White Chocolate-Raspberry Parfaits
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 451
- Total Fat
- 35
- Saturated Fat
- 22
- Carbohydrates
- 32
- Dietary Fiber
- 5
- Sugar
- 27
- Protein
- 4
- Cholesterol
- 94
- Sodium
- 39
- Total: 1 hr 30 min
- Prep: 50 min
- Inactive: 30 min
- Cook: 10 min
Ingredients
1 1/2 cups raspberries
3 tablespoons granulated sugar
1 1/2 teaspoons fresh lemon juice
For the mousse:
4 ounces white chocolate, chopped
2 cups heavy cream
3 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
2 cups raspberries
Shaved white chocolate, for topping
Directions
- Make the sauce: 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 sieve into a bowl using the back of a spoon. Refrigerate until cold.
- Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined.
- Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes.