White chocolate mousse with raspberry sauce^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Southern Living Dec. 93 | ||
| Carolyn Shaw 6-95 | ||
| 1 | cup | White chocolate morsels |
| ¼ | cup | Whipping cream |
| 1 | tablespoon | Raspberry sauce |
| 1 | drop | Red liquid food coloring |
| 1½ | cup | Whipping ceam, whipped |
| Garnishes, fresh raspberries | ||
| And mint leaves | ||
| 1 | pack | (10oz) frozen raspberries, |
| Thawed | ||
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Cointreau or other orange |
| Flavored liqueur | ||
Directions
RASPBERRY SAUCE
Mousse:
Combine white chocolate morsels and ¼ cup whipping cream in a heavy saucepan; cook over low heat, stirring ocnstantly, until chocolate melts. Cool. Stir in raspberry sauce and food coloring, fold in whipped cream. To serve, pipe or spoon into serving di NOTE:
For white chocolate morsels, we used Ghirardelli Classic White Chips.
Raspberry Sauce:
Place raspberries in blender container; process until pureed. Pour mixture through fine mesh wire strainer into a bowl, discarding seeds. Add sugar and Cointreau to puree, stirring until sugar dissolves. Makes 1 cup.
White Chocolate-Raspberry Swirl Parfait: Layer mousse and sauce into 6 4oz parfait glasses. Gently swirl with a wooden skewer. Cover and freeze at least 1 hour or up to 2 days. Let stand 10-15 minutes before serving. If desired, top with fresh raspberries and mint leaves. 6 servings.
Submitted By CAROLYN SHAW On 06-10-95