White Chocolate Mousse with Raspberries Draft

Name: White Chocolate Mousse with Raspberries
Prep time: 15 min
Total time: 15 min
Ingredients: 7 oz white chocolate; 2 cups heavy cream (2 cups); 1½ cups store-bought meringue cookies (coarsely broken); ½ cup frozen raspberries (thawed)

White chocolate mousse with broken meringues, over a few raspberries at the bottom of the glass. Quick to make and good to eat right away.

Prep15 min
Total15 min
KashrutDairy

What you need

Amount:×1

7 oz white chocolate
2 cups heavy cream, 2 cups
1½ cups store-bought meringue cookies, coarsely broken
½ cup frozen raspberries, thawed

How I make it

Put the chocolate in a bowl and melt it in the microwave in short bursts. Once melted, stir until smooth.
Whip the cream in a mixer bowl to stiff peaks.
Add the melted chocolate to the whipped cream and fold in with broad strokes until even.
Add the broken meringues and fold until evenly distributed.
Place a few raspberries in the bottom of each serving glass, top with the mousse and smooth the surface.
Cover with plastic wrap and refrigerate until serving.

What I've learned

The mousse is good the moment it's made and stays good for the next 48 hours, firming up a little as it chills.
It keeps in the freezer for up to a week; I let it thaw a little before serving.

Source: ChefEf (chefef.com)