Raspberry White Chocolate Mousse Recipe
1 package (10 ounce) frozen raspberries, thawed
2 tbsp white sugar
2 tbsp orange liqueur
1 3⁄4 cup heavy whipping cream, divided
6 oz white chocolate candy, chopped
1 drop red food coloring
Process berries in a blender or food processor until smooth. Strain mixture into a small bowl and discard seeds. Add sugar and liqueur and stir until the sugar dissolves.
In a heavy saucepan on low heat, warm 1/4 cup of cream and white chocolate, stirring constantly until the chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce and food coloring. Transfer to a large bowl.
In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
Layer into parfait dishes and serve with raspberry sauce. May also be used to fill or ice a cake.
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