Cedric Grolet's raspberry spheres require tempering cocoa butter at exactly 89°F—2 degrees off ruins the perfect crack.
Cedric Grolet Inspired Raspberry Mousse Dessert
Dive into a delightful dessert that features a vibrant raspberry sorbet core encased in a luscious white chocolate mousse, all enveloped in a satisfying, crispy pink shell. This Cedric Grolet-inspired treat combines fresh raspberries, velvety white chocolate, and a playful crunch to create a truly unforgettable experience. Get ready to impress your taste buds with this perfect blend of flavors and textures!
Prep
30
min
Cook
60
min
Serves
6
people
Level
intermediate
📝 Ingredients
Shopping List
- food coloring (to taste)
- 1 cup (237 ml) heavy cream
- 1 cup (237 ml) mascarpone cheese
- 2 cups (473 ml) raspberries
- 8 oz (227 g) white chocolate
Pantry Items
Amounts also listed in instructions below
- cocoa butter (to taste)
- 1 cup (100 g) sugar
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Add fresh or frozen raspberries to a pot with sugar. Heat until bubbling, then mash down. Simmer for 5 minutes and let cool.
- 2
Pour the raspberry mixture into a mold about 1/4 of the way up, wrap, and freeze until solid.
- 3
Heat cream with vanilla, pour over chopped white chocolate, mix, and refrigerate for at least 4 hours or overnight.
- 4
Whip the mixture until thick, then add mascarpone and whip for about 1 minute.
- 5
Mash a few raspberries and fold them into the cream.
- 6
Pop the frozen raspberry mixture out of the mold. Fill the mold halfway with mousse, add the raspberry insert, then cover with more mousse.
- 7
Wrap in cling film and freeze overnight.
- 8
Melt cocoa butter with white chocolate in the microwave in 30-second intervals. Use less cocoa butter than white chocolate.
- 9
Add oil-based food coloring to the melted mixture and let cool slightly to around 39-40 degrees Celsius.
- 10
Pop the raspberry mousse out of the mold, trim excess, skewer, and dip into the coating. Let harden for 5 minutes.
💡 Pro Tips
- ✓Heat your raspberry mixture to exactly 185°F and hold for 2 minutes to activate natural pectin, creating a firmer gel insert that won't weep into the mousse during assembly.technique185°F for 2 minutes
- ✓Cool your white chocolate ganache base to 68-70°F before whipping to achieve maximum volume - warmer temperatures prevent proper aeration and result in dense mousse.timing68-70°F
- ✓Use a 3:1 ratio of white chocolate to cocoa butter for your coating spray to achieve the perfect viscosity that creates Grolet's signature thin, glossy shell without drips.ingredient3:1 ratio
- ✓Temper your molds to -10°F before demolding by placing them in the freezer for 15 minutes - this temperature differential prevents cracking and ensures clean release.equipment-10°F for 15 minutes
- ✓Spray your coating mixture at 95-100°F using an airbrush held 8 inches away for even coverage - cooler temperatures create orange peel texture while hotter temperatures cause runs.technique95-100°F at 8 inches
Share this recipe
Prep
30
min
Cook
60
min
Serves
6
people
Level
intermediate
Share this recipe
Cedric Grolet's raspberry spheres require tempering cocoa butter at exactly 89°F—2 degrees off ruins the perfect crack.
Cedric Grolet Inspired Raspberry Mousse Dessert
Dive into a delightful dessert that features a vibrant raspberry sorbet core encased in a luscious white chocolate mousse, all enveloped in a satisfying, crispy pink shell. This Cedric Grolet-inspired treat combines fresh raspberries, velvety white chocolate, and a playful crunch to create a truly unforgettable experience. Get ready to impress your taste buds with this perfect blend of flavors and textures!
📝 Ingredients
Shopping List
- food coloring (to taste)
- 1 cup (237 ml) heavy cream
- 1 cup (237 ml) mascarpone cheese
- 2 cups (473 ml) raspberries
- 8 oz (227 g) white chocolate
Pantry Items
Amounts also listed in instructions below
- cocoa butter (to taste)
- 1 cup (100 g) sugar
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Add fresh or frozen raspberries to a pot with sugar. Heat until bubbling, then mash down. Simmer for 5 minutes and let cool.
- 2
Pour the raspberry mixture into a mold about 1/4 of the way up, wrap, and freeze until solid.
- 3
Heat cream with vanilla, pour over chopped white chocolate, mix, and refrigerate for at least 4 hours or overnight.
- 4
Whip the mixture until thick, then add mascarpone and whip for about 1 minute.
- 5
Mash a few raspberries and fold them into the cream.
- 6
Pop the frozen raspberry mixture out of the mold. Fill the mold halfway with mousse, add the raspberry insert, then cover with more mousse.
- 7
Wrap in cling film and freeze overnight.
- 8
Melt cocoa butter with white chocolate in the microwave in 30-second intervals. Use less cocoa butter than white chocolate.
- 9
Add oil-based food coloring to the melted mixture and let cool slightly to around 39-40 degrees Celsius.
- 10
Pop the raspberry mousse out of the mold, trim excess, skewer, and dip into the coating. Let harden for 5 minutes.
💡 Pro Tips
- ✓Heat your raspberry mixture to exactly 185°F and hold for 2 minutes to activate natural pectin, creating a firmer gel insert that won't weep into the mousse during assembly.technique185°F for 2 minutes
- ✓Cool your white chocolate ganache base to 68-70°F before whipping to achieve maximum volume - warmer temperatures prevent proper aeration and result in dense mousse.timing68-70°F
- ✓Use a 3:1 ratio of white chocolate to cocoa butter for your coating spray to achieve the perfect viscosity that creates Grolet's signature thin, glossy shell without drips.ingredient3:1 ratio
- ✓Temper your molds to -10°F before demolding by placing them in the freezer for 15 minutes - this temperature differential prevents cracking and ensures clean release.equipment-10°F for 15 minutes
- ✓Spray your coating mixture at 95-100°F using an airbrush held 8 inches away for even coverage - cooler temperatures create orange peel texture while hotter temperatures cause runs.technique95-100°F at 8 inches