If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 8 ounces white chocolate chips
- 2 cups heavy whipping cream
- 1 tablespoon sugar
- 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.
- This recipe was entered in the contest for Your Best Pudding