![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZPqx6dOgIVv_GMOIClwCpNj_UvypgjhEGaLzMQQJmvZcs2PNrgyvWZPt5A3zEQCJX3eW3LyIpCbnS6GnDGvwQd8zsJPpl1e_6GdhrDC5nlZPMCUqAfdifNGo2mXly_I7QJK820eqssOJ/s1600/white_chocolate_raspberry_cake1.jpg)
I made those little cakes for Valentine's Day. They have a very silky texture and every bite tastes like a kiss. My husband loves white chocolate and I love raspberries, so it was the perfect pairing.
Both mousses taste very good together, one sweet and creamy, and the other more tart and fruity. I wish I would have made some more, but I just made two this time.
To make the decorative strip I used chocolate transfer sheets, which are acetate sheets embossed with cocoa butter and powdered food coloring. They are a great and easy way to really dress up your cakes. Read more: How to Use Chocolate Transfer Sheets.
Both mousses taste very good together, one sweet and creamy, and the other more tart and fruity. I wish I would have made some more, but I just made two this time.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyNYwyHEgnOlgxJrn62g0LUnKdnyLGm7DCMfan7a_1vNGzh2uzLK87iNgYvVWzgYEkjjr-JgibTkiXA1JEg_g1b1TLupfMb1pBjuHKuH4ySYV_uWf7rASXttqiDkr3aJumlGp169peDUwR/s1600/white_chocolate_raspberry_cakes2.jpg)
To make the decorative strip I used chocolate transfer sheets, which are acetate sheets embossed with cocoa butter and powdered food coloring. They are a great and easy way to really dress up your cakes. Read more: How to Use Chocolate Transfer Sheets.