Raspberry White Chocolate Mousse Recipe

• 2 tbsp White Sugar
• 10 oz Package Frozen Raspberries (Thawed)
• 1 drop Red Food Coloring
• 1 ¾ cups Heavy Whipping Cream
• 6 oz White Chocolate (Chopped)
• 2 tbsp Orange Liqueur

• Take a blender and process the berries until soft. Strain the mixture into a bowl and discard the seeds. Add sugar and liqueur and stir until the sugar dissolves.
• Take a saucepan and warm white chocolate and ¼ cup of cream, stirring it constantly till the chocolate melts. Let the mixture cool and then stir 1 tbsp raspberry sauce and the food coloring. Transfer the mixture into a bowl.
• Take another bowl and whip the remaining 1 ½ cup cream to soft peaks. Incorporate it into melted chocolate mixture, one third at a time until no streaks remain.