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.
Recommended: Holiday Cheesecake Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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 saucepan over low heat, cook and stir cream and white chocolate until chocolate is melted. Stir in vanilla. Transfer to a 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.
Originally published as Raspberry White Chocolate Mousse in Taste of Home February/March 2000, p25
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Reviewed Mar. 14, 2010
"This recipe is awesome. Very fattening, but worth it."