Raspberry White Chocolate Mousse
A light and fluffy white chocolate mousse served over a vibrant raspberry sauce — elegant in flavor yet simple to prepare.
Ingredients
frozen sweetened raspberries (thawed)
1 package (10 ounces)
sugar
2 tablespoons
frozen orange juice concentrate (thawed)
1 tablespoon
heavy whipping cream
2 cups
white baking chocolate
6 ounces
vanilla extract
1 teaspoon
milk chocolate chips
1/4 cup
vegetable oil
1 teaspoon
Instructions
1
Make the Raspberry Sauce
In a blender, combine the raspberries, sugar, and orange juice concentrate; cover and blend until smooth. Strain; discard the seeds. Chill the sauce.
2
Make the Mousse Base
In a large saucepan, cook and stir the cream and white chocolate over low heat until the chocolate is melted. Stir in the vanilla. Transfer to a large mixing bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally.
3
Whip and Assemble
Whip the cream mixture on high speed for about 1-1/2 minutes, until light and fluffy (do not overwhip). Just before serving, melt the chocolate chips and oil in the microwave or in a saucepan. Spoon 2 tablespoons of the raspberry sauce onto each plate. Pipe or spoon 1/2 cup of the chocolate mousse over the sauce; drizzle with the melted chocolate. Refrigerate any leftovers.
