Raspberry white chocolate mousse is an appealing base for this fluffy white chocolate mousse. The treasured treat is surprisingly easy and a delightful change of pace from heavier cakes and pies. From Mary Lou Wayman of Salt Lake City Utah.

Ingredients 

1 package (10 ounces) frozen sweetened

raspberries, thawed

2 tablespoons sugar

1 tablespoon frozen orange juice concentrate,

thawed

2 cups heavy whipping cream

6 ounces white baking chocolate

1 teaspoon vanilla extract

1/4 cup milk chocolate chips

1 teaspoon vegetable oil

Method 

In a blender, combine the raspberries, sugar and orange juice concentrate; cover and process until smooth. 

Press through a sieve; discard seeds. Refrigerate sauce.

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 mixing bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally.

Beat cream mixture on high speed until light and fluffy, about 1-1/2 minutes (do not overbeat). 

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. Yield: 8 servings.