If you're one of those people that mourns the disappearance of chocolate on summer's dessert menus, then despair no more! Bursting with fresh raspberry flavor, this mousse serves up a big hit of creamy white chocolate without sacrificing the summer vibe.
- 24 ounces heavy cream
- 16 ounces fresh raspberries
- 1/4-1/2 cup granulated sugar (or to taste)
- 12 ounces Single Origin White Chocolate Baking Discs (or other high quality white chocolate)
- Fresh mint leaves for decorating
- Food processor or blender
- Medium sauce pan
- Small sauce pan
- Large stainless steel bowl
- Heat-proof silicone spatula
- Stand mixer, or electric beaters and a large bowl
- 6-8 small glass dessert cups or parfait glasses
- Puree the raspberries. Place the raspberries in the bowl of a food processor. Whir them until they are liquified. If you don’t want to contend with seeds in your mousse, press the puree through a mesh strainer.
- Place the puree and granulated sugar in a small sauce pan over medium-low heat. While stirring, heat the puree until the sugar is dissolved. Remove the pan from the heat and allow it to cool slightly while completing the next two steps.
- Melt the chocolate. If your chocolate is in bar or brick form, chop it into 1/4-inch pieces. Place the chopped chocolate in a large bowl, and place the bowl over (but not touching) a pot of hot water. Allow the chocolate to melt completely, stirring occasionally.
- Whip the cream. While the chocolate is melting, put the heavy cream into the bowl of your stand mixer, and beat until very soft peaks form. Do not over beat.
- Finish the mousse and refrigerate. Stir 6 ounces of the warmed puree into the melted chocolate, stirring the chocolate until smooth. Scoop half the whipped cream into the chocolate mixture and stir (or fold) gently, using a silicone spatula. When the ingredients are combined, gently fold in the other half of the whipped cream. Cover the bowl and refrigerate the mousse until well-chilled--at least two hours. Refrigerate the remaining puree.
- To serve, spoon a tablespoon or two of the chilled puree into a parfait glass. Then spoon about a cup of mousse onto the puree. Decorate with fresh mint leaves, whole raspberries, and a little grated white chocolate and serve immediately.