This recipe for Raspberry White Chocolate Mousse is a great way to put your preserves in action. Even though this recipe calls for raspberry jam, you could use other jams. If you have a jam that didn’t set quite as firm as you hoped, (yep, that happens to all of us) this recipe is a great way to use it as a topping for the white chocolate mousse. Or if you have some cherry pie filling in your pantry, that’d work great too.
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
Raspberry jam, slightly warmed for easier spreading (Strawberry, cherry or any other fruit jam would work great too.)
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 (you can melt it in the microwave, or 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. We might suggest topping them with a fun colored 1-piece lid.