The sunny days call for a light and refreshing sweet treat to end your meals. Here I pair light, creamy, white chocolate mousse with a bright and tart raspberry-cassis sauce. It’s a great way to satisfy that sweet tooth without weighing you down.
White Chocolate Mousse with Raspberry-Cassis Sauce
1 1/2 c. heavy cream, divided
12 oz. white chocolate, chopped
1 pint raspberries
2 TB honey
2 TB crème de cassis
Heat 3/4 cup of the heavy cream in a small saucepan over medium heat. Once it just barely begins to simmer remove from the heat and stir in the white chocolate until smooth and melted.