Bill Grangers White Chocolate Mousse With Blackberries Recipes

Steps:

• Place the chocolate, milk and vanilla together in a bowl. Pop in the microwave for 20 seconds. Stir then heat for another 20 seconds. You may need to do this 3 times. A heat-proof glass bowl works well.
• Heat the mix until the chocolate is just melted. Be sure to stir as it heats.
• Once the chocolate is nearly melted, set aside and allow to cool for about 5 minutes.
• Whisk in the egg yolks and salt.
• In a seperate bowl, whip the cream to soft peaks. Fold the cream into the chocolate mixture in thirds, being careful not to overmix.
• Next beat the egg whites until peaks form. (I beat the egg whites first and set them aside then whip the cream. saves washing). Fold this into the chocolate mixture as well.
• Spoon into pretty teacup or ramikins, about 3/4 full. This leaves room for the fruit you will add later.
• You can eat this right away. But I prefer it to let it firm up for at least 3 hours in the fridge.
• Just before serving, top the mousses with the fresh fruit, and enjoy!

Steps:

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