Chambord Raspberry and White Chocolate Mousse
Yield: 6 servings
4 large egg yolks, room temperature
5 T sugar, divided
¼ c. Chambord, plus more for drizzling
2 pts. raspberries
4 oz. white chocolate, broken into pieces
1 c. whipping cream, chilled
1 tsp. pure vanilla extract
6 mint leaves for garnish (optional)
In a heatproof bowl, whisk together the egg yolks, 2 tablespoons of the sugar, and the Chambord. Place the bowl over a pan of simmering water and whisk vigorously, cooking until the egg mixture thickens and coats the back of a wooden spoon, about 1 to 2 minutes. Whisk in 1 pint of the raspberries, crushing them with the whisk until well combined. (Reserve the other pint of raspberries to garnish the dessert.)
Cool to room temperature, then melt the white chocolate in the microwave and whisk it into the egg mixture to combine.
In a mixing bowl, whip the cream until soft peaks form, add remaining sugar and the vanilla, and whip again until stiff peaks form. Fold the whipped cream into the egg mixture, then divide into 6 mousse or pudding cups. Refrigerate for at least 5 hours.
To serve, garnish each portion with a smattering of raspberries and a mint leaf.