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White Chocolate Mousse with Raspberry Sauce
February 13, 2018
- Prep: 30 mins
- Cook: 30 mins
- Yields: 4
White Chocolate Mousse
1Melt chocolate in the top of a double boiler. Add milk, stirring until smooth. Cool to room temperature.
2Beat egg white with the cream of tartar and a pinch of salt. Fold into the chocolate mixture, then fold in the whipped cream.
3Divide into 4 small ramekins. Refrigerate overnight.
1Bring raspberries and sugar to boil, until raspberries have broken down and sugar dissolved.
2Remove from heat, place in blender, add lemon juice and rum. Blend until smooth.
3Strain and chill. Cover and refrigerate overnight.