White Chocolate Mousse with Raspberry Sauce

Raspberry Sauce 300 g frozen unsweetened raspberries 1/2 cup sugar 1 tbsp frozen orange juice concentrate Mousse 6 squares white chocolate cut into pieces 2 cups whipping cream 1 tsp vanilla Drizzle 1 square semi sweet chocolate 1 tsp vegetable oil

Sauce In blender or food processor, combine raspberries, sugar and juice concentrate. blend until smooth. Sieve to remove seeds. Refrigerate. Mousse Melt white chocolate with cream until smooth, stirring constantly. Add vanilla. Pour into bowl and cover. Refrigerate overnight or until very cold and thickened. Beat mixture on high with mixer until fluffy and light. Do not over beat. Make into nice clouds using large spoons and place ontop of rasberry sauce. Drizzle with chocolate.

A very light and flavorful dessert........nice after a large meal and pretty on the plate.