White Chocolate Mousse with Raspberry Sauce
Author: 
Serves: 6 servings
 
The sauce as well as the mousse can be made early in the day or the night before.
Ingredients
  • 1 (10-ounce) package frozen raspberries (with syrup is fine), thawed
  • 2 tablespoons sugar
  • 1 tablespoon frozen orange juice concentrate
  • 1 (6-ounce) package white chocolate baking bar, broken into pieces
  • 2 cups whipping cream
  • 1 t easpoon pure vanilla extract
  • Dark chocolate ice cream syrup for garnish
  • Fresh raspberries for garnish
  • Fresh mint sprigs for garnish
Instructions
  1. Place the raspberries, sugar and orange juice concentrate in the bowl of a food processor and puree. Strain through a fine-meshed sieve into a bowl and discard the seeds. Cover and refrigerate.
  2. Place the white chocolate pieces and whipping cream in a medium saucepan over low heat. Stir constantly until the bar is melted. Stir in the extract and transfer to a large mixing bowl. Cover with plastic wrap and refrigerate at least 6 hours or overnight. Stir occasionally. Using a hand mixer, beat the cream mixture at high speed until light and fluffy. Do not overbeat!
  3. To serve, drizzle a couple of tablespoons of the raspberry sauce on dessert plates. Spoon mousse in the center and drizzle with the chocolate syrup if desired. Garnish with fresh raspberries and a sprig of mint. Serve immediately.
  4. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/getting-ahead-of-the-holidays/