Who doesn’t like mousse – maybe Boris and Natasha, but nobody I know. Tho critical steps to remember are: first, you have to let the white chocolate cool to about 95 degrees or you will have chunky mousse, and second, as Devo said, you have to whip it, whip it good. The last thing is you have to melt white chocolate in a double boiler – a microwave is not the right tool.

12 ounces white chocolate
16 ounces whipping cream
1/2 teaspoon vanilla
4 ounces chocolate cookie crumbs
1 pinch salt
2 tablespoons confectioners sugar
Raspberries and blackberries for garnish

In a double boiler, melt chocolate and stir until smooth.

Let cool to 90 degrees (if you don’t, you”ll have little chocolate pieces in the whipped cream).

Add vanilla and salt.

Whip cream to stiff peaks.

Fold 1/4 of whipped cream into chocolate and fully incorporate.

Then fold that mixture into remaining whipped cream. Continue folding until light and fluffy.l

Assembly:
Layer of mousse
Layer of cookie crumbs
Layer of mousse
Berries to top