Side Pannel
White Chocolate Mousse with Raspberry Sauce
White Chocolate Mousse with Raspberry Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- Southern Living Dec. 93
- Carolyn Shaw 6-95
- 1 c White chocolate morsels
- 1/4 c Whipping cream
- 1 tb Raspberry sauce
- 1 dr Red liquid food coloring
- 1 1/2 c Whipping ceam, whipped
- Garnishes, fresh raspberries
- And mint leaves
Directions
RASPBERRY SAUCE
1 pk (10oz) frozen raspberries,
Thawed
2 tb Sugar
2 tb Cointreau or other orange
Flavored liqueur
Mousse:
Combine white chocolate morsels and 1/4 cup whipping cream in a heavy
saucepan; cook over low heat, stirring ocnstantly, until chocolate melts.
Cool. Stir in raspberry sauce and food coloring, fold in whipped cream. To
serve, pipe or spoon into serving di
NOTE:
For white chocolate morsels, we used Ghirardelli Classic White Chips.
Raspberry Sauce:
Place raspberries in blender container; process until pureed. Pour mixture
through fine mesh wire strainer into a bowl, discarding seeds. Add sugar
and Cointreau to puree, stirring until sugar dissolves. Makes 1 cup.
White Chocolate-Raspberry Swirl Parfait:
Layer mousse and sauce into 6 4oz parfait glasses. Gently swirl with a
wooden skewer. Cover and freeze at least 1 hour or up to 2 days. Let stand
10-15 minutes before serving. If desired, top with fresh raspberries and
mint leaves. 6 servings.
1 pk (10oz) frozen raspberries,
Thawed
2 tb Sugar
2 tb Cointreau or other orange
Flavored liqueur
Mousse:
Combine white chocolate morsels and 1/4 cup whipping cream in a heavy
saucepan; cook over low heat, stirring ocnstantly, until chocolate melts.
Cool. Stir in raspberry sauce and food coloring, fold in whipped cream. To
serve, pipe or spoon into serving di
NOTE:
For white chocolate morsels, we used Ghirardelli Classic White Chips.
Raspberry Sauce:
Place raspberries in blender container; process until pureed. Pour mixture
through fine mesh wire strainer into a bowl, discarding seeds. Add sugar
and Cointreau to puree, stirring until sugar dissolves. Makes 1 cup.
White Chocolate-Raspberry Swirl Parfait:
Layer mousse and sauce into 6 4oz parfait glasses. Gently swirl with a
wooden skewer. Cover and freeze at least 1 hour or up to 2 days. Let stand
10-15 minutes before serving. If desired, top with fresh raspberries and
mint leaves. 6 servings.
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