Making the Raspberry Sauce

1. In a saucepan over high heat, combine raspberries, sugar, water, and lemon juice. Bring the mixture to a boil.
2. Once boiling, reduce the heat and allow the raspberries to soften, stirring occasionally. This will take about 8-10 minutes.
3. Remove the sauce from the heat and press it through a fine mesh strainer to remove the seeds. Discard the seeds and return the strained sauce to the saucepan.
4. In a small bowl, whisk the cornstarch and 3 tablespoons of cold water until smooth.
5. Add this mixture to the raspberry sauce and cook over high heat, whisking constantly. The sauce will thicken in about a minute.
6. Transfer the sauce to a bowl and let it cool completely before using. Store in an airtight container in the refrigerator.

Making the White Chocolate Mousse

1. In a small bowl, combine chopped white chocolate and ¼ cup of heavy cream. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth. Allow it to cool completely.
2. In a separate chilled bowl, use a handheld mixer to whip the remaining 1 ¼ cups of heavy cream with powdered sugar and vanilla extract. Whip until stiff peaks form.
3. Once the white chocolate has cooled, transfer it to a large bowl. Slowly fold in the whipped cream mixture, one-third at a time, until fully incorporated.
4. Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours, or overnight.

Assembling the Mousse Cups

1. Spoon or pipe a layer of mousse into each serving cup.
2. Pour a thin layer of raspberry sauce over the mousse.
3. Add a layer of fresh raspberries.
4. Repeat the layers (mousse, raspberry sauce, raspberries, mousse) until the cup is full.
5. Garnish with fresh raspberries and mint leaves.

Now that the mousse is assembled, let’s go over some helpful tips and common troubleshooting issues.