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White Chocolate Mousse with Raspberry Sauce

from Food Network Magazine

Ingredients

For the raspberry sauce:

  • 1 ½ cups fresh raspberries
  • 3 tablespoons sugar
  • 1 ½ teaspoons fresh lemon juice

For the white chocolate mousse:

  • 4 ounce white chocolate chopped
  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 2 cups fresh raspberries
  • shaved white chocolate for topping

Instructions

To make the sauce:

  1. Combine raspberries, sugar, and lemon juice in a small saucepan. Heat over low heat, smashing the raspberries with a wooden spoon until they release all their juices. Strain through a fine mesh strainer, using the wooden spoon to push the sauce into a bowl. Refrigerate until cold.

To make the mousse:

  1. Microwave the white chocolate and ¼ cup heavy cream for 30 seconds. Stir. If the white chocolate is not melted and smooth, heat for another 30 seconds and then stir until smooth. Let cool while you continue.
  2. Beat the remaining 1 ¾ cups heavy cream with an electric mixer until foamy. Add the powdered sugar and vanilla and beat until soft peaks form. Whisk about 1 cup of the whipped cream into the white chocolate mixture and then gently fold in the rest until combined.
  3. Serve with raspberry sauce, fresh raspberries, and shaved white chocolate on top.