Raspberry White Chocolate Mousse

Raspberry White Chocolate Mousse

 

 

 

Ingredients:

1 (10 ounce) package frozen raspberries, thawed

2 tablespoons white sugar

2 tablespoons orange juice

2 cups heavy whipping cream

6 ounces white chocolate, chopped

1 drop red food coloring

Directions:

Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and juice, and stir until sugar dissolves. Makes 1 cup of sauce.

In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.

In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.

Layer into cups or glasses, and serve with the sauce. May also be used to fill or ice a cake.