Ingredients
- For that sauce:
- 1 1/2 cups raspberries
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons freshly squeezed lemon juice
- For that mousse:
- 4 ounces white-colored chocolate, chopped
- 2 cups heavy cream
- 3 tablespoons confectioners' sugar
- 1 teaspoon pure vanilla flavoring
- 2 cups raspberries
- Shaved white-colored chocolate, for topping
Directions
Result in the sauce: Combine the raspberries. granulated sugar and fresh lemon juice in a tiny saucepan and produce to some simmer over medium-high temperature, mashing having a spoon. Press via a fine-mesh sieve right into a bowl using the rear of a spoon. Refrigerate until cold.
Result in the mousse: Place the white-colored chocolate and 1/4 cup heavy cream inside a medium microwave-safe bowl. Microwave in 30-second times, stirring, before the chocolate is melted whisk until smooth and creamy. Beat the rest of the 1 3/4 cups heavy cream inside a large bowl having a mixer on medium-high-speed until foamy. Add some confectioners' sugar and vanilla beat until soft peaks form, a couple of more minutes. Whisk about 1 cup from the whipped cream in to the chocolate mixture, then fold within the rest until combined.
Divide 1 / 2 of the mousse among 6 small glasses top each about 1 tablespoon raspberry sauce along with a couple of raspberries. Top using the remaining mousse, sauce and raspberries sprinkle with shaved white-colored chocolate. Refrigerate until cold, a minimum of half an hour.
Photograph by Ryan Dausch
Recipe thanks to Food Network Magazine
