White Chocolate Mousse Recipe with Raspberry Sauce

This white chocolate mousse recipe creates a light and fluffy mousse that is delicious. You and your guests will love this elegant and delicious dessert drizzled with fresh raspberry sauce. Recipe makes six servings.

Instructions for Mousse:
1. Cook water and sugar in a saucepan over medium heat to dissolve the sugar.
2. Add chocolate chips to the mixture and continue cooking until chocolate is melted.
3. Place pan in a sink with 2 inches of cold water to cool. Put in the refrigerator until chilled.
4. Beat whipping cream and vanilla until stiff peaks form. Fold gently into chocolate mixture.4. Pour into serving dishes. Drizzle with raspberry sauce and garnish with a sprig of mint if desired.

Ingredients for Raspberry Sauce:
1 pint fresh raspberries
(or 12 ounces frozen raspberries, thawed)
3 tablespoons sugar
2 teaspoons lemon juice
1 tablespoon Cassis (black currant liquer)

Instruction for Raspberry Sauce:
1. Use a blender or food processor to puree raspberries, sugar, lemon juice, and liquer (if using).
2. Press berry mixture through a fine-mesh sieve to strain with a rubber spatula. Scrap seeds from sieve because the seeds will clog the sieve otherwise. Discard seeds.
3. Taste and add more lemon juice or sugar to get the taste you want.
4. Sauce can be refrigerated in an airtight container for up to a week. This sauce is great drizzled over ice cream and chocolate desserts. Store in a squeezable ketchup container for easy drizzling.

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