Raspberry White Chocolate Mousse
This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional raspberry sauce can be spooned over cakes or served with this mousse."I made this and it was delicious. Instead of making it in parfait form though I took the little Fillo dough cups that hold like an oz. and filled it with the mousse and then topped it with pureed raspberry sauce. GREAT!" - Jonnyhopss
Yield: 16 Ready in 15 minutes
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Raspberry White Chocolate Mousse Preparation
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.
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