Frozen white chocolate mousse
Gelatin helps give this mousse its creamy texture without using any actual cream. And cream isn't really needed with white chocolate, which actually is not chocolate, but a rich, smooth confection made from cocoa butter, sugar, and milk solids. Not a raspberry fan? Substitute your favorite puree fruit for the sauce. These individual white mousse servings are pretty plated on dark chocolate sauce or a cinnamon-y caramel sauce, too.
1 cup(s), unflavored
1% low-fat milk
White chocolate chips
Fat free whipped topping
Sweetened frozen red raspberries
1 cup(s), thawed and pureed
- Combine gelatin and sugar in a small saucepan; stir in milk and let stand 1 minute. Place over medium-high heat and stir until gelatin is dissolved, about 5 minutes.
- Add white chocolate and continue cooking, stirring occasionally, until chocolate is melted. Stir in vanilla, remove from heat and whisk until mixture is blended. Pour into large bowl and chill, stirring occasionally, until mixture mounds, about 20 minutes.
- Fold in whipped topping. Pour into eight 4-oz ramekins. Freeze until firm, about 4 hours.
- To serve: Dip a ramekin into hot water for about 30 seconds to loosen mousse. Run knife around sides and turn mousse onto plate or shallow bowl. Spoon puréed raspberries over top. Repeat with remaining ramekins.