White Chocolate Mousse with Champagne Chambord Berry Coulis

Place a pan on the stove on medium heat.
Add berries, champagne, Chambord, lemon juice & zest, and powdered sugar to the pan.
As the ingredients begin to simmer, start breaking the berries down with a fork. Stir regularly. A sauce will have formed in about 10-15 minutes.
Turn off the heat once the berries have completely broken down and the sauce has thickened.
Use a small strainer or cheesecloth to strain the sauce to separate it from the berry seeds. *Feel free to skip this step if you’d like to keep the seeds in the sauce.*
Add ¼ tsp of gelatin to the sauce. Stir until completely dissolved.
Quickly pour the coulis into the bottom of the mousse glasses and refrigerate.

Add softened cream cheese and 1 cup of white chocolate chips to two separate bowls.
To the bowl of cream cheese, add vanilla and powdered sugar.
Beat the ingredients together with a hand mixer until all clumps have disappeared and the mixture is completely smooth. Set aside.
To the bowl of white chocolate, add 2 tablespoons of MCT oil, coconut oil, or melting agent of your choice.
Stir to completely coat the chocolate with the oil.
Begin melting the chocolate in the microwave for 15-second intervals. Stir in between intervals. Melt until completely smooth.
Fold the melted chocolate into the cream cheese mixture. Stir with a spoon until evenly combined.
Next, add whipping cream and a pinch of salt to a bowl and beat with a hand mixer on high speed. Beat the mixture until you begin to see stiff peaks form.
Fold the cream cheese white chocolate mixture into the bowl with the whipped topping.
Take the glasses with the berry coulis out of the refrigerator.
Pipe or spoon the White Chocolate Mousse into the glasses on top of the berry coulis.
Decorate the White Chocolate Mousse with the toppings of your choice.
Refrigerate for 1-2 hours before serving.