I like how the fruit juices drizzle into the mousse after you take the first spoonful of this mousse
For mousse, melt white chocolate in a bowl set over a pot of barley simmering water (bowl should not touch water), stirring slowly with a spatula. Remove from heat and stir in sour cream gently and set aside to cool to room temperature. Whip cram to soft peaks and stir in orange liqueur and vanilla. Fold cream into chocolate in 2 additions and spoon or por (mousse will be quite fluid) into parfait glasses. Chill for at least 3 hours before serving.
For berry compote, bring all ingredients to a simmer and cook for about 10 minutes, just until fruit has softened. Remove from heat and stir in orange liqueur. Chill until ready to serve.
Spoon berry compote over mousse and serve.
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