Break the chocolate into a heatproof bowl, and melt over a saucepan of hot water. Allow to cool. Mix the chocolate with the soft cheeses. Whip the cream, and fold this in. Finally, whisk the egg whites to firm peaks and fold in. Line pierced moulds with damp muslin, and spoon in the mixture. Place the moulds on a plate, cover and refrigerate for several hours or overnight. When ready to serve, clean and pick over the blackberries, place them in a blender and purée them. Sieve, then sweeten to taste. To serve, turn out the mousses on to individual plates, and spoon some of the blackberry purée around them. The mousses can be sprinkled with cocoa powder and the dark sauce with icing sugar for extra contrast.
The mousse can also be made with crème fraîche, drained and sieved cottage cheese, low-fat fromage blanc or Greek yoghurt in place of the fromage frais. It all depends on what is available and how rich you want the mousse to be.
The mousse can also be spooned into small ramekins. It will set but only lightly and should be eaten with a spoon. A layer of blackberry purée can be spooned over the top.
© 1995 Frances Bissell. All rights reserved.