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.
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)
Directions
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.
