Instructions: Whisk milk, yolks and 2 tablespoons sugar in small metal bowl to blend. Set bowl over saucepan of simmering water. Whisk constantly until mixture thickens and thermometer registers 160 degrees, about 4 minutes. Remove from over water. Add white chocolate; whisk until melted and smooth. Refrigerate mixture until cool but not set, stirring occasionally, about 1 hour. Mix in 1 tablespoon liqueur.

Beat cream in large bowl to stiff peaks. Fold in white chocolate mixture.

Puree 3/4 cup berries with remaining 1 tablespoon sugar in processor. Strain into small bowl, pressing on solids. Mix in 1/4 cup berries and remaining 1 tablespoon liqueur. Spoon berry mixture into 4 coupe dishes or balloon-shaped wineglasses. Gently spoon mousse over. Cover and refrigerate until mousse is softly set, about 3 hours.

Top mousse with remaining berries. Garnish with mint sprigs. Serve with cookies, if desired.

This recipe yields 4 servings.

Comments: Dark chocolate never goes out of fashion, but white chocolate was all the rage in the eighties. Foodies couldnt get enough, enjoying it in truffles, tarts and sumptuous ivory-colored mousses like this one.

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