White Chocolate Raspberry Mousse - white chocolate

Method

• Place the chopped white chocolate in a double boiler over simmering water until chocolate is completely melted.
• Remove double boiler from water and let cool.
• Puree the raspberries together with the sugar in a food processor or blender.
• Press the pureed raspberry through a fine sieve to remove seeds.
• Set aside.
• In a mixing bowl, combine the cream cheese, 1/4 cup cream, 3/4 cup confectioner's sugar and white chocolate, then beat the mixture with an electric mixer until light and fluffy.
• In a chilled bowl, using chilled beaters, beat the remaining chilled whipped cream with an electric mixer until stiff peaks form.
• Stir 1/3 of the whipped cream into cream cheese mixture.
• Then gently fold in remaining whipped cream.
• Chill and serve in individual serving dishes topped with the raspberry sauce and dust with confectioner's sugar.