About this recipe:A lovely, light white chocolate mousse and raspberry sauce dessert that's easy to make. Looks great layered in wine glasses and garnished with whole raspberries on top! Makes a nice Christmas dessert.
250g frozen raspberries, thawed
2 tablespoons caster sugar
2 tablespoons orange liqueur
400ml whipping cream
180g white chocolate, chopped up
1 drop red food colouring (optional)
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Method Prep:15min › Cook:10min › Ready in:25min
To make the raspberry sauce: Place raspberries in a food processor and blend until smooth. Strain mixture through a sieve to remove seeds. Add the caster sugar and liqueur, and stir until sugar dissolves. Set sauce aside.
In a saucepan on low heat, warm 60ml of the cream and the white chocolate pieces, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce (and food colouring, if using). Transfer to a large bowl.
In a medium bowl, whip remaining cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
Layer the mousse and sauce into glasses and serve with any remaining sauce.
The mousse could also be used to fill a sponge cake.