Raspberry White Chocolate Mousse Recipe

5 1 2
Raspberry White Chocolate Mousse Recipe
Raspberry White Chocolate Mousse Recipe photo by Taste of Home
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Raspberry White Chocolate Mousse Recipe

Read Reviews
5 1 2
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 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

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 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

Nutritional Facts

1/2 cup: 410 calories, 32g fat (19g saturated fat), 87mg cholesterol, 50mg sodium, 30g carbohydrate (28g sugars, 2g fiber), 3g protein.

  • 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
  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. 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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katlaydee3 User ID: 3741999 38707
Reviewed Mar. 14, 2010

"This recipe is awesome. Very fattening, but worth it."

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