White Chocolate Mousse and Blueberry Sauce Parfait

Creamy, light and airy white chocolate mousse is combined with scrumptious blueberry sauce to make this striking and delectable dessert from Intensely Chocolate by Carole Bloom. The blueberry sauce can be made a few days in advance of assembling the parfait.

White Chocolate Mousse and Blueberry Sauce Parfait
Serves 4

White Chocolate Mousse
5 oz. white chocolate (31 to 35% cacao content), finely chopped
2 T. water
1/4 c. heavy whipping cream

Combine chocolate and water in the top of a double boiler. Melt chocolate over low heat, stirring frequently with a rubber spatula. Or melt the chocolate and water in a microwave-safe bowl on low power in 30-second bursts, stirring after each burst.

Whip the cream to soft peaks in the bowl of an electric stand mixer with the wire whip attachment or in a mixing bowl using a handheld mixer. Fold into the chocolate in three stages, blending thoroughly. Cover tightly with plastic wrap and chill until set, about 2 hours.

Blueberry Sauce
1 1/4 c. (7 oz.) fresh or fresh-frozen blueberries
2/3 c. firmly packed light brown sugar
2 T. freshly squeezed lemon juice
1/2 t. kosher salt or fine-grained sea salt
1 t. pure vanilla extract

Combine berries, sugar, lemon juice and salt in a 2-quart saucepan. Bring to a boil and cook, stirring often until the berries burst open. Continue to stir and cook until reduced to half, about 5 minutes. Remove pan from the heat and stir in vanilla. Transfer the sauce to a heat-safe bowl, cover tightly with plastic wrap and chill.

Assembly
To assemble the parfaits, spoon half of the mousse into four tall, stemmed glasses. Spoon half of the blueberry sauce over the mousse. Add the remaining mousse to the glasses and drizzle with the remaining blueberry sauce. Serve immediately.

Intensely Chocolate:100 Scrumptious Recipes for True Chocolate Lovers by Carole Bloom (Wiley, 2010)