White Chocolate Mousse With Raspberry Sauce
Photo: flickr user Agathe B
Ingredients
1/2 pound white chocolate, broken up
1 cup heavy cream
1/2 cup sugar
1/2 cup water
1 pkg. frozen raspberries
2 tablespoons Chambord liqueur
2 tablespoons 10x sugar
Preparation
1
Grind chocolate fine. Whip cream, refrigerate until ready to use. Bring water and sugar to a boil; cook to form syrup. Place egg whites in mixing bowl. Beat until fairly stiff. With mixer on low, pour hot syrup slowly into egg whites. Continue to beat at high speed a few minutes longer. Fold in chocolate; then fold in cream. Chill in molds.
Tools
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Yield:
12.0 servings
Added:
Monday, November 30, 2009 - 2:59pm