White chocolate mousse is layered with a tangy raspberry sauce in this divine recipe. Layer in glasses for an impressive yet simple pud.
- 400ml whipping cream
- 200g white chocolate, chopped
- 250g frozen raspberries, thawed
- 2 tbsp. caster sugar
- 2 tbsp. orange liqueur
Whiz raspberries until smooth, then push through a sieve. Stir in the sugar and orange liqueur then set to one side.
Put 60ml of the cream into a saucepan and add the chocolate. Stir until melted and well combine, then set to one side and cool until lukewarm.
Whip the rest of the cream until soft peaks form. Fold in the white chocolate mix, then layer in glasses with the raspberry sauce.