Raspberry White Chocolate Mousse

By learen

Ingredients

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

Preparation

Step 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 the 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.