Desserts
Raspberry Mousse (White Chocolate)
Ingredients
- 1½ cup fresh or frozen thawed raspberries, pureed
- 1 pkg 6-ounce white chocolate baking bars, chopped
- ½ stick butter, softened
- 1 cup sugar, divided
- 3 egg yolks
- 1 cup heavy or whipping cream
Method
- Press the raspberry puree through a sieve to remove the seeds. Combine the baking bars, raspberry puree, butter and 1/2 cup sugar in a metal mixing bowl over simmering water; stir until the chocolate, butter and sugar are melted and the mixture is smooth. Remove from the heat; stir in the egg yolks. Transfer to a small bowl and refrigerate until chilled, about 30 minutes.
- In a medium bowl, beat the cream and remaining 1/2 cup sugar until stiff peaks form. Gently fold the raspberry mixture into the whipped cream. Spoon the mousse into individual serving dishes. Refrigerate until ready to serve.
Notes
Yield: 8 servings. Recipe from Nestlé Foods. White chocolate complements desserts that are spicy or slightly citrus in flavor.
Original card
The recipe above was transcribed from this scan of Vera’s original card.