Ingredients
1 package (10 ounces) frozen sweetened raspberries, thawed2 tablespoons sugar1 tablespoon thawed orange juice concentrate2 cups heavy whipping cream6 ounces white baking chocolate1 teaspoon vanilla extract1/4 cup milk chocolate chips1 teaspoon canola oil
Preparation
In a blender, combine the raspberries, sugar and orange juice concentrate; cover and process until smooth. Press through a sieve; discard seeds. Refrigerate sauce.
In a large saucepan cook and stir cream and white chocolate over low heat, until chocolate is melted. Stir in vanilla. Transfer to a large bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally.
Beat cream mixture on high speed until light and fluffy, about 1-1/2 minutes (do not over beat). Just before serving, melt chocolate chips and oil in a microwave or saucepan. Spoon 2 tablespoons of raspberry sauce on each plate. Pipe or spoon 1/2 cup chocolate mousse over sauce; drizzle with melted chocolate. Store leftovers in the refrigerator.
