White Chocolate Raspberry Mousse

Directions

1. 1
   Place the chopped white chocolate in a double boiler over simmering water until chocolate is completely melted.
2. 2
   Remove double boiler from water and let cool.
3. 3
   Puree the raspberries together with the sugar in a food processor or blender.
4. 4
   Press the pureed raspberry through a fine sieve to remove seeds.
5. 5
   Set aside.
6. 6
   In a mixing bowl, combine the cream cheese, 1/4 cup cream, 3/4 cup confectioner's sugar and white chocolate, then beat the mixture with an electric mixer until light and fluffy.
7. 7
   In a chilled bowl, using chilled beaters, beat the remaining chilled whipped cream with an electric mixer until stiff peaks form.
8. 8
   Stir 1/3 of the whipped cream into cream cheese mixture.
9. 9
   Then gently fold in remaining whipped cream.
10. 10
    Chill and serve in individual serving dishes topped with the raspberry sauce and dust with confectioner's sugar.