Recipe by Sarah Tenaglia
- Makes 6 ramekinsServings
- 8 oz. white chocolate, coarsely chopped
- 1 1/2 cups heavy cream
- 4 tsp. lemon zest, plus 5 tbsp. juice (from 3 lemons)
- 2 containers (6 oz. each) fresh raspberries
- 2 tbsp. sugar
In small saucepan, stir chocolate and 1/2 cup cream over medium just until chocolate is melted. Let cool to lukewarm. In large bowl, using electric mixer, beat remaining 1 cup cream, 2 tsp. zest, and 2 tbsp. juice until stiff peaks form. Fold in chocolate mixture. Spoon mousse into 6 small (about 6 oz.) ramekins. Chill until set, 4 hours or overnight. In medium bowl, toss raspberries, sugar, and remaining 2 tsp. zest and 3 tbsp. juice. Spoon over mousse.