This Bon Appetit recipe would have been delicious with fresh berries... but there were no berries to be had, so I topped it with slivered almonds and it was still very delicious!
White Chocolate Mousse
with Dark Chocolate Sauce
8 oz high quality white chocolate, chopped
1 cup plus 6 tablespoons heavy whipping cream, divided
4 tablespoons light corn syrup, divided (I didn't have this, so I used a little honey heated with a little water)
3 oz bittersweet or semisweet chocolate, chopped
Stir white chocolate, 1/4 cup cream, and 2 tablespoons corn syrup in a heavy small saucepan.
Warm over low heat until chocolate is melted and smooth.
Pour into a medium bowl to cool.
Use an electric mixer to beat 3/4 cup cream in another bowl until peaks form.
Fold cream into white chocolate mixture in 2 additions.
Divide mousse among 5 or 6 cups and chill for 4 hours or until firm.
Bring remaining 6 tablespoons cream and 2 tablespoons corn syrup to simmer in heavy small saucepan.
Reduce heat to low and add bittersweet chocolate.
Stir until melted and smooth, cool to room temperature.
Spoon sauce over each mousse to cover completely.
Top with berries, nuts, or serve as is.
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