This white chocolate mousse is deliciously light and fluffy with a fruity raspberry sauce. This wonderful mousse can also be used as a filling or frosting for cakes.
Ingredients
- frozen raspberries: 1 pack (10 ounce pack, thawed)
- white sugar: 2 Tbsp
- orange liqueur: 2 Tbsp
- ¾ cups heavy whipping cream: 1 piece (divided)
- ounces white chocolate chips: 6 piece
- drop red food coloring: 1 piece
Metric Conversion
Stages of cooking
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Process berries in a blender or food processor until smooth. Strain mixture into a small bowl and discard seeds. Add sugar and liqueur; stir until sugar dissolves. Makes 1 cup raspberry sauce.
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Warm 1/4 cup cream and white chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate melts; let mixture cool until lukewarm. Stir in 1 tablespoon raspberry sauce and food coloring. Transfer to a large bowl.
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Beat 1 1/2 cups cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into melted chocolate mixture, 1/3 at a time, until no streaks remain.
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Layer into parfait dishes and serve with remaining raspberry sauce.
