Raspberry White Chocolate Mousse

• 1 package (10 ounces) frozen sweetened raspberries, thawed
• 2 tablespoons sugar
• 1 tablespoon thawed orange juice concentrate
• 2 cups heavy whipping cream
• 6 ounces white baking chocolate
• 1 teaspoon vanilla extract
• 1/4 cup milk chocolate chips
• 1 teaspoon canola oil

1. In a blender, combine the raspberries, sugar and orange juice concentrate; cover and process until smooth. Press through a sieve; discard seeds. Refrigerate sauce.
2. 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.
3. 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.

raspberries, sugar, orange juice, heavy whipping cream, white baking, vanilla, milk chocolate chips, canola oil

Taken from www.tasteofhome.com/recipes/raspberry-white-chocolate-mousse/ (may not work)