White Chocolate Mousse de Raspberry

1 cup white chocolate chips

2 cups whipping cream

1 tablespoon vanilla extract

10 ounces frozen raspberries

2 tablespoons sugar

1 tablespoon orange juice

Whole raspberries for garnish

Melt white chocolate chips with the whipping cream over low heat. Add vanilla. Pour into a large bowl, cover with plastic wrap and chill at least 6 hours, but overnight is better. Stir mixture occasionally. With a mixer, beat mousse until light and fluffy. Do not over beat.

For raspberry sauce, place raspberries in blender with sugar and orange juice. Process until smooth. Pour a small amount on a desert plate, top with white chocolate mousse. Garnish with whole berries. Serves four to six.