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
Details
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.
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