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Framboise White Chocolate Mousse

Contributed by: News Canada


  • 1 (10 oz) pack frozen raspberries, thawed
  • 2 tablespoons white sugar
  • 2 tablespoons Framboise
  • 1 3/4 cups heavy whipping cream
  • 6 oz white chocolate, chopped
  • 1 drop red food colouring


Framboise White Chocolate Mousse
Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and Framboise, and stir until sugar dissolves. Makes 1 cup of sauce.

In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food colouring. Transfer to a large bowl.

In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.

Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Feature Wine

Magnotta Winery Framboise

Great Alternative

Magnotta Winery Cassis

Serving Size: Makes 16 Servings

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