White Chocolate and Blackberry Mousse

Name: White Chocolate and Blackberry Mousse
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: France
Ingredients: 180 g of white chocolate (chopped); 3 eggs (whites and yolks separated); 100 ml of heavy cream (very cold); 1 pinch of salt; 50 g of blackberries (fresh)

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Make an easy, airy and creamy white chocolate mousse whose sweetness is delicately balanced by the tartness of fresh blackberries. This refined dessert, served in individual ramekins, is ideal for finishing a Sunday meal or a festive dinner, adding a touch of indulgent freshness.

Total time: 25 min
Prep: 20 min
Cook: 5 min
Rest: 4 h
Difficulty: Medium
Per person: €1.38

By the CookinBreak team

Ingredients 5

ramekins

Estimated cost €5.50

1 cup white chocolatechopped
3 eggswhites and yolks separated
½ cup heavy creamvery cold
1 pinch of salt

For the garnish

⅓ cup blackberriesfresh

Equipment

Ramekinsfor individual plating
Electric mixerfor whipping the whites and the cream
Double boileror heatproof bowl to gently melt the chocolate
Flexible spatulafor gently folding in the mixtures

Instructions

Tap a number to check off the step, and a time to start a timer.

Melt the white chocolate in a double boiler over very low heat, stirring gently as soon as it starts to soften, then remove from the heat and let cool slightly for .

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Add the egg yolks one at a time to the cooled white chocolate, whisking vigorously to get a smooth mixture.

Whip the very cold heavy cream to firm peaks with an electric mixer.

Beat the egg whites to very firm peaks with the pinch of salt.

First fold the whipped cream into the chocolate mixture with a flexible spatula, then gently add the beaten egg whites, lifting the mixture from the bottom up.

Divide the mixture among individual ramekins and place in the refrigerator for at least so the texture sets.

Place the fresh blackberries on each ramekin just before serving well chilled.

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Nutrition facts

per serving · estimate

370kcal

Protein7 g7%
Carbs32 g34%
Fat25 g59%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

White chocolate is very sensitive to heat because of its cocoa butter content. Never heat it directly and make sure the water in the double boiler does not touch the bottom of the bowl, so it does not seize or turn greasy.

Freezing : Can you freeze this recipe?

Not recommended

The texture of the mousse and cream degrades badly on thawing (grainy, watery).

Storage : How long does it keep?

Eat within 24h maximum, kept chilled (4°C) in an airtight container without fail. Raw eggs increase the bacterial risk.

Making ahead : Can you make it the day before?

Yes

Make it the day before for a better set. Keep chilled (4°C) in an airtight container and eat within 24h.

Reheating : How do you reheat it?

Cold dessert. No reheating needed or appropriate.

Variations

Mixed red berries version: replace the blackberries with fresh raspberries or blueberries to vary the tart flavors.
Citrus-scented version: fold the finely grated zest of half an organic lime into the melted chocolate for a zesty kick.
Crunchy version: sprinkle the bottom of the ramekins with shortbread or speculoos cookie crumbs before pouring in the mousse.

Mistakes to avoid

Overheating the white chocolate while melting it, which makes it grainy and irreversibly stiff.
Folding in lukewarm egg whites or mixing them too vigorously, which would break the air bubbles and make the mousse runny.
Cutting the chilling time short: white chocolate needs at least 4 hours for the mousse to set nicely.

Frequently asked questions

Do you need to add sugar to the mixture?

No, white chocolate already contains a significant amount of sugar. Adding more sugar would weigh the mixture down and mask the subtle milky notes of the mousse.

Can you make this recipe without whipped cream?

Yes, you can just beat the egg whites to firm peaks. The mousse will be a little lighter on the palate and less creamy, but just as airy.

Why does my mousse stay too runny?

The chilling time is key: the cocoa butter has to cool to set the mousse. Also make sure you whipped the egg whites and the cream to very firm peaks.

Which type of white chocolate should you choose for this dessert?

Go for baking white chocolate containing at least 30% cocoa butter. Standard eating bars often melt less well and contain too much added vegetable fat.