Dessertsbellyfull5.0
White Chocolate Raspberry Parfaits
These no-bake White Chocolate Raspberry Parfaits are rich and silky with layers of light cheesecake mousse and sweet raspberry sauce. They're fancy looking, but quick and easy to make!
👥 6 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 15 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- wooden spoon
- bowl
- strainer
- microwave
📝 Preparation Steps
1
Make the sauce: place 1 & 1/2 cups raspberries, 3 tablespoons sugar, and 1 & 1/2 teaspoons lemon juice in a small saucepan. Bring to a simmer over medium-high heat; mash with the back of a wooden spoon.
2
Transfer the mixture to fine-mesh sieve or strainer with tiny holes, over a bowl.
3
Press out all the juice and then place the liquid in refrigerator until chilled.
4
Make the mousse: Place 1 & 3/4 cups of heavy whipping cream, 3 tablespoons powdered sugar, and 1 teaspoon vanilla in a large bowl.
powdered sugar3 tablespoons(1 cup) white chocolate chips4 ouncesvanilla1 teaspoon
5
Using a hand held electric mixer, beat until stiff peaks form, ⏱️ 2-3 minutes. (Don't over-beat or it will be clumpy.)
6
Put 1 cup white chocolate chips and 1/4 cup heavy whipping cream in a medium sized, microwave-safe bowl. Microwave in ⏱️ 30 second intervals, mixing, until chocolate is melted.
7
Fold 1 cup of the whipped cream into the melted chocolate. Then gently fold in the rest until combined.
8
Divide half of the mousse among 6 small tumblers; top each with 1 tablespoon of the chilled raspberry sauce and a few raspberries. Repeat with one more layer of the same. Sprinkle with shaved white chocolate, if desired
9
Refrigerate until cold; at least ⏱️ 2 hours. Serve and enjoy!
Nutrition Facts
calories
411 kcal
fat Content
34 g
serving Size
1 serving
fiber Content
1 g
sugar Content
20 g
sodium Content
44 mg
protein Content
2 g
cholesterol Content
111 mg
carbohydrate Content
24 g
saturated Fat Content
21 g
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