White Chocolate Mousse

makes 4 servings

recipe adapted from Taste of Home 

• 8 oz. white baking chocolate
• 1 1/3 cups heavy whipping cream
• 1 tablespoon powdered sugar
• raspberries, for serving

 

In a small heavy saucepan, combine white chocolate and 1/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature.

In a small bowl, beat the remaining cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold a little bit of the whipped cream into the chocolate mixture, then fold in the remaining whipped cream.

Spoon into dessert dishes. Refrigerate, covered, for at least 2 hours. Garnish with fresh raspberries