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Ingredients
- 1 pkg. (170 g) Baker's White Chocolate, chopped
- 1-1/2 cups whipping cream, divided
- 1 Tbsp. orange juice
- 1 pkg. (300 g) frozen unsweetened raspberries, thawed
- 1/2 cup sugar
Method
- Microwave chocolate and 1/4 cup of the whipping cream in microwaveable bowl on HIGH 2 min.
- or until chocolate is almost melted.
- Stir until chocolate is completely melted.
- Cool to room temperature.
- Meanwhile, place orange juice, raspberries and sugar in blender container; cover.
- Blend until smooth.
- Refrigerate until ready to assemble parfaits.
- Beat remaining 1-1/4 cups whipping cream with electric mixer on high speed until soft peaks form.
- Add half of the whipped cream to chocolate mixture; stir gently until well blended.
- Gently stir in remaining whipped cream.
- Spoon half of of the chocolate mixture into 8 tall dessert or wine glasses; top evenly with half of the raspberry sauce.
- Repeat layers.
- Garnish with white chocolate curls and fresh raspberries, if desired.
- Store in refrigerator.
