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White Chocolate Mousse with Mixed Berries

Serve this make-ahead fruit mousse dessert at summer barbecues and potluck parties to make a patriotic statement.
Course Dessert
Cuisine international
Prep Time 15 minutes
Cook Time 44 minutes
Servings 8 serves
Calories 450kcal
Author Daisy
Cost $10


  • ¾ cup sugar
  • 6 large egg yolks
  • 3 ounces white chocolate, melted
  • ½ vanilla bean pod
  • 1 ⅔ cups heavy cream
  • 4 cups assorted fresh raspberries and blueberries


  • Combine sugar, 1/4 cup water, and the egg yolks in a medium-size metal bowl. Set bowl over saucepan of simmering water (be sure bottom of bowl is not touching water).
  • Beat yolk mixture with hand mixer set on medium-high about 5 minutes or until mixture registers 140° F on an instant-read thermometer. Continue cooking for 3 minutes, beating constantly.
  • Cut the vanilla bean in half horizontally, and using a knife score it down the center vertically. Use a small spoon to scrape out the seeds and reserve to the side.
  • Remove bowl from over water. Add warm, melted white chocolate and vanilla bean seeds. Beat about 5 minutes, until cool.
  • Beat heavy cream in a large bowl to stiff peaks. Gently mix 1/4 of the whipped cream into cooled white chocolate mixture. Fold white chocolate mixture into remaining whipped cream until no streaks remain. Cover and cool in refrigerator for at least 3 hours.
  • To serve: Alternate layers of mousse and berries in glasses or bowls, a scant 2/3 cup mousse per serving.