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.

Makes 4 servings.

INGREDIENTS

  • 1/2cup whole milk
  • 4large egg yolks
  • 3tablespoons sugar
  • 8ounces good-quality white chocolate (such as lindt or baker’s), chopped
  • 2tablespoons cointreau, grand marnier or other orange liqueur1cup chilled whipping cream2cups fresh blackberries4small 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.