Raspberry White Chocolate Mousse |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Raspberry sauce is an appealing base for this fluffy white chocolate mousse. The treasured treat is surprisingly easy and a delightful change of pace from heavier cakes and pies. Ingredients:
1 package (10 ounces) frozen sweetened raspberries, thawed |
2 tablespoons sugar |
1 tablespoon thawed orange juice concentrate |
2 cups heavy whipping cream |
6 ounces white baking chocolate |
1 teaspoon vanilla extract |
1/4 cup milk chocolate chips |
1 teaspoon canola oil |
Directions:
1. In a blender, combine the raspberries, sugar and orange juice concentrate; cover and process until smooth. Press through a sieve; discard seeds. Refrigerate sauce.
2. In a large saucepan cook and stir cream and white chocolate over low heat, until chocolate is melted. Stir in vanilla. Transfer to a large bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally.
3. Beat cream mixture on high speed until light and fluffy, about 1-1/2 minutes (do not over beat). Just before serving, melt chocolate chips and oil in a microwave or saucepan. Spoon 2 tablespoons of raspberry sauce on each plate. Pipe or spoon 1/2 cup chocolate mousse over sauce; drizzle with melted chocolate. Store leftovers in the refrigerator. Yield: 8 servings.
|
|