Photo by Kylie Akins

Fresh Berries & Dark Chocolate Mousse

  • 8 Oz Semi-sweet Dark chocolate (60/70% cacao)
  • 8 Oz Milk Chocolate
  • 16 Oz Heavy Whipping Cream
  • White Chocolate bar Block for shavings, as needed
  • 10 @ Chocolate Butterflies for garnish, one each glass
  • 1/4 Blueberries, fresh or IQF
  • 1/4 cup Blackberries, fresh or IQF
  • 1/4 cup Raspberries, fresh or IQF

Dark Chocolate Mousse

Melt the dark chocolate in a double boiler so that the chocolate does not burn. Heat the chocolate slowly until it's pretty hot, approximately 120°F - 130°F degrees measured by a candy thermometer.

Whip the carton of 16oz. heavy whipping cream to a soft peak.

Fold approximately 1/3 of the whipped cream into the melted dark chocolate and mix very quickly with a whisk.

Fold the mixture of chocolate and whipped cream into the remaining whipped cream. Fold just enough until well blended. Pipe the dark chocolate mousse into a martini glass, filling it about ¼ of the way.

Milk Chocolate Mousse

Melt the milk chocolate in a double boiler so that the chocolate does not burn. Heat the chocolate slowly until it's pretty hot, approximately 120°F - 130°F degrees measured by a candy thermometer.

Whip the carton of 16oz. heavy whipping cream to a soft peak. Fold approximately 1/3 of the whipped cream into the melted milk chocolate and mix very quickly with a whisk.

Fold the mixture of chocolate and whipped cream into the remaining whipped cream. Fold just enough until well blended. Pipe the milk chocolate mousse into a martini glass on top of the dark chocolate mousse, to about the 1/2 way mark of the glass.

Using a chocolate shaver or sharp knife, shave the white chocolate into very thin curls. Gently place on top of the milk chocolate. Place the desserts in the refrigerator for 1 hour or more in order to allow them to "set". When ready to serve, decorate the desserts with the chocolate butterflies, and the berries.

Yield: 10 Glasses

From Miguel Espina, Searcy Country Club