White Chocolate Mousse With Fresh Raspberry Sauce Recipe

How to make it

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• * Cook time includes chill time.
• White Chocolate Mousse:
• Have ready six or seven 4 – 6 ounce stemmed glasses or dessert dishes or one 2-quart mold. Lightly oil the mold if you want to turn out the dessert.
• In a small bowl, pour in the cold water. Sprinkle gelatin over the top. Let stand for 5 minutes to soften.
• Very finely chop or in a food processor, grind the white chocolate to a crumb-like consistency. Transfer to a bowl.
• Stirring, bring to a boil in a small saucepan ½ cup of the heavy cream. Remove from the heat, add the softened gelatin, and stir for 30 seconds to dissolve the gelatin granules. Immediately pour this mixture over the chocolate and whisk until smooth.
• Refrigerate the chocolate mixture until cold and thick enough to fall from a spoon in heavy, satiny ribbons, 15 to 45 minutes.
• Beat on medium-high speed until stiff enough to hold a firm shape on a spoon the remaining 1 cup of heavy cream. Fold a small amount of the cream into the chocolate mixture to lighten it. Then carefully fold the remaining whipped cream in the chocolate mixture.
• Turn into the glasses, dishes, or mold and refrigerate for 2 hours, or at least 4 hours if unmolding. Serve with Raspberry Coulis and a sprig of mint.
• Fresh Raspberry Sauce (Raspberry Coulis):
• Puree all ingredients in a blender or food processor.
• Strain mixture through a fine-mesh sieve, into a bowl, pressing firmly with a rubber spatula. Press firmly and periodically scrape the inside of the sieve clear of seeds, which will otherwise plug up the holes. Do not waste the pulp. Continue to press until you are left with just a heaping tablespoon of the stiff, clumped together seeds.
• Taste, then stir in a little more sugar or lemon juice if needed. Serve at once, or cover and refrigerate for up to 3 days.