Bill Granger'S White Chocolate Mousse (With Blackberries)

1. 1

   Place the chocolate, milk and vanilla together in a bowl. Pop in the microwave for 20 seconds. Stir then heat for another 20 seconds. You may need to do this 3 times. A heat-proof glass bowl works well.

2. 2

   Heat the mix until the chocolate is just melted. Be sure to stir as it heats.

3. 3

   Once the chocolate is nearly melted, set aside and allow to cool for about 5 minutes.

4. 4

   Whisk in the egg yolks and salt.

5. 5

   In a seperate bowl, whip the cream to soft peaks. Fold the cream into the chocolate mixture in thirds, being careful not to overmix.

6. 6

   Next beat the egg whites until peaks form. (I beat the egg whites first and set them aside then whip the cream. saves washing). Fold this into the chocolate mixture as well.

7. 7

   Spoon into pretty teacup or ramikins, about 3/4 full. This leaves room for the fruit you will add later.

8. 8

   You can eat this right away. But I prefer it to let it firm up for at least 3 hours in the fridge.

9. 9

   Just before serving, top the mousses with the fresh fruit, and enjoy!

* Per serving · 4 servings · Values may vary.