This mousse is just right with the tastes of creamy white chocolate and tart raspberry sauce. You can even make it look fancy by serving it to your friends in stemless wine glasses with extra chocolate shavings and fresh raspberries. I received a text message after I made this Its the perfect grain free/gluten free indulgence!
White Chocolate Mousse
- 8 Oz White Chocolate (2 Large Ghiradelli Bars) Chopped. Reserve 1 square.
- 2 Egg Yolks
- 1 & 1/2 Cups Heavy Cream or Raw Cream
- Fresh Raspberries for serving
Place chopped white chocolate in a medium glass bowl. Mix egg yolks in another bowl.
Heat 1/2 cup of cream in saucepan to a simmer. Slowly add cream to eggs and whisk. Pour back into pan and stir until the mixture coats the back of a wooden spoon. Pour mixture over chopped chocolate and mix well until chocolate is melted. If the chocolate does not melt completely place bowl over a pot with simmering water to create a double boiler and mix well until chocolate is melted. Remove from heat.
Whip remaining 1 cup cream to almost stiff peaks. Fold into chocolate mix. Pour mousse into a large serving bowl or 4 individual serving containers. Chill for at least 1 hour. Top with fresh raspberries, raspberry sauce and white chocolate shavings.
Raspberry Sauce (Sugar Free)
- 2 Cups Frozen (Thawed) or Fresh Raspberries
- 1/4 Cup Water
- 2 Tbl Cornstarch
Add raspberries and water to a blender or food processor. Blend until smooth. Add pureed raspberries to saucepan with cornstarch. Mix well and boil for a few minutes. Strain with a fine mesh sieve to remove seeds. Transfer to a jar and use as needed or freeze. If you want a sauce that is a little sweeter, add a few tablespoons honey or maple syrup.