Go Back
+ servings
White plate filled with mini White Chocolate Raspberry Mousse in fillow cups.

White Chocolate Raspberry Mousse

White Chocolate Raspberry Mousse is the perfect petite no-bake dessert recipe that is ideally for entertaining or a sweet after dinner treat.
Course Dessert
Cuisine American
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 15 individual cups
Calories 73kcal
Author Katie


  • Stove Top


  • 1 tablespoon cold water
  • ½ teaspoon unflavored gelatin
  • ½ cup heavy whipping cream
  • 3 oz. white chocolate
  • ¼ cup pureed raspberries
  • 15 Mini Fillo shells 1 box
  • ¼ cup halved raspberries for garnish


  • In a small pan, combine water and gelatin. Let the gelatin stand for 1 minute to soften.
  • Add 2 tablespoons of heavy cream. Stir over low heat until gelatin dissolves. Add white chocolate. Stir until melted. Chill until cool, but not set, about 10 minutes.
  • In a small chilled bowl, whip remaining heavy cream to full volume. Fold whipped cream into cooled chocolate. Drizzle pureed raspberries onto cooled chocolate. Using a toothpick run it through the white chocolate to create raspberry swirls.
  • Chill for 1 hour.
  • Before you are ready to fill the fillo cups, bake the fillo cups according to package.
  • Place the chilled mousse into a baggie, carefully cut a small tip off the baggie and pipe 2 teaspoons of filling into each Fillo Shell. Garnish with raspberry. Serve immediately.


  • Prep - Prep the filling ahead of time and serve once you have guest ready to enjoy the dessert.
  • Soggy Fillo Cups - Prevent having soggy fillo cups by not filling them until you are ready to consume the dessert.


Serving: 1g | Calories: 73kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 16mg | Potassium: 28mg | Fiber: 1g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg