Instructions: Mousse:
Combine white chocolate morsels and 1/4 cup whipping cream in a heavy saucepan; cook over low heat, stirring ocnstantly, until chocolate melts.

Cool. Stir in raspberry sauce and food coloring, fold in whipped cream. To serve, pipe or spoon into serving di

NOTE:
For white chocolate morsels, we used Ghirardelli Classic White Chips.

Raspberry Sauce:
Place raspberries in blender container; process until pureed. Pour mixture through fine mesh wire strainer into a bowl, discarding seeds. Add sugar and Cointreau to puree, stirring until sugar dissolves.

Makes 1 cup.

White Chocolate-Raspberry Swirl Parfait:

Layer mousse and sauce into 6 4oz parfait glasses. Gently swirl with a wooden skewer. Cover and freeze at least 1 hour or up to 2 days. Let stand 10-15 minutes before serving. If desired, top with fresh raspberries and mint leaves. 6 servings.

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