White chocolate mousse with hazelnuts and blackberries

Ingredients:

• 4 cups fresh blackberries
• 1/4 cup sugar, plus 3 tbsp.
• 1/4 cup Crème de Cassis blackcurrant liqueur
• 1.5 cups very cold heavy cream
• 90 g white chocolate, melted
• 1/4 cup hazelnuts, toasted and chopped
• Mint leaves, for garnish

Preparation:

1. Place the berries in a large bowl. Add 1/4 cup sugar and 2 tablespoons blackcurrant liqueur, mix well, and let sit at room temperature for 30 minutes. Remove half the berries and mash with a fork until smooth. Strain the mixture into a bowl.
2. In a large bowl, beat the heavy cream, 3 tablespoons of sugar, and 2 tablespoons of currant liqueur until stiff peaks form. Pour in the white chocolate and fold in the strained puree. Refrigerate for 1 hour.
3. Layer the berry-cream mousse and whole liqueur-soaked berries in a glass. Sprinkle with chopped hazelnuts and garnish with a mint leaf.