1 ½ C raspberries (rinsed and dried)
3 T granulated sugar
1 ½ tsp lemon juice
4 oz white chocolate, chopped
2 C heavy cream
3 T confectioners’ sugar
1 tsp pure vanilla extract
2 C raspberries
Shaved white chocolate for garnish
Sauce: Combine 1 ½ C raspberries, granulated sugar, and lemon juice in a small saucepan. Bring to a simmer over medium-high heat, mashing raspberries with a spoon. Press through a fine mesh sieve into a bowl using the back of the spoon. Refrigerate until cold.
Mousse: Combine white chocolate and ¼ C heavy cream in a medium microwave safe bowl. Microwave in 30 second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Set aside. Beat the remaining 1 ¾ C heavy cream in a large bowl with electric mixer on medium-high speed until foamy. Add the confectioners’ sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk 1 C of the whipped cream into the chocolate mixture, then fold in the remaining whipped cream until combined.
Divide half of the mousse among 6 small glasses; top mousse with 1 T raspberry sauce and a few raspberries.
Top each glass with the remaining mousse, sauce, and raspberries. Garnish with white chocolate shavings and fresh raspberries. Refrigerate until chilled, at least 30 minutes. Serves 6.