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Blackberry-White Chocolate Fool with Toasted Hazelnuts

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  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 10 min
  • Inactive: 1 hr 30 min
  • Yield: 4 servings
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4 cups fresh blackberries

1/4 cup sugar, plus 3 tablespoons

1/4 cup cassis

1 1/2 cups very cold heavy cream

3 ounces white chocolate, melted

1/4 cup hazelnuts, toasted and chopped

Mint leaves, for garnish


  1. Place berries in a large bowl. Add 1/4 cup sugar and 2 tablespoons cassis, stir well, and let sit at room temperature for 30 minutes. Remove half of the berries and mash with fork until pureed. Strain the mixture into a bowl.
  2. Whip heavy cream, 3 tablespoons sugar, and 2 tablespoons cassis in a large bowl until stiff peaks form. Fold in the white chocolate and strained puree and chill for 1 hour.
  3. Layer goblets with berry-cream mixture and whole macerated berries. Sprinkle with chopped hazelnuts and garnish with mint.

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