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
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.
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!
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.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/getting-ahead-of-the-holidays/