White Chocolate Mousse With Raspberry Sauce



  • 1 10-oz. package frozen raspberries with syrup, thawed
  • 3 tablespoons powdered sugar


  • 1 6-oz. package white baking bar, cut into pieces
  • 2 cups Darigold Classic Whipping Cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract


  • 1/2 cup milk chocolate chips
  • 1 teaspoon oil


For the sauce:
Combine raspberries, syrup and powdered sugar in a blender container or food processor; process until smooth. Strain through fine sieve to remove seeds, then refrigerate.

For the mousse:
Combine white baking bar and cream in a medium saucepan and melt over low heat, stirring constantly until smooth. Stir in vanilla and almond extract. Pour into large bowl; cover with plastic wrap. Refrigerate 2-3 hours or until mixture is very cold and thickened, stirring occasionally. Using mixer, beat mousse at high speed until stiff peaks form.

For the glaze:
In a small saucepan over very low heat, melt chocolate chips with oil, stirring constantly until smooth.
Place 2 tablespoonfuls of sauce on individual dessert plates. Spoon scant 1/2 cup mousse in center of each plate. Drizzle glaze over mousse and sauce. Garnish as desired.


Makes 5 servings.