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White Chocolate Mousse With Raspberry Swirl

Total Time: 45 MIN Makes: 30 Desserts
Prep Time: 20 MIN Cook Time: 15 MIN Additional Time: 10 MIN

A light and airy white chocolate mousse is complemented with a sweet raspberry swirl and a phyllo shell crunch in these bite-sized desserts.

  • 2 tablespoons cold water
  • 1 teaspoon unflavored gelatin
  • 1 cup heavy whipping cream
  • 6 ounces white chocolate
  • 1/2 cup raspberries, pureed
  • 2 packages (15 count, each) AthensĀ® Phyllo Shells
  • 15 raspberries, cut each in half for garnish


In a small pan, combine water and gelatin. Let stand for 1 minute to soften. Add 1/4 cup 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. Run a knife through chocolate to create raspberry swirls. Chill for 1 hour. pipe or spoon filling into each phyllo shell. Garnish with raspberry half. Serve immediately.