White Chocolate Mousse With Raspberry Sauce
|For white chocolate mousse|
|White chocolate||9 Ounce, chopped (Imported Variety)|
|Egg yolks||3 Large|
|Confectionery sugar||1⁄3 Cup (5.33 tbs)|
|Chilled heavy cream||1 1⁄4 Cup (20 tbs)|
|For raspberry sauce|
|Frozen raspberries||10 Ounce, defrosted and drained (1 Package)|
|Superfine sugar||1⁄4 Cup (4 tbs)|
|Grand mariner||2 Teaspoon (Orange Liqueur)|
Melt white chocolate in the top of a double boiler over barely simmering water. Stir occasionally with a wooden spoon. Remove from heat.
In a bowl set over a saucepan of simmering water, whisk together the egg yolks and sugar until well combined. Remove bowl from saucepan and beat in 1/4 cup of the cream. Slowly stir in the melted chocolate until well combined.
Whip the remaining 1 cup of cream until stiff peaks form. Gently fold together whipped cream and white chocolate mixture.
Spoon into wine goblets and refrigerate until ready to serve.
Put the raspberries, sugar, and Grand Marnier and mix well. Do not strain as the seeds enhance the texture. Chill.
To serve, top each goblet of white chocolate mousse with raspberry sauce.