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LOCATION: Recipes >> Desserts Pudding >> White Choc Mousse 07

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White Chocolate Mousse With Raspberry Sauce
SERVES 6

1/2 pound white chocolate
3 egg whites
1/4 cup sugar
2 tsp. gelatin, softened in 1/4 cup water
1 cup heavy cream
1 package frozen raspberries in syrup

Heat raspberries. Puree in blender, strain, and cool. Melt chocolate
in a double boiler, (about ten minutes). Heat egg whites until
warm to the touch. Whip egg whites to soft peaks. Add sugar. Add
gelatin. Add melted chocolate, (strain if lumpy), folding carefully
with a spatula. When cool, transfer to a large mixing bowl. Add
cream, whipped to soft peaks and fold in carefully with a rubber
spatula. Spoon into champagne glasses and serve with raspberry
sauce. The entire operation should take 15 minutes. It will keep
one week in a refrigerator, and can be frozen.

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