Ingredients:
26 vanilla wafers
2 ounces white chocolate, chopped
1 cup heavy whipping cream, divided
6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
2 tablespoons sugar
1 teaspoon vanilla extract
2 cups fresh raspberries
Directions:
Place wafers in plastic bag, seal bag, with rolling pin or palm of hand crush wafers into small pieces.
Combine wafers and white chocolate; set aside.
In a small saucepan stir 1/2 cup of cream, chocolate and sugar over medium heat, until chocolate melts.
Stir in vanilla.
Cool to room temperature, stirring occasionally.
Beat 1/2 cup cream just until soft (do not over beat).
Stir in chocolate mixture.
In glasses, layer 1/2 wafer, 1/2 mousse, 1/2 berries, dividing this all evenly.
Refrigerate up to 4 hours before serving.
Garnish with whipped cream, and chocolate curls (if desired).
Servings: 4-6
Time preparation: 15 min.
Time total: 15 min.