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White Chocolate Mousse With Raspbeny Sauce Recipe
|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)|
Serving size: Complete recipe
Calories 2947 Calories from Fat 1838
% Daily Value*
Total Fat 205 g315%
Saturated Fat 122.5 g612.4%
Trans Fat 0 g
Cholesterol 997 mg
Sodium 383.1 mg16%
Total Carbohydrates 265 g88.5%
Dietary Fiber 18.2 g72.9%
Sugars 230.2 g
Protein 36 g71.5%
Vitamin A 113.5% Vitamin C 13.2%
Calcium 86.7% Iron 7.4%
*Based on a 2000 Calorie diet
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 in a blender or food processor and puree. Do not strain as the seeds enhance the texture. Chill.
To serve, top each goblet of white chocolate mousse with raspberry sauce and garnish with a violet blossom.