We are pleased to have Tracy from Sugarcrafter Sweets as a guest blogger! She’s sharing a delightful recipe for Raspberry White Chocolate Mousse. Be sure to check out her blog. She’s doing a review of our 8 ounce tapered jars.
Hi there! I’m Tracy, and just last year I launched my own business, Sugarcrafter Sweets. I create artisanal, handcrafted confitures with local fruit, although baked goods will occasionally be found at my table as well. I sell my creations at farmers markets and other local events, and I have a blast doing it and meeting so many great people from around the area. I’m very excited for my second year as a small business owner, especially because this year, I’m partnering with Fillmore Container as my jar distributor!
When the nice people at Fillmore Container asked me if I would be willing to write a guest post for them, of course I said yes! I’m always baking up sweet treats over at my food blog, Sugarcrafter, where I share my passion for baking, canning, and occasionally cooking, all from scratch and using seasonal and local ingredients. Today, I’m sharing a recipe with you for raspberry white chocolate mousse in jars. I hope you enjoy it!
6 egg whites
1/2 cup sugar
5 ounces cream cheese, softened
2/3 cup heavy cream
1/2 tsp salt
16 ounces white chocolate, finely chopped
Seedless raspberry jam, slightly warmed for easier spreading
Servings: Makes enough mousse for four 8-ounce jars (or eight 4-ounce jars)
In a small bowl, beat the egg whites until soft peaks form. Gradually add the sugar, and then continue to beat until stiff peaks form.
In a large bowl, beat the cream cheese on medium speed until smooth. Add in the cream and salt and beat until smooth.
Heat the chocolate just until melted (I melted mine in the microwave, but you can do it on the stovetop if you prefer). Let cool for a few minutes before pouring into the cream cheese mixture. Stir to combine, and then gently fold in the egg whites – do not beat.
Spoon the mousse into the jars. Refrigerate about an hour or until firm, and then spoon a layer of raspberry jam over the top of each one. Refrigerate an hour longer or until completely chilled.
For more great recipes check out Tracy’s blog – Sugarcrafter.