You will need:
- 300g white chocolate buttons
- 1 cup raspberry purée
- 4 egg whites
- ⅓ cup caster sugar
- 300ml thickened cream
For The Topping
- 100g white chocolate
- 1½ tbsp coconut oil
- 6 fresh raspberries (optional)
Let's make it:
Step 1:
Place 300g white chocolate into the bowl of the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer with the scraper paddle attachment fitted. Attach the HeatSplash™ guard and press MELT. Mix on speed 2 to begin with, gradually increasing the speed to 5-7, over 4-5 minutes, to help break up the chocolate.
Step 2:
Meanwhile, in a heatproof jug, microwave the raspberry purée for 1-2 minutes, or until steaming. Temporarily pause the mixer and pour the raspberry purée into the chocolate before continuing to MELT and mix the ganache until smooth. Turn off HeatSoft™. Pour the ganache into your heatproof jug and chill for 1 hour, or until chilled.
Step 3:
When the raspberry ganache is chilled, remove from the fridge. Begin the meringue. Combine the egg whites into the clean bowl of the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer with the whisk attachment fitted. Beat on speed 10 for 1 minute, or until foamy, then gradually add the sugar with the mixer running for an additional 3-4 minutes, or until stiff peaks form. Transfer the meringue to a large mixing bowl.
Step 4:
Pour the cream into the cleaned bowl of the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer with the whisk attached. Beat the cream on speed 5, for 3-4 minutes, or until soft peaks form. Add half the ganache to the meringue mixture and gently incorporate using a whisk or spatula, then add half the cream. Repeat until all ganache and cream have been incorporated into the meringue mixture.
Step 5:
Divide the mousse between 6 cups and chill for 1 hour, or until set. Just before serving, combine the 100g white chocolate and coconut oil in the clean bowl of the stand mixer with the HeatSplash™ guard attached. Press MELT and mix on speed 2, gradually increasing to speed 5 for 2-3 minutes, or until melted. Turn off HeatSoftTM. Pour a thin layer of white chocolate over the mousse cups and top with a fresh raspberry. Enjoy!
Cook's Tip:
To make raspberry puree, heat 500g frozen raspberries in a large saucepan over medium-high heat for 10 minutes, crushing with a potato masher until the berries have broken down. Push through a fine mesh sieve to remove seeds.