Raspberry White Chocolate Mousse
Raspberry White Chocolate Mousse
An extremely light moose, for you Valentine’s day. Can you resist it… I doubt it!
You will need:
- 1 (10 ounce) package frozen raspberries, thawed
- 2 tablespoons white sugar
- 2 tablespoons orange liqueur
- 1 3/4 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 liqueur, 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 parfait dishes, and serve with the sauce.
- May also be used to fill or ice a cake.