White Chocolate Mousse With Raspberries

• For the mousse:
• 8 ounces chopped white chocolate or white chocolate chips
• 2 cups heavy whipping cream
• 1 tablespoon sugar
• For the raspberry puree:
• 2 cups fresh or frozen raspberries
• 1 tablespoon honey
• 1 tablespoon framboise liqueur
• 1 teaspoon lemon juice
• Fresh mint, for garnish (optional)

1. Chill the mixer bowl and whisk attachment.
2. Melt white chocolate in a medium heatproof bowl in the microwave on low power setting in 30-second intervals, stirring in between, until the chocolate is smooth and completely melted. Set aside. (Alternatively, use a double boiler.)
3. Place heavy cream and sugar in the chilled bowl and whisk on high-speed until stiff peaks form. By hand, fold in 1/4 of the whipped cream into the melted white chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
4. Puree or mash berries with the honey, lemon juice, and liqueur.
5. Layer berries between layers of mousse; fold lightly into mousse for a marbled effect; or drizzle berries over top in pretty glass cups or dishes. They all look and taste terrific. A fresh mint leaf makes this really pop.

mousse, white chocolate, heavy whipping cream, sugar, raspberry, frozen raspberries, honey, framboise liqueur, lemon juice, fresh mint

Taken from food52.com/recipes/9640-white-chocolate-mousse-with-raspberries (may not work)