White Chocolate Mousse with Raspberries and Almonds

 I had a Pampered Chef party this past weekend and there was some great food there! For dessert I made something from the Pampered Chef website, but I twisted the recipe a little bit. The original recipe is called "Double Chocolate Mousse Cups" but I only used the white chocolate and nixed the waffle cone, and instead put the dessert in individual cups, used frozen raspberries so that there was a sauce, and chopped the almonds instead of sliced. Here is the recipe for the version that I made....

Ingredients:

1/2 c. white chocolate chips
1 c. cold milk
1 pkg. (3.3 oz) white chocolate instant pudding
1 (8 oz) container frozen light cool whip, thawed
1/4 c. chopped almonds, toasted
1 bag frozen raspberries, thawed in the refrigerator

Place the white chocolate chips into a microwavable bowl. Microwave on thirty seconds to begin with and stir. Heat in 15 second intervals until the chocolate is melted. Combine the milk and the pudding mix in a bowl until thick, using a whisk. Add the melted white chocolate and whisk until smooth. Fold in the cool whip. In a small saucepan heated on medium heat, add the almonds. As soon as you can start to smell the almonds toasting, stir repeatedly for about 3 minutes until the almonds are crispy and have a slight brown color. Set aside. To assemble, spoon the mousse into your serving dish. Spoon some of the raspberries in their natural juice on top, top with the toasted almonds, and I added a few white chocolate chips on top. (* If you want to pipe, use a freezer bag and fill with the mousse mixture. Cut a small hole in the corner and pipe into your serving dishes. Then assemble like above.)


Pampered Chef Recipe