Raspberry White Chocolate Mousse

January 31, 2021

Raspberry White Chocolate Mousse

Prep time: 30 minutes

Resting time: 2hours

Ingredients: Makes 2 large glasses or 6 minis

For the Raspberry Filling:

* 2cups of Fresh or Frozen Strawberries

* 1/3cup Granulated Sugar

* 1/3cup Water

* 1/2tsp Lemon Juice

* 1tbsp Cornstarch

* 3tbsp Cold Water

For the Chocolate Mousse:

* 6oz White Chocolate chopped

* 1 + 1/2cups Whipping Cream, divided

* 1/3cup Confectioners Sugar

* 1tsp Vanilla Extract

* 1cup Fresh Raspberries

For the Topping:

* Fresh Raspberries & Fresh Mint Leaves

Directions:

1. Using a heavy bottomed pan, combine the raspberries, sugar, water and lemon juice. Bring to boil on high heat. Once the mixture starts to boil, reduce the heat to medium - low and leave to simmer. Stir and let the mixture cook for about 8 minutes, letting raspberries cook and soften.

2, Remove the mixture from the heat, and press it through a strainer. Discard the pulp and return the juice to the pan. Mix the cornstarch with the cold water, and then add the mixture to the juice in the pan. Cook on high heat, mixing well, until mixture thickens (approximately 1 minute or so). Take off heat and transfer to a bowl, leaving it to cool.

3. Combine the chopped white chocolate and a 1/4cup of the whipped cream in a heat proof bowl. Using the microwave, heat the mixture with 15-20 second intervals, stirring in-between, until chocolate has melted and mixture is fully combined.

4. Chill the bowl of the stand mixer for 30 minutes or chill a bowl you will use to whip up the cream. Whip the cream using a whisk attachment or an electric hand mixer, until soft peaks form. Add the confectioners sugar and whip again until stiff peaks form. Once stiff peaks start to form add in the vanilla nd beat for an additional 1 minute.

5, Transfer the cooled chocolate into a bowl (large enough to fold the whipped cream in), and fold in the whipped cream, a third of it at a time, until fully incorporated. Cover and chill, for 2 hours, or overnight.

6. When ready to prepare the glasses add in a layer of the mousse into each glass, topping it with some of the raspberry mixture. Then top it with some fresh strawberries and top it with more mousse, raspberry mixture and raspberries. Add on an additional layer of mousse, and then more fresh raspberries and some leaves of mint.

Notes: Both the Raspberry mixture and the Chocolate mousse can be made ahead of time; up to 2 days ahead.