Since I love mousse and Doug loves raspberries, all heck breaks loose when I make this… We both go crazy. Look out Milwaukee!

MOUSSE:

• 1 TBS. unflavored gelatin
• 1/4 cup cold milk
• 2 cups milk
• 8 ounces white chocolate, grated
• 1/2 cup sugar
• 1 cup whipping cream
• 2 egg whites, room temperature
• 1/2 teaspoon salt
• 1/2 cup powdered sugar, sifted
• 6 TBS. creme de cacao

RASPBERRY  SAUCE:

• 1 10-ounce package frozen sweetened raspberries, thawed and drained
• 6 TBS. raspberry jam
• 1 TBS. raspberry liqueur

FOR MOUSSE:

Sprinkle gelatin over 1/4 cup milk in small bowl. Let stand until softened. Scald 2 cups milk in heavy large saucepan. Remove from heat. Add gelatin, chocolate, sugar and whisk until mixture is smooth and gelatin is dissolved. Refrigerate this until its consistency is as that of egg whites, stirring occasionally. Beat cream to soft peaks. Using clean dry beaters, beat whites and salt until soft peaks form.  Add powdered sugar, 1 TBS. at a time, and beat until stiff but not dry. Stir creme de cacao into chocolate mixture. Fold in cream. Gently fold in whites. Pour into stemmed glasses or bowls. Chill well.

FOR SAUCE:

Combine raspberries and jam in heavy small saucepan and boil 1 minute. Strain to eliminate seeds. Stir in liqueur. Refrigerate until well chilled. Drizzle sauce over mousse and serve.