White chocolate mousse with raspberry sauce^

6 servings

Ingredients

Quantity Ingredient
Southern Living Dec. 93
Carolyn Shaw 6-95
1 cup White chocolate morsels
¼ cup Whipping cream
1 tablespoon Raspberry sauce
1 drop Red liquid food coloring
1½ cup Whipping ceam, whipped
Garnishes, fresh raspberries
And mint leaves
1 pack (10oz) frozen raspberries,
Thawed
2 tablespoons Sugar
2 tablespoons Cointreau or other orange
Flavored liqueur

Directions

RASPBERRY SAUCE

Mousse:

Combine white chocolate morsels and ¼ 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.

Submitted By CAROLYN SHAW On 06-10-95

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