White Chocolate Mousse
Servings: 12
Ingredients
Mousse
- ¼ pound white chocolate
- 1½ c. heavy cream
- 1 Tblsp. Water
- 4 egg whites room temperature
- 2 Tblsp. Clear crème de cacao
- ¼ c. sugar
Raasberry Sauce
- 1 10- oz. package frozen raspberries thawed
- 6 Tblsp. Red raspberry jam
- 1 Tblsp. Chambord
Garnishes
- toasted slivered almonds, Grated bittersweet chocolate, or Raspberrysauce
Instructions
Mousse
- Place white chocolate and water in the top of a double boiler. Place pan over hot, but not boiling water and stir until chocolate melts. Remove from heat and stir in crème de cacao. Let cool.
- Beat egg whites until soft peaks form, then gradually add sugar, beating until stiff and satin-like.
- In separate bowl, whip heavy cream until soft peaks form.
- Gently fold egg whites into the whipped cream.
- Drizzle over and fold in the white chocolate mixture.
- Spoon into small dessert cups (or dark chocolate cups); cover with plastic wrap and freeze.
Raspberry Sauce
- Combine raspberries and jam.
- Boil for 1 minute.
- Strain; add liqueur.
- Chill until cold.
To Serve
- Let mousse set several minutes at roomtemperature to soften; drizzle with raspberry sauce. Garnish withalmonds and/or bittersweet chocolate.