Easy White Chocolate & Raspberry Mousse

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.

Serves 6-8

Ingredients

• 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

1. 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.
2. 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.
3. 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. 
4. 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.
5. 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.
6. 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.