Title: White Chocolate Mousse with Raspberry Sauce^
Categories: Dessert
Yield: 6 Servings

		Southern Living Dec. 93
		Carolyn Shaw 6-95
1	c	White chocolate morsels
1/4	c	Whipping cream
1	tb	Raspberry sauce
1	dr	Red liquid food coloring
1 1/2	c	Whipping ceam, whipped
		Garnishes, fresh raspberries
		And mint leaves
RASPBERRY SAUCE
1	pk	(10oz) frozen raspberries,
		Thawed
2	tb	Sugar
2	tb	Cointreau or other orange
		Flavored liqueur

Mousse:

Combine white chocolate morsels and 1/4 cup whipping cream in a heavy saucepan; cook over low heat, stirring ocnstantly, until chocolate melts. Cool. Stir in raspberry sauce and food coloring, fold in whipped cream. To serve, pipe or spoon into serving di

NOTE:

For white chocolate morsels, we used Ghirardelli Classic White Chips.

Raspberry Sauce:

Place raspberries in blender container; process until pureed. Pour mixture through fine mesh wire strainer into a bowl, discarding seeds. Add sugar and Cointreau to puree, stirring until sugar dissolves. Makes 1 cup.

White Chocolate-Raspberry Swirl Parfait:

Layer mousse and sauce into 6 4oz parfait glasses. Gently swirl with a wooden skewer. Cover and freeze at least 1 hour or up to 2 days. Let stand 10-15 minutes before serving. If desired, top with fresh raspberries and mint leaves. 6 servings.

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