Raspberries with White Chocolate Mousse

By kristy49 • February 21, 2011 • 1 Comments

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Author Notes: This is so easy! And so decadent. So fast to make, too. It is impressive to look at no matter how you dish it up.

Sometimes I fold plain raspberries into the mousse, sometimes I puree them and drizzle over the top, or layers of mousse alternating with raspberries puree and whole.

I grow my own raspberries and freeze them in pint size bags - they last until spring for me.

I have used it as a filling as well between layers of golden yellow cake and between fudge cake layers. Ummmmmm. - kristy49

Serves 4

Mousse

8 ounces white chocolate chips
2 cups heavy whipping cream
1 tablespoon sugar

Raspberry Puree

2 cups fresh or frozen raspberries
1 tablespoon honey
1 tablespoon Framboise liqueur
1 teaspoon lemon juice

Chill mixer bowl and whisk attachment.
Melt white chocolate chips in microwave on low power setting in 30-second iintervals, stirring in between, until it is smooth and completely melted. Set aside.
Place heavy cream and sugar in the chilled bowl and whisk on high-speed until stiff peaks form. By hand, fold in 1/4 of the whipped cream into the melted white chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
Puree or mash berries with the honey, lemon juice and liqueur.
Layer berries between layers of mousse, fold lightly into mousse for a marbled effect or drizzle berries over top in pretty glass cups or dishes. They all look and taste terrific. A fresh mint leaf makes this really pop.