Raspberry White Chocolate Mousse (Sandra)

20oz frozen raspberries (thawed)
4 Tbsp white sugar
3 1/2 c whipping cream
1 tsp vanilla
12 oz white chocolate (chopped)

Puree berries, then stir in sugar & vanilla until sugar dissolves.Set raspberry sauce aside. Melt chocolate with 1/2 c whipping cream over low heat, then cool to luke warm. Stir in 2 Tbsp raspberry sauce and transfer to a large bowl. Whip remaining whipping cream to soft peaks and fold into melted chocolate mixture until smooth. Spoon into parfait glasses...or paint waffle cups with melted chocolate chips, let cool and then spoon mousse into waffle cups. Drizzle with remaining rapsberry sauce. Makes 6 cups of mousse.