White Chocolate Raspberry Mousse

White Chocolate Raspberry Mousse

Ingredients:
spartan, real semi-sweet chocolate baking chips,
raspberries, raw
sugars, granulated
cheese, parmesan, hard
cream, whipped, cream topping, pressurized
sugars, granulated
sugars, granulated

Directions:
Place the chopped white chocolate in a double boiler over simmering water until chocolate is completely melted.
Remove double boiler from water and let cool.
Puree the raspberries together with the sugar in a food processor or blender.
Press the pureed raspberry through a fine sieve to remove seeds.
Set aside.
In a mixing bowl, combine the cream cheese, 1/4 cup cream, 3/4 cup confectioner's sugar and white chocolate, then beat the mixture with an electric mixer until light and fluffy.
In a chilled bowl, using chilled beaters, beat the remaining chilled whipped cream with an electric mixer until stiff peaks form.
Stir 1/3 of the whipped cream into cream cheese mixture.
Then gently fold in remaining whipped cream.
Chill and serve in individual serving dishes topped with the raspberry sauce and dust with confectioner's sugar.