White Chocolate Mousse With Blackberries
- 1/2 cup whole milk
- 4 large egg yolks
- 3 tablespoons sugar
- 8 ounces good-quality white chocolate chopped (such as Lindt or Baker's)
- 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)
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 degrees, 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 1/4 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.
This recipe yields 4 servings.