White Chocolate Mousse with Raspberry Sauce Using Stevia

White Chocolate Mousse with Raspberry Sauce Using Stevia Recipe

Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

White Chocolate Mousse with Raspberry Sauce Using Stevia

Indulge in a guilt-free dessert with this delicious White Chocolate Mousse with Raspberry Sauce recipe using Stevia. This light and creamy mousse is the perfect treat for those looking to satisfy their sweet tooth without the added sugar.

History

White chocolate mousse has been a popular dessert for many years, known for its rich and creamy texture. By using Stevia as a sweetener, this recipe offers a healthier alternative to traditional mousse recipes.

Ingredients

0.75 cup of heavy cream
0.5 tsp of vanilla extract
0.25 tsp of stevia extract* (refer to the book Sensational Stevia Desserts for brand variations)
1 (4 oz (113 g)) bar of chopped baking white chocolate
0.33 cup of plain low-fat yogurt

How to prepare

Whip the heavy cream in an electric mixer for approximately 1 minute.
Mix in the vanilla and stevia extract until stiff peaks form.
Melt the white chocolate in the microwave at 50% power for about 1.5 minutes.
Stir the white chocolate until completely dissolved.
Add the melted white chocolate to half of the cream and stevia mixture, and blend well.
Refrigerate the white chocolate and cream mixture in one bowl, and the remaining whipped cream in a separate bowl for about 15 minutes.
Remove the bowls from the fridge and add yogurt to the remaining whipped cream.
Whip the mixture with an electric mixer until stiff peaks form.
Gently fold the yogurt and cream mixture into the white chocolate and cream mixture.
Place the mixture in dessert cups or ramekins, and refrigerate for 2 to 3 hours.
Keep refrigerated for up to 2 days.
Optional: Drizzle with Raspberry Sauce. Excellent!
The listed amount of stevia is the minimum to use in the recipe. Depending on your sweetness preference and the brand used, you may want to add more.

Variations

For a different flavor, try using dark chocolate instead of white chocolate.
Add a splash of liqueur such as Grand Marnier or Chambord for an adult twist.

Cooking Tips & Tricks

Be sure to whip the heavy cream until stiff peaks form for the best texture.

- When melting the white chocolate, be sure to do so at 50% power to prevent burning.

- Refrigerate the mousse for at least 2-3 hours to allow it to set properly.

Serving Suggestions

Serve the White Chocolate Mousse with Raspberry Sauce topped with fresh raspberries or a sprinkle of grated white chocolate for an extra touch of elegance.

Cooking Techniques

Be sure to fold the whipped cream gently into the white chocolate mixture to maintain the mousse's light and airy texture.

Ingredient Substitutions

If you prefer a different sweetener, you can use honey or maple syrup instead of Stevia.

Make Ahead Tips

This mousse can be made ahead of time and stored in the refrigerator for up to 2 days before serving.

Presentation Ideas

Serve the mousse in elegant dessert cups or ramekins for a sophisticated presentation.

Pairing Recommendations

Pair this White Chocolate Mousse with a glass of sparkling wine or champagne for a special occasion.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Enjoy cold or at room temperature.

Nutrition Information

Calories per serving

220

Carbohydrates

- Total Carbohydrates: 12g

- Dietary Fiber: 1g

- Sugars: 8g

Fats

- Total Fat: 18g

- Saturated Fat: 11g

Proteins

- Protein: 3g

Vitamins and minerals

Calcium: 8%

- Iron: 2%

Alergens

Contains dairy (heavy cream, white chocolate, yogurt)

Summary

This White Chocolate Mousse with Raspberry Sauce is a decadent dessert option that is lower in sugar thanks to the use of Stevia. It is a good source of calcium and provides a moderate amount of protein.

Summary

This White Chocolate Mousse with Raspberry Sauce recipe using Stevia is a delicious and healthier dessert option that is sure to satisfy your sweet cravings. Enjoy the creamy texture and decadent flavor guilt-free!

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for White Chocolate Mousse with Raspberry Sauce Using Stevia. It was a warm summer day, and I was visiting my dear friend Martha at her cozy little cottage by the lake. Martha was known for her delicious desserts, and she had promised to show me a new recipe she had recently perfected.

As we sat in her sun-drenched kitchen, Martha pulled out a tattered old cookbook and flipped through the pages until she landed on the recipe for the White Chocolate Mousse with Raspberry Sauce. I couldn't believe my eyes - the combination of creamy white chocolate and tart raspberry sounded absolutely divine.

Martha explained that she had come across the recipe during a cooking class she had taken in Paris many years ago. The chef had taught her how to create the perfect balance of sweetness and acidity, using fresh raspberries and a touch of Stevia to sweeten the mousse.

I watched intently as Martha gathered the ingredients and began to whip up the mousse. She melted the white chocolate in a double boiler, then folded in whipped cream and a splash of vanilla extract. The mixture was so smooth and velvety, I couldn't wait to taste it.

As Martha spooned the mousse into elegant little glasses, she prepared the raspberry sauce. She simmered fresh raspberries with a sprinkle of Stevia until they had softened and released their juices. The aroma that filled the kitchen was absolutely intoxicating.

Finally, it was time to assemble the dessert. Martha drizzled the raspberry sauce over the white chocolate mousse, creating a beautiful swirl of pink and white. She garnished each glass with a fresh raspberry and a sprig of mint, and then handed me a spoon.

I took my first bite and was immediately transported to dessert heaven. The mousse was light and creamy, with a subtle sweetness that was perfectly complemented by the tangy raspberry sauce. It was like nothing I had ever tasted before, and I knew that I had to learn how to make it myself.

Over the years, I experimented with the recipe, tweaking it here and there to suit my own tastes. I added a pinch of sea salt to the mousse to enhance the flavors, and I played around with different ratios of Stevia to achieve the perfect level of sweetness.

I shared the recipe with all of my friends and family, and it quickly became a favorite at gatherings and dinner parties. Everyone raved about how delicious and decadent it was, and I was proud to have learned such a special recipe from my dear friend Martha.

To this day, whenever I make the White Chocolate Mousse with Raspberry Sauce Using Stevia, I think of Martha and our lovely day by the lake. The recipe holds a special place in my heart, not just because it is so delicious, but because it reminds me of the joy of cooking and sharing good food with the ones you love.