White Chocolate Mousse with Macerated Blackberries

in Chocolate, Desserts

Mousse always sounds a little hoity toity to me. It sounds like something that you should be eating in fancy crystal glasses at the end of an elegant four course meal. It also sounds like something that should be difficult to make. These are all the reasons why I’ve been quite hesitant to take it on.

Let’s make something perfectly clear: there really are no excuses for not making mouse. Especially with this recipe. This is quick and easy mousse and absolutely delicious. Basically, you’re just going to whip up some egg white and heavy cream until they are light and fluffy, then combine with some yummy melted chocolate.

Then you top with blackberries. Don’t forget these.

Unless you use rasberries. Those are tasty too.

White Chocolate Mousse with Macerated Blackberries

Print this recipe!

The blackberries’ juices didn’t loosen up as much as I had hoped after letting them soak in sugar. I think in hindsight I should have probably mashed them up just a bit first, which I’ve reflected in the recipe.

2 cups heavy whipping cream
2 tablespoons sugar, divided
½ cup white chocolate chips
1 tablespoon butter
2 egg whites
1 cup blackberries

Gently smash the blackberries a couple of times with a fork, just to loosen up some of the juices. Gently toss with 1 tablespoon of the sugar and allow to sit for at least 30 minutes.

Using a hand blender, whip the cream and 1 tablespoon of sugar until stiff peaks form and you have fluffy whipped cream. Set aside in a refrigerator to chill.

Using a standing mixer or hand blender, beat the egg whites until they too have stiff peaks and are light and fluffy. Gently fold in the whipped cream.

In a small bowl combine the white chocolate chips and butter. Heat in the microwave for 30 seconds and then stir. Repeat this step until the chocolate and butter are completely melted and combined. Allow to cool slightly. (you don’t want to add the hot chocolate to the cream mixture or it will deflate the mousse, but if it cools too much the chocolate will solidify before you’re able to add it in)

Gently stir in the chocolate until combine. Pour the mousse into individual serving dishes and allow to chill in the refrigerator. Or you can eat immediately, either way. Be sure to top with the berries.

{ 12 comments… read them below or add one }

Blog is the New Black December 11, 2010 at 3:59 am

Never would have thought of this- white chocolate mousse?! DELISH!


Jessica @ How Sweet December 11, 2010 at 6:03 am

You had me at mousse. Divine!


Katrina December 11, 2010 at 6:05 am

Wow. This looks simply amazing! Great recipe.


Tiffany @ Conor & Bella December 11, 2010 at 6:52 am

Mmm white chocolate!


DessertForTwo December 11, 2010 at 8:40 am

Yum yum yum yum yum!!! White chocolate + smushed berries? I have to make this! Now!


Joanne December 11, 2010 at 11:16 am

I too was shocked and appalled when I realized how easy mousse was. Why haven’t I been making this every day of my life, again? (Oh, right. the heavy cream.) This looks amazing!


Dana December 11, 2010 at 4:37 pm

Yum! I love the look of it in a glass!


sukaina December 12, 2010 at 8:45 am

these look so delicious….def on my to do list….will let u know how they turn out!


Emy Koster December 12, 2010 at 10:17 am

That looks delicious! Thanks!




laura December 14, 2010 at 1:00 pm

I’m a nutrition major and try to cut calories where I can without sacrificing flavor. I usually use evaporated milk in place of cream, but I wonder if that would work for a mousse? experiment time? what do you think?



Caroline December 14, 2010 at 1:31 pm

I would highly doubt that you could use evaporated milk. The thing about cream is that because it’s so thick you can whip it up until it’s light and fluffy. You could probably make a tasty pudding using evaporated milk, but not sure about mousse…. but if you are able to make it work let me know! Low fat mousse would probably be the best Christmas gift I could get!


Michelle December 14, 2010 at 10:15 pm

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