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Rasberry White Choco Mousse

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  • Rasberry White Choco Mousse

    1 (10 ounce) package frozen raspberries, thawed
    2 tablespoons white sugar
    2 tablespoons orange liqueur
    1 3/4 cups heavy whipping cream
    6 ounces white chocolate, chopped
    1 drop red food coloring

    Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
    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 coloring. Transfer to a large bowl.
    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.
    Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.
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