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Epicurious

White Chocolate Mousse with Blackberries

2.7

(8)

Dark chocolate never goes out of fashion, but white chocolate was all the rage in the eighties. Foodies couldn't get enough, enjoying it in truffles, tarts and sumptuous ivory-colored mousses like this one.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1/2 cup whole milk
4 large egg yolks
3 tablespoons sugar
8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
2 tablespoons Cointreau, Grand Marnier or other orange liqueur
1 cup chilled whipping cream
2 cups fresh blackberries
4 small fresh mint sprigs
Rolled wafer cookies (optional)

Preparation

  1. Step 1

    Whisk milk, yolks and 2 tablespoons sugar in small metal bowl to blend. Set bowl over saucepan of simmering water. Whisk constantly until mixture thickens and thermometer registers 160°F, about 4 minutes. Remove from over water. Add white chocolate; whisk until melted and smooth. Refrigerate mixture until cool but not set, stirring occasionally, about 1 hour. Mix in 1 tablespoon liqueur.

    Step 2

    Beat cream in large bowl to stiff peaks. Fold in white chocolate mixture.

    Step 3

    Puree 3/4 cup berries with remaining 1 tablespoon sugar in processor. Strain into small bowl, pressing on solids. Mix in ‟ cup berries and remaining 1 tablespoon liqueur. Spoon berry mixture into 4 coupe dishes or balloon-shaped wineglasses. Gently spoon mousse over. Cover and refrigerate until mousse is softly set, about 3 hours. Top mousse with remaining berries. Garnish with mint sprigs. Serve with cookies, if desired.

TagsMousseDessertSauceCointreauTriple SecLiqueurAlcoholBeveragesFrenchEuropeanChocolateBlackberryBerryFruitNut FreeGluten FreeMake AheadSimmerElectric MixerStand MixerCandy ThermometerFood ProcessorBlenderBon Appétit
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