Raspberry White Chocolate Mousse

By ksgroves

Ingredients

• 1 pkg. (10 oz) sweetened frozen raspberries, thawed
• 2 tbs sugar
• 1 tbs orange juice concentrate
• 2 cups heavy whipping cream
• 6 ounces white baking chocolate
• 1 tsp vanilla
• 1/4 cup milk chocolate chips
• 1 tsp 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.

For mousse: 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 tbs of raspberry sauce on each plate. Spoon 1/2 cup chocolate mousse over sauce; drizzle with melted chocolate. Store leftovers in the refrigerator

Yield 8 servings.