Servings 6
Sauce Directions:
Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sleeve into a bowl using the back of a spoon. Refrigerate until cold.
Mousse Directions:
Put the white baking chips and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave to 30-second intervals, stirring until the chocolate is melted. Whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream into a large bowl with a mixer on medium-high speed until foamy. Add the confectioners’ sugar and vanilla. Beat until soft peaks form. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the chocolate mixture.
Divide half of the mousse among 6 small glasses. Top each with about 1 tbsp raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries. Sprinkle with white baking chips for garnish. Chill for 1 hour before serving.
