White Chocolate-Raspberry Parfaits

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Layers of white chocolate mousse and raspberry sauce create an easy no-bake dessert. White Chocolate & Raspberry Parfaits are delectably delicious.

Ingredients

For the sauce

  • 1 1/2 cups (400ml) raspberries
  • 3 tbsp (45ml) granulated sugar
  • 1 1/2 tsp (7.5ml) fresh lemon juice

For the mousse

  • 100g white chocolate, chopped
  • 2 cups (500ml) heavy cream
  • 3 tablespoons confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups raspberries
  • Shaved white chocolate or confectioners’ sugar for topping

Method:

For 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.

For 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 the mousse among 6 small glasses; top each with about 2 tablespoons raspberry sauce and a handful of raspberries; sprinkle with shaved white chocolate or dust with confectioners’ sugar.
  • Refrigerate until cold, at least 30 minutes. (Safe the other 4 for later, you’ll want to have more.)
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