White Chocolate Mousse
3 oz white chocolate
10 oz fresh or frozen(just thaw before you puree) raspberries
1/4 cup sugar
8 oz cream cheese softened
1 1/2 cups whipping cream divided
3/4 cup powdered sugar
Melt white chocolate over a double boiler, remove and set aside to cool. Puree raspberries with sugar in food processor or blender. Press raspberries through a fine sieve to remove seeds, set aside.
Combine 1/4 cup of the whipping cream, cream cheese, powdered sugar and cooled white chocolate until fluffy. Beat the remaining whipping cream in a clean bowl until stiff peaks form. Stir about
1/3 of the whipped cream into the white chocolate mixture, then gently fold in the remaining whipped cream. Put in individual cups top with raspberry sauce and chill.
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