Raspberry And White Chocolate Mousse by Cupcake Savvy's Kitchen

White chocolate mousse with raspberries

You will need
  • - 250 g of frozen raspberries;
  • - 175 g white chocolate;
  • - 1 2/3 cup of heavy cream;
  • - 2 tbsp. spoons of sugar;
  • - 2 tbsp. spoons of liquor;
  • - 1 drop of food coloring red.
Frozen raspberry berries pre-thaw, chop them in a food processor or blender to make a smooth mashed potatoes. Rub the resulting mixture through a sieve, throw away the seeds, and add sugar and liqueur to taste to the berry mass, stir until sugar is completely dissolved. Get about 1 glass of sauce.
Heat in a saucepan with a thick bottom over low heat 1/4 cup of cream with white chocolate, stirring, so that the chocolate is completely melted. Allow the mixture to cool completely to room temperature, stir in 1 tablespoon of raspberry sauce, add red food coloring (this is optional). Transfer the mass to a large bowl.
Separately, whisk the remaining 1 1/2 cups of cream until a soft foam forms. Stir gently into the mixture with melted chocolate - add in 1/3 parts at a time. Color in the end should be uniform.
Put the ready white chocolate mousse in tall glasses, vases or portioned bowls, lay it out in layers. Serve the mousse together with fragrant raspberry sauce, you can garnish with fresh raspberries on top.

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