Title: Raspberry/white Chocolate Mousse
Categories: Dessert
Yield: 8 Servings

2	c	Cold heavy whipping cream
2	tb	Unsalted butter
9	oz	White chocolate, chopped
1	ts	Vanilla
1/2	ts	Almond extract
2	c	Fresh raspberries

6 cup glass serving bowl suggested for presentation.

Heat 1/2 cup of the cream and the butter in a saucepan over low heat until it is hot and the butter melts. Do not let the mixture boil.

Remove from the heat. Add the chopped white chocolate and let the chocolate soften in the hot cream mixture for about 30 seconds. Stir the mixture until it is smooth and all of the chocolate is melted. Transfer this mixture to a bowl and refrigerate until it is cool to the touch, but still is pourable, about 45 minutes.

Place the remaining 1 1/2 cups of cold cream, vanilla, almond extract and the cooled chocolate mixture in a large bowl of an electric mixer. Mix on low speed to combine the ingredients. Increase the mixer speed to medium high and beat until firm peaks form, about one minute.

Spoon half of the cream mixture into the serving bowl. Spread 1 1/2 cups raspberries over the top of this, spreading them to the edge. Cover with the remaining cream mixture. Sprinkle the remaining raspberries over the top.

Cover and refrigerate up to one day. Serve cold.

Washington Post June 3, 1998

++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++

From: Gail Shipp Date: 06-04-98 (12:25) The Once And Future Legend (1) Cooking

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