Raspberry white chocolate mousse in bittersweet cs

Ingredients

Directions

1. Melt white chocolate in a double boiler over hot --- not boiling --- water or in a glass bowl in a microwave on Medium about 2 to 3 mins, stirring several times. In a medium saucepan, heat cream to boiling; boil 30 secs. Whisk cream into white chocolate until thoroughly blended and smooth. Refrigerate 5 to 6 hours, or overnight,

until well chilled. 2. Meanwhile, prepare bittersweet chocolate Cs.

Place 10 paper muffin Cs in muffin tins. In a microwave or over low heat, melt bittersweet chocolate until smooth and shiny when stirred.

Using a table knife or pastry brush, coat inside of paper muffin Cs with melted chocolate. Be sure coating is not too thin, or Cs will break when paper is peeled away. Refrigerate until set and well chilled, 2 to 3 hours. Remove Cs from muffin tin and peel off paper.

Place chocolate Cs on a baking sheet. Cover loosely and return to refrigerator. 3. Place white chocolate mousse in a large bowl. Beat with an electric mixer on high speed, until mixture is fluffy, stiff,

and holds its shape when beaters are lifted, 4 to 6 mins. Do not overbeat. 4. Reserve some raspberries for garnish and gently fold remaing raspberries into white chocolate mousse. Spoon into chocolate

Cs. Return to refrigerator and chill at least 1 hour and up to 4 hours before serving. Serve garnished with raspberries.

Note: White chocolate and raspberry mixture can also be served alone

(without chocolate Cs) in stemmed glasses for an attractive dessert.

NOTES : The section on making chocolate Cs is useful for many other unique desserts.

Submitted By KATHRYN CONE On 07-12-95