White Chocolate Jazz (A butter-cream mousse)

Preparation

1. Step 1

   Combine the white chocolate and cream in a mixing bowl, preferably metal. Set the bowl in a basin of simmering water. When the chocolate is melted, beat the mixture briskly with a wire whisk. When well blended set aside to cool to almost room temperature. Add the butter and beat until pale in color.

2. Step 2

   Pour or spoon equal portions of the mixture into each of 4 small ramekins or souffle dishes, each with a capacity of about ⅓ cup. Arrange the ramekins in a dish and place in the freezer. Let stand 8 hours or longer.

3. Step 3

   Set aside a dozen or more whole berries to be used as a garnish. Put the remaining berries into the container of a food processor and add the sugar. Blend thoroughly. Put the puree through a fine sieve, preferably of the sort known in French kitchens as a chinois. Press with a rubber spatula to extract as much liquid as possible. There should be about 1 cup of this sauce.

4. Step 4

   Unmold the ramekins. To do this, dip the base of each ramekin briefly in a basin of hot water. Run a knife around the inside of each ramekin to loosen the sides. Shake the ramekin over a plate. You may have to encourage the unmolding with a knife. This mousse is incredibly rich. You may serve 1 mousse as an individual portion, or you may cut each in half crosswise to make 2 round halves. If desired, serve one-half per person. Keep chilled until ready to serve.

5. Step 5

   To serve, spoon an equal portion of sauce on 4 or 8 serving dishes. Smear it over evenly. Arrange a portion of mousse in the center. Surround it with berries.

6. Step 6

   Serve, if desired, with macadamia meringue triangles (see recipe) or macaroons.