Servings: 10

Weight Watcher Smart Points: 22

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 8 ounces best-quality white chocolate, broken into small pieces
  • Chocolate shavings
  • 1 cup sifted confectioners' sugar
  • Pinch cream of tartar
  • 6 eggs, separated, at room temperature
  • Raspberries
  • ½ cup (1 stick) unsalted butter
  • 2 cups whipping cream, cold
  • ½ cup Riesling wine (I used my favorite Barefoot Riesling)


  1. Melt the white chocolate and butter in a small saucepan, stirring constantly.Beat the egg yolks, sugar and wine until the mixture forms a slowly dissolving ribbon when the beaters are lifted
  2. Pour the mixture into the top of a double boiler and cook, whisking constantly, over simmering water until very thick, about three minutes.Remove to a large mixing bowl
  3. Whisk in the white chocolate mixture and stir until smooth and cool.Beat the cream until the peaks are stiff
  4. In a separate bowl, with clean beaters, beat the egg whites with the cream of tartar until stiff but not dry
  5. Gently fold the egg whites into the chocolate mixture; then fold in the whipped cream
  6. Refrigerate until set, about 3 hours.Spoon the chilled mousse into individual ramekins
  7. Top with grated chocolate and raspberries.

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