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Framboise White Chocolate Mousse


Number of Servings: 16
Prep Time: 30 min Skill Level: Average


1 (10 oz) pack frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons Framboise (raspberry liqueur)
1 3/4 cups heavy whipping cream
6 oz white chocolate, chopped
1 drop red food colouring


1. Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and Framboise, and stir until sugar dissolves. Makes 1 cup of sauce.

2. In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food colouring. Transfer to a large bowl.

3. 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.

4. Layer into parfait dishes, and serve with the sauce.

Helpful Hints:

May also be used to fill or ice a cake.

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