The second recipe from our corporate meeting. This one was our gluten free option!
Triple Berry White Chocolate Mousse Trifle
- 18 oz BAKER'S White Chocolate
- 4 1/2 cups whipping cream, divided
- 4-8 oz Blackberries
- 4-8oz Rasberries
- 4-8oz Blueberries
Microwave chocolate and 3/4 cup cream, stirring after each minute until melted. Cool until room temperature (about 20 minutes), stirring occasionally.
Beat remaining cream until soft peaks form. Add half of the whipped cream to the chocolate and stir with a whisk until well blended. Stir in remaining whipped cream.
Layer trifle bowl beginning with white chocolate mousse and then adding a layer of berries. Alternate layers and end with berries at the top.