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
- 6
Cool Sauce
Remove from heat and let cool completely before using.
Graham Cracker Crust Preparation
- 7
Mix Crust Ingredients
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
- 8
Form Crust
Press the mixture into the bottom of serving glasses or a pie dish to form a crust. Bake in a preheated oven at 350°F (175°C) for 10 minutes, then let cool.
Assembly
- 9
Layer Mousse
Spoon the white chocolate mousse over the cooled graham cracker crust, filling the glasses or dish as desired.
- 10
Garnish with Raspberry Sauce
Drizzle the cooled raspberry sauce over the mousse. Optionally, garnish with fresh raspberries or whipped cream.