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Blackberry Sauce:

1 cup fresh blackberries or frozen unsweetened, unthawed

1/4 cup granulated sugar

1/4 cup water

1. Combine 1 cup blackberries, sugar and water in medium saucepan. Bring to boil over medium-high heat, stirring constantly. Boil until mixture is reduced by half, stirring occasionally, about 8 minutes. Cool.

Mousse:

9 ounces white chocolate, chopped

1/4 cup water

1/4 cup sour cream

4 teaspoons fresh lemon juice

1 1/2 cups chilled heavy whipping cream

Additional blackberries (for garnish)

1. Combine white chocolate and 1/4 cup water in top of double boiler set over simmering water. Stir until white chocolate melts and mixture is smooth. Remove top of double boiler from over water; cool 10 minutes.
2. Stir sour cream and lemon juice in large bowl to blend. Stir in melted chocolate mixture.
3. Beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into chocolate mixture. Cover and chill until mousse is set, about 2 hours.
4. Spoon half of mousse into 4 wineglasses, dividing equally. Spoon half of blackberry sauce over. Spoon remaining mousse over sauce, dividing equally. Drizzle remaining sauce over. Garnish parfaits with additional blackberries and serve.

Makes 4 servings.