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Raspberry White Chocolate Mousse

Reviewed: Sep. 28, 2012
I made the following changes: 1. added creme de cassis on the raspberry sauce to make it less tart. 2. i cooked the sauce a little bit just to make sure the sugar had desolved. (make sure there's enough sauce so that guests can add to the mousse as they wish, it may be too sweet for some of them) 3. I quickly pan fried almond slithers and put them on top of the mousse for texture (and had extra ones on the side also) 4. Double the recipe produced 10 servings. I served them in small 6ounce glasses like in the picture.
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