White Chocolate Raspberry Mousse

• Vegetarian
• Gluten free

• Produce

  • 2 1/2 cups Raspberry

• Condiments

  • 1 1/2 tsp Lemon juice, fresh

• Baking & Spices

  • 1 Chocolate
  • 3 tbsp Powdered sugar
  • 3 tbsp Sugar
  • 1 tsp Vanilla extract
  • 4 oz White chocolate

• Dairy

  • 2 cups Heavy cream

Found on blahnikbaker.com

Ingredients

• 1 ½ cups raspberries
• 3 tablespoons sugar
• 1 ½ teaspoon fresh lemon juice
• 4 ounces white chocolate, chopped
• 2 cups heavy cream, divided
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 cup raspberries
• Shaved chocolate for topping

Directions

• To make sauce: In a small saucepan, combine the raspberries, sugar and lemon juice. Bring to a simmer over medium-high heat, mashing the berries with a spoon. Remove from heat and press through a fine-mesh sieve using the back of a spoon. Collect sauce in a bowl. Refrigerate until cold.
• For mousse: In a microwave safe bowl, combine white chocolate and ¼ cup heavy cream. Microwave in 30 seconds intervals, stirring in between until chocolate is melted.
• In a large bowl, beat the rest of the heavy cream with a mixer on medium high speed until foamy. Add in powdered sugar and vanilla extract. Beat until soft peaks form. Remove about a cup (eye-ball it) of the whipped cream mixture and whisk into the melted chocolate. Fold in the rest of the whipped cream into the chocolate until combined.
• Divide half of the mousse among 6 small glasses or ramekins. Top with each with a tablespoon of raspberry sauce and a few raspberries. Top with remaining mousse, sauce and raspberries. Sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes before serving.