You know sometimes the magic of television on food shows can be frustrating. The other day I was watching Claire Robinson make this really yummy looking chocolate mousse which looked like something right up my alley! 5 ingredients, 20 minute prep- yes and yes! Well then I watched her try and melt almost a half of pound of white chocolate with 1/4 cup of warm heavy cream with no double boiler or direct heat. After a quick edit on the show, suddenly the chocolate was melted in the bowl and all was well. I was extremely suspicious of this but decided to give the recipe a go as written. Well let me just tell you, I have edited the recipe because 1/4 cup of really warm cream will not melt half a pound of white chocolate. Making a home made double boiler is super simple, all you need to do is simmer water in a pot that a bowl will fit in without the water touching the bottom of the bowl.
Can I just tell you that at the end of the day this turned out AWESOME. The texture isn’t really that of a mousse though, more like an airy custard. We had so much fun coming up with names for this- the two winners were Cumousse and Moutard. haha! The mousse is very sweet so the tangy blackberry sauce complimented it perfectly.
Enjoy!

White Chocolate Mousse

Ingredients

7 ounces white chocolate, chopped into very small pieces
2 egg yolks
2 tablespoons sugar
1/4 cup heavy cream, plus 1 cup

Directions

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.

Set up a double boiler with a pot that will hold a bowl large enough to hold the chocolate and cream mixture. The water should not touch the bottom of the bowl, bring water to a simmer. Add chocolate to bowl and begin to gently stir. Pour hot cream/egg mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth. Monitor the heat, the water shouldn’t boil in the pot, and you will need to pull the bowl off the pot as soon as the chocolate chunks are melted.

Set aside to cool for about 3-4 minutes.

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.

Blackberry Sauce

Ingredients

1 12-ounce bags frozen blackberries
1/2 cup sugar
1 1/2 tablespoons fresh lemon juice, divided
2 teaspoons cornstarch
1/4 teaspoon finely grated lemon peel

Preparation

Bring frozen berries and sugar to simmer in heavy large saucepan over medium-high heat, stirring often. Simmer 1 minute. Stir 1 tablespoon lemon juice and cornstarch in small bowl until cornstarch dissolves. Add to berries and stir until thickened, about 1 minute. Mix in remaining 1/2 tablespoon lemon juice and lemon peel. Cool slightly. Serve warm or at room temperature. DO AHEAD Sauce can be made up to 3 days ahead. Cover and chill. Rewarm slightly before serving.