White Chocolate Raspberry Mousse |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Original recipe from Ingredients:
3 ounces white chocolate, chopped |
10 ounces fresh raspberries |
1/4 cup sugar |
1/2 lb cream cheese, softened |
1 1/2 cups whipping cream, chilled |
3/4 cup confectioners' sugar, plus |
1 tablespoon confectioners' sugar |
Directions:
1. Place the chopped white chocolate in a double boiler over simmering water until chocolate is completely melted.
2. Remove double boiler from water and let cool.
3. Puree the raspberries together with the sugar in a food processor or blender.
4. Press the pureed raspberry through a fine sieve to remove seeds. Set aside.
5. In a mixing bowl, combine the cream cheese, 1/4 cup cream, 3/4 cup confectioner's sugar and white chocolate, then beat the mixture with an electric mixer until light and fluffy.
6. In a chilled bowl, using chilled beaters, beat the remaining chilled whipped cream with an electric mixer until stiff peaks form.
7. Stir 1/3 of the whipped cream into cream cheese mixture.
8. Then gently fold in remaining whipped cream.
9. Chill and serve in individual serving dishes topped with the raspberry sauce and dust with confectioner's sugar.
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