Raspberry White Chocolate Mousse |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Raspberry White Chocolate Mousse This recipe came from an estate sale. I obtained it when I purchased the family collection from the Brooks Estate in Dallas, Texas in 1988. Ingredients:
1 package sweetened frozen raspberries thawed |
2 tablespoons granulated sugar |
1 tablespoon orange juice concentrate |
2 cups heavy whipping cream |
6 ounces white baking chocolate |
1 teaspoon vanilla extract |
1/4 cup milk chocolate chips |
1 teaspoon vanilla |
Directions:
1. Combine raspberries, sugar and orange juice in blender and process until smooth.
2. Press through a sieve then discard seeds and refrigerate sauce.
3. In sauce pan over low heat cook and stir cream and white chocolate until chocolate is melted.
4. Transfer to mixing bowl then cover and refrigerate 6 hours stirring occasionally.
5. Beat cream mixture on high speed until light and fluffy but do not over beat.
6. Just before serving melt chocolate chips and oil in microwave.
7. Spoon 2 tablespoons raspberry sauce on each plate.
8. Spoon 1/2 cup chocolate mousse over sauce then drizzle with melted chocolate.
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