White Rose Mousse

Ingredients:

500 g mashed red berries
250 g sugar
200 g melted white chocolate
6 yolks
¼ cup water
1 ½ cup heavy cream
1 tbsp orange liqueur
2 tsp vanilla essence

Preparation:

Cook the mashed berries with ½ cup sugar and the liqueur in low fire, until the mixture dissolves at 1 cup and reserve.

Combine the rest of the sugar with the water and the yolks in a bath Maria container.
Beat for 10 minutes and retire of the fire.
Incorporate the white chocolate and vanilla.
Keep beating until it cools.

Aside, beat the heavy cream to midpoint.
Incorporate the cream to the previous mixture in surrounding form.

Divide the mixture in two portions.
Add mashed berries to one of the portions.

Throw alternate tbsps of both portions in glasses to serve.
Refrigerate for 45 minutes.

Chocolate Mousse with Berries

Ingredients:

100 g semisweet chocolate
2 tbsp unsalted butter
2 eggs
1 tbsp maple syrup
1/2 cup mixed dark berries (blackberries, currants, blueberries)
1 tbsp crème de cassis

Preparation:

Break the chocolate into pieces.
Put it into a heatproof bowl with butter and place over a pan of simmering water.
Let melt, and then let cool slightly.

Stir in the egg yolks and the maple syrup.

Whisk the egg whites in a large bowl until stiff.
Fold it into the cooled chocolate mixture.
Divide it and let chill in the refrigerator for 3 hours.

Meanwhile, put the berries into a pan with the crème cassis.
Cook for 10 minutes at low heat.

To serve, put the berries on the top of the mousse.