Ingredients

The following ingredients have 4 Servings
  • 2 ounces white chocolate baking bar
  • 1 3/4 cups heavy whipping cream, divided
  • 1 refrigerated pie crust
  • 1 ¼ cup Driscoll’s raspberries

Instruction

  • In a double broiler over low/medium heat add chocolate and ½ cup heavy whipping cream.  Stir until chocolate has melted and then remove from heat and bring to room temperature.
  • Add 1 ¼ cup of heavy whipping cream to a large mixing bowl.  Whisk about 5 minutes on high speed or until soft peaks form.  Fold in the chocolate mixture.
  • Add raspberries to a blender and puree until smooth.  Strain the raspberries and add 2 tablespoons of the juice to the whipped cream and chocolate bowl.  Fold it in and then slowly whisk for an additional 2 minutes.  Cover the bowl with plastic wrap and place in the refrigerator for at least 6 hours.  
  • Preheat oven to 425 degrees F.
  • Roll out the refrigerated pie crust and using 2 inch biscuit cutters create circles.  Place on a baking sheet and pierce each one with a fork.  Bake in the oven for 6 minutes or until lightly brown.
  • Allow to cool and then top it with a scoop of mousse and then top with an additional pie circle and one more scoop of mousse.