Raspberry White Chocolate Mousse Recipe

Raspberry White Chocolate Mousse Recipe photo by Taste of Home

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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.

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Raspberry White Chocolate Mousse Recipe

Prep: 25 min. + chilling

Yield: 8 Servings

25 25

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

In a blender, combine the raspberries, sugar and orange juice concentrate; cover and process until smooth. Press through a sieve; discard seeds. Refrigerate sauce.
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.
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.

Nutritional Facts 1 serving (1/2 cup) equals 410 calories, 32 g fat (19 g saturated fat), 87 mg cholesterol, 50 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Raspberry White Chocolate Mousse in Taste of Home February/March 2000, p25