Chocolate Mousse Imperiale

1. 1

   Stir bittersweet chocolate and butter in large metal bowl set over saucepan of simmering water until smooth.

2. 2

   Remove from over water.

3. 3

   Stir in 6 tablespoons liqueur.

4. 4

   Cool to room temperature, whisking occasionally, about 30 minutes.

5. 5

   Beat 1 cup cream with 2 tablespoons sugar in medium bowl to soft peaks.

6. 6

   Fold into chocolate mixture.

7. 7

   Toss 2 cups berries with remaining 3 tablespoons liqueur in small bowl.

8. 8

   Divide berry mixture among 6 wineglasses.

9. 9

   Spoon mousse over.

10. 10

    Arrange remaining 1 cup berries around edge of mousse in glasses.

11. 11

    Cover and refrigerate until set, about 2 hours.

12. 12

    Stir white chocolate and 2 tablespoons cream in medium metal bowl set over saucepan of barely simmering water until melted and smooth.

13. 13

    Remove the bowl from over water.

14. 14

    Cool chocolate to room temperature.

15. 15

    Beat remaining 6 tablespoons cream in another medium bowl to soft peaks.

16. 16

    Fold cream into white chocolate mixture.

17. 17

    Refrigerate mixture until firm, about 1 hour.

18. 18

    Pipe or dollop the white chocolate cream atop center of each mousse.

19. 19

    (Can be prepared 1 day ahead.

20. 20

    Cover and chill.)

* Per serving · 4 servings · Values may vary.

No additional tips available.