For the mousse:
8 ounces chopped white chocolate or white chocolate chips
2 cups heavy whipping cream
1 tablespoon sugar
For the raspberry purée:
2 cups fresh or frozen raspberries
1 tablespoon honey
1 tablespoon framboise liqueur
1 teaspoon lemon juice
Fresh mint, for garnish (optional)
Chill the mixer bowl and whisk attachment. Melt white chocolate in a medium heatproof bowl in the microwave on low power setting in 30-second intervals, stirring in between, until the chocolate is smooth and completely melted. Set aside. (Alternatively, use a double boiler.)
Place heavy cream and sugar in the chilled bowl and whisk on high-speed until stiff peaks form.
By hand, fold in 1/4 of the whipped cream into the melted white chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
Purée or mash berries with the honey, lemon juice, and liqueur.
Layer berries between layers of mousse; fold lightly into mousse for a marbled effect; or drizzle berries over top in pretty glass cups or dishes. They all look and taste terrific.
A fresh mint leaf makes this really pop.
Food 52 suggested a blueberry compote on some for a red,white, and blue July 4 dessert.