White Chocolate Rapberry Mousse

• 7 ounces white chocolate, chopped
• 2 tablespoons sweetened condensed milk
• 14 teaspoon vanilla
• 1 pinch salt
• 2 cups heavy cream
• 2 tablespoons sugar
• 1 (3 ounce) box raspberry Jell-O gelatin
• 1 cup water, boiling
• 1 cup water, cold
• 12 pint fresh raspberry, for garnish

1. In a large microwave safe bowl, combine white chocolate, condensed milk, vanilla and salt.
2. Microwave 45 seconds or til chocolate is melted, will vary with each microwave, stirring every 15 seconds.
3. Let cool to room temperature.
4. In a large bowl, combine heavy cream and sugar.
5. On medium speed, beat 2-3 minutes or until stiff peaks form.
6. Reserve 1/2 cup.
7. Gently fold remaining whipped cream mixture into chocolate mixture.
8. Spoon into 8 dessert glasses, smoothing to create a flat, smooth surface on top.
9. Chill 1 hour.
10. In a bowl, combine 1 cup boiling water with 1 package of raspberry jello.
11. Stir 2 minutes till jello powder is dissolved.
12. Add 1 cup cold water.
13. Stir well for 2 minutes.
14. Let jello cool to room temperature.
15. Divide cooled jello among glasses, gently pouring jello on top of cooled white chocolate mixture.
16. Top with reserved whipped cream mixture.
17. Garnish with fresh raspberries.

white chocolate, condensed milk, vanilla, salt, heavy cream, sugar, water, water, fresh raspberry

Taken from www.food.com/recipe/white-chocolate-rapberry-mousse-429968 (may not work)