White Chocolate Raspberry Mousse

Submitted by: MoneyMakesUCuter



Serves: 6


3 oz. white chocolate, chopped
10 oz. fresh raspberries
1/4 cup sugar
1/2 lb. cream cheese, softened
1-1/2 cups whipping cream, chilled
3/4 cup confectioner's sugar, plus 1 Tbs.

Place white chocolate in a double boiler over simmering water until chocolate is completely melted.
Remove double boiler from water and let cool.
Purée raspberries with sugar in a food processor or blender.
Strain raspberry purée to remove seeds.
Set aside.

Combine cream cheese
1/4 cup cream,
3/4 cup confectioner's sugar and white chocolate in a mixing bowl.
Beat with an electric mixer until light and fluffy.
Using a chilled bowl and chilled beaters, beat remaining cream with an electric mixer until stiff peaks form.
Stir 1/3 of the whipped cream into cream cheese mixture.
Gently fold in remaining whipped cream.
Chill in individual serving dishes topped with raspberry sauce. Short-stem wine glasses are perfect.
**Strawberries are fine as a substitute.
For a flavor accent, place a piece of dark chocolate in the dish immediately before serving.