Raspberry White Chocolate Mousse - | WBTV Charlotte

Raspberry White Chocolate Mousse

Prepared by Johnson & Wales University's Max Sanger

10oz package frozen raspberries
2 Tbsp white sugar
2 Tbsp orange liqueur
1-3/4 cups heavy whipping cream
6oz white chocolate, chopped
1 drop red food coloring

Process berries in a blender or food processor until smooth.  Strain mixture into a small bowl and discard seeds.  Add sugar and liqueur, stirring until sugar dissolves.  Makes 1 cup of sauce.

In a heavy saucepan over low heat, warm 1/4 cup cream and white chocolate, stirring constantly until chocolate melts.  Let mixture cool to lukewarm.  Stir in 1 Tbsp of raspberry sauce, along with food coloring.  Transfer to large bowl. 

In medium bowl, whip remaining 1-1/2 cup cream until soft peaks form.  Fold into melted chocolate mixture, one-third at a time, until no streaks remain.

Layer into parfait dishes and serve with sauce.  May also be used to fill or ice a cake.

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