White Chocolate Raspberry Mousse

1. 1

   Place the chopped white chocolate in a double boiler over simmering water until chocolate is completely melted.

2. 2

   Remove double boiler from water and let cool.

3. 3

   Puree the raspberries together with the sugar in a food processor or blender.

4. 4

   Press the pureed raspberry through a fine sieve to remove seeds.

5. 5

   Set aside.

6. 6

   In a mixing bowl, combine the cream cheese, 1/4 cup cream, 3/4 cup confectioner's sugar and white chocolate, then beat the mixture with an electric mixer until light and fluffy.

7. 7

   In a chilled bowl, using chilled beaters, beat the remaining chilled whipped cream with an electric mixer until stiff peaks form.

8. 8

   Stir 1/3 of the whipped cream into cream cheese mixture.

9. 9

   Then gently fold in remaining whipped cream.

10. 10

    Chill and serve in individual serving dishes topped with the raspberry sauce and dust with confectioner's sugar.

No additional tips available.