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

3 egg whites

1 pkg. frozen raspberries

2 tablespoons Chambord liqueur

2 tablespoons 10x sugar

Preparation

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.

Sauce: Combine thawed berries, liqueur and 10x sugar. Chill; spoon over mousse.