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Raspberry White Chocolate Mousse

1 package (10 ounces) frozen sweetened raspberries, thawed
2 tablespoons sugar
1 tablespoon frozen orange juice concentrate, thawed
2 cups heavy whipping cream
6 ounces white baking chocolate
1 teaspoon vanilla extract
1/4 cup milk chocolate chips
1 teaspoon vegetable oil

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

Printed from tasteofhome.com Oct 6, 2008

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Raspberry White Chocolate Mousse cont.

melted. Stir in vanilla. Transfer to a large mixing 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 overbeat). 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.