CHOCOLATE MOUSSE TRUFFLES RECIPES

Steps:

• Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
• In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
• In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
• Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Steps:

• In a large glass bowl, place the chopped white chocolate and set aside.
• Add the egg yolks and sugar to a small bowl and whisk until pale in color.
• In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
• Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
• In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
• Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
• Garnish each serving with 3 blackberries and a sprig of mint, if using.