Blackberry-White Chocolate Fool With Toasted Hazelnuts

• 4 cups fresh blackberries
• 14 cup sugar, plus 3 tablespoons
• 14 cup black currant liqueur (such as cassis)
• 1 12 cups very cold heavy cream
• 3 ounces white chocolate, melted
• 14 cup hazelnuts, toasted and chopped
• mint leaf, for garnish

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

fresh blackberries, sugar, black currant liqueur, cream, white chocolate, hazelnuts, mint leaf

Taken from www.food.com/recipe/blackberry-white-chocolate-fool-with-toasted-hazelnuts-505081 (may not work)