White Chocolate Mousse topped with just a dot of raspberry sauce and a single berry got rave reviews at a recent birthday party. I wanted an easy dessert that could be made in advance, was naturally gluten free and could be served in small portions on a buffet.

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Chocolate mousse is what I decided on and I created a festive and fun presentation. I served three variations in a variety of liqueur glasses displayed on pedestal trays with little signs. I found those tiny disposable spoons at the Dollar Store and I recommend you buy them when you see them. They're perfect to serve with mousse shots.

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White Chocolate Mousse shots, perfect for a buffet.

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Mousse vs Pudding

Although mousse and pudding are similar in texture, mousse is light and fluffy. The lightness comes from whipping air into the mixture and is achieved by folding whipped egg whites or whipped cream into the base mixture. I think you can do whatever you want so if you prefer pudding and serve it in a shot glass everyone will eat it.

How To Serve Dessert in Shot Glasses

I only have a dozen shot glasses so I borrowed some. The glasses with the polka dots, a Dollar Store find from, were perfect for this white chocolate mousse.

This was a holiday party so my red charger plates were perfect. While reorganizing the fridge I found a jar of my homemade raspberry syrup from August so a dot of this raspberry syrup on my White Chocolate Mousse was perfect. I topped it off with a single frozen raspberry on top of each mousse shot.

Shot Glasses vs Liqueur Glasses

From my bartender days I think shot glasses have marks for measuring 1 or 1½ ounces. Then shot glasses became trendy so there are no rules and plenty of options. I’ve had my set of twelve liqueur glasses for years and I borrowed more from my friends so I had enough for my dessert buffet.

Let me know in the comments below if you tried this idea or how you served your dessert shots.

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A spoonful of Creme Brulee — Creme Brulee

White Chocolate Mousse

Cinde Little

White Chocolate Mousse shots topped with a dot of raspberry sauce and a single berry makes for a simple individual dessert that's naturally gluten free.

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Course Dessert

Cuisine Canadian

Ingredients

7 oz white chocolate
2 egg yolks
2 tablespoon sugar
¼ cup whipping cream (first amount)
1 cup whipping cream (second amount)
OPTIONAL GARNISH – raspberry syrup and raspberries

Instructions

Chop chocolate and put into large glass bowl. Place a strainer over top of the bowl and set aside.
In a small bowl of a stand mixer whisk egg yolks and sugar until pale, about 2 minutes. Set aside.
Pour first amount of cream into a small saucepan, place over low heat and bring to a simmer.
Slowly pour hot cream into egg yolk on low speed to avoid cooking the eggs.
Pour mixture back into the saucepan on low heat and stir with until it thickens slightly.
Pour hot egg mixture into the strainer over the chocolate. Using a spatula press on the solids in the strainer then scrap the mixture from the bottom of the strainer into the bowl. Remove the strainer and stir constantly until the mixture is smooth and all chocolate is melted. Set aside.
In the small bowl of a stand mixer whip the whipping cream until stiff peaks form. Fold half the whipping cream into the chocolate mixture to lighten. Then fold in remaining whipping cream until smooth.
Divide white chocolate mousse into shot glasses, liqueur glasses, sherry glasses or martini classes. Refrigerate for 1 hour.
Top with a tiny amount of raspberry syrup and a single raspberry and serve.