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1
Combine 1 cup blackberries, sugar and water in heavy medium saucepan.
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2
Bring to boil over medium-high heat, stirring constantly.
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3
Boil until mixture is reduced by half, stirring occasionally, about 8 minutes.
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4
Puree mixture in blender until smooth.
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5
Strain sauce into small bowl.
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6
Cool.
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7
Combine white chocolate and 1/4 cup water in top of double boiler set over simmering water.
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8
Stir until white chocolate melts and mixture is smooth.
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9
Remove top of double boiler from over water; cool 10 minutes.
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10
Stir sour cream and lemon juice in large bowl to blend.
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11
Stir in melted chocolate mixture.
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12
Beat cream in another large bowl until stiff peaks form.
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13
Gently fold whipped cream into chocolate mixture in 3 additions.
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14
Cover and chill until mousse is set, about 2 hours.
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15
Spoon white chocolate mousse into pastry bag fitted with medium star tip.
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16
Pipe half of mousse into 4 wineglasses, dividing equally.
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17
Spoon half of blackberry sauce over.
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18
Pipe remaining mousse over sauce, dividing equally.
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19
Drizzle remaining sauce over.
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20
Garnish parfaits with additional blackberries and serve.
