Shelly's Recipe

WHITE CHOCOLATE MACADAMIA MOUSSE WITH RASPBERRY SAUCE

Category: Mousse

1 (6 oz) pkg white chocolate baking bar
2 tbsp milk
1 cup coarsely chopped macadamia nuts
1 (12 oz) container frozen whipped topping, thawed

Raspberry sauce
1 pint fresh or 1 (16 oz) bag frozen raspberries
1/4 cup sugar

Garnish
8-10 macadamia nuts
6-8 fresh or frozen raspberries

In a saucepan, combine white chocolate and milk and cook over low heat until chocolate melts and mixture is smooth, stirring constantly. Place in a bowl and stir in 1 cup nuts. Let mixture cool 5 minutes.

Gradually add whipping cream and stir until well blended. Spoon mixture into stemmed glasses; cover and refrigerate until ready to serve. Drizzle tops with raspberry sauce and garnish just before serving.

Raspberry sauce: Combine in a saucepan and cook over low heat about 5 minutes or until sugar dissolves, stirring occasionally. Transfer mixture to a blender, cover and blend on high speed until smooth. Pour mixture in s fine sieve and stir with a wooden spoon to remove seeds from sauce. Refrigerate sauce until cold.