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1
Combine the white chocolate and cream in a mixing bowl, preferably metal.
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2
Set the bowl in a basin of simmering water.
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3
When the chocolate is melted, beat the mixture briskly with a wire whisk.
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4
When well blended set aside to cool to almost room temperature.
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5
Add the butter and beat until pale in color.
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6
Pour or spoon equal portions of the mixture into each of 4 small ramekins or souffle dishes, each with a capacity of about 1/3 cup.
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7
Arrange the ramekins in a dish and place in the freezer.
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8
Let stand 8 hours or longer.
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9
Set aside a dozen or more whole berries to be used as a garnish.
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10
Put the remaining berries into the container of a food processor and add the sugar.
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11
Blend thoroughly.
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12
Put the puree through a fine sieve, preferably of the sort known in French kitchens as a chinois.
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13
Press with a rubber spatula to extract as much liquid as possible.
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14
There should be about 1 cup of this sauce.
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15
Unmold the ramekins.
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16
To do this, dip the base of each ramekin briefly in a basin of hot water.
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17
Run a knife around the inside of each ramekin to loosen the sides.
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18
Shake the ramekin over a plate.
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19
You may have to encourage the unmolding with a knife.
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20
This mousse is incredibly rich.
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21
You may serve 1 mousse as an individual portion, or you may cut each in half crosswise to make 2 round halves.
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22
If desired, serve one-half per person.
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23
Keep chilled until ready to serve.
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24
To serve, spoon an equal portion of sauce on 4 or 8 serving dishes.
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25
Smear it over evenly.
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26
Arrange a portion of mousse in the center.
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27
Surround it with berries.
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28
Serve, if desired, with macadamia meringue triangles (see recipe) or macaroons.
