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This is the one I make: A recipe adapted for my use.
White Chocolate Rasberry Mousse
6 oz melted white chocolate chips or white chocolate
16 0z container of "whipped topping" - room temperature
3 to 4 Tbsp pureed fruit - I just use preserves "Simply Fruit by smuckers"
I have used raspberry, strawberry, apricot
Heat the fruit a few seconds in the microwave, then mix it with the melted chocolate. Then stir in the "room temperature" whipped topping. This hold up really good and I have not needed to use an icing dam with it, it has not leaked on me.
That sounds simple enough. I'm going to try it this weekend.
sugartopped
Posted 9 Mar 2006 , 2:58pm
post #4 of 4
I always mix raspberry preserves w/Ital. merg. buttercream. It is very very good!!!
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