Fustini's Oils and Vinegars
White Chocolate Mousse with Raspberry Sauce

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White Chocolate Mousse with Raspberry Sauce

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White Chocolate Mousse with Raspberry Sauce


Submitted by Corporate Chef Andy Stewart

Servings6

Ingredients

  • 3 tablespoons Chambord or Raspberry Liquor
  • 1/2 cup heavy cream
  • 1 teaspoon plain gelatin
  • 8 ounces white chocolate
  • 3 egg whites
  • pinch cream of tartar
  • 3/4 cup heavy whipped cream, cold, medium peaks
  • fresh raspberries
Raspberry Sauce

Directions

Step 1. 

Place Chambord, heavy cream, and gelatin in a small pot over low heat. Whisking, bring to a simmer and simmer until gelatin is fully dissolved. Place white chocolate into a bowl and pour simmering cream over top. Stir to melt then refrigerate until chilled.  

Whisk egg whites and cream of tartar to stiff peaks then fold into cold chocolate mixture. Fold in whipped cream and divide among service glasses. Chill well - 3 hours. Serve with raspberry sauce and fresh raspberries.


Step 2.  Raspberry Sauce

Place into a small pot and bring to simmer over low heat. Once simmering and all raspberries have broken down, press through a fine-mesh sieve and refrigerate until ready to use.




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