Instructions: Melt 8 ounces premium or imported white chocolate, chopped, with 1 cup heavy or whipping cream in medium saucepan over very low heat, stirring frequently, until completely smooth. Cool completely to room temperature.

Beat 1 more cup heavy cream with a pinch salt in mixer bowl. Whisk one quarter of the whipped cream into cooled white-chocolate mixture, then fold in remaining whipped cream. Spoon into champagne or dessert glasses. Cover and refrigerate 2 to 3 hours. Serve with Raspberry Sauce and semisweet chocolate shavings (optional).

Makes 8 servings. Raspberry Sauce: Process 1 package (10 oz.) frozen raspberries in light syrup in food processor.

Strain through sieve, discarding seeds.

Makes 1 cup.

NOTES : Cooking white chocolate is a delicate matter - the secret is to melt it gently over very low heat.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.