This recipe calls for fresh raspberries ... which are great for using outside during warmer weather. This white chocolate raspberry mousse combines some of my favorite flavors and techniques.

Using the back of a metal spoon, spread the chocolate evenly inside six 31/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes. To make the mousse: In a bowl, sprinkle the gelatin ...

450 g (2 cups) Raspberry puree Puree the fresh raspberries, remove the seeds with a sieve, and measure it after. If frozen fruit is used, let it come to room temperature, puree it, remove the ...

Add the caster sugar to taste – it should still be sharp enough to cut through the sweetness of the chocolate mousse ... over the raspberry sauce. If it's crucial the recipe is gluten free ...

Whether you’re making Valentine’s Day dinner at home or just want to surprise your loved ones with a sweet Valentine treat, ...

Vibrant in colour and flavour, raspberry ... mousse in a glass. Equipment: you will need a sugar thermometer, a stand mixer and, ideally, six 6.5cm/2½in round or dome silicone moulds (see Recipe ...