BERRY WHITE CHOCOLATE MOUSSE

6-oz white chocolate, chopped

1 1/3 cups heavy cream

2 1/2 cups raspberries

3 tbsp sugar

White chocolate curls for garnish, optional

In a microwave-safe bowl, mix chocolate and 1/3 cup cream; microwave in 15-second intervals, stirring, until melted; cool. 

In a food processor, puree 2 cups of the raspberries and the sugar. Using a spoon, push through a strainer

On medium-high speed, beat remaining cream until stiff. Fold into chocolate mixture; reserve 1 cup. Fold raspberry puree into the remaining chocolate mixture. Alternately spoon mousses into glasses. Cover and chill. Top with the remaining berries. Garnish with white chocolate curls, if desired.

First for women 4/22