Vera's Recipes

Desserts

Raspberry Mousse (White Chocolate)

Desserts
Serves 8
6 ingredients
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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

  1. 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.
  2. 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.