Blackberry Mousse

5 from 1 rating

This blackberry mousse is so fluffy and full of blackberry flavor! It's delicious on its own, and also makes a perfect for filling cakes, cupcakes, and macarons.

Prep Time10

Additional Time2

Total Time2 30

Course: Frosting & Fillings

Cuisine: American

Servings: 6

Calories: 339kcal

Author: Chelsey White

Ingredients

Blackberry Mousse

3/4 cup good quality white chocolate chips 135g
1 cup heavy cream or heavy whipping cream, cold - divided 240g
1/3 cup seedless blackberry jam 75g
Regal purple gel food coloring - optional
1/3 cup powdered sugar 42g
1 tsp vanilla extract or vanilla bean paste 4g
1/8 tsp fine salt

Instructions

Blackberry Mousse

Make the blackberry mousse first so it has time to chill. Or better yet, make this mousse in advance! It can be made 1-2 days ahead of time.
Add 3/4 cup white chocolate chips and 1/4 cup heavy cream in a medium-sized, heat-proof bowl. Heat for 45-60 second in the microwave, then let the mixture sit for a minute. Stir until combined with a rubber spatula. The white chocolate should be completely melted, and the mixture should be smooth. If you don't have a microwave, you can also use a double boiler.
Stir 1/3 cup of blackberry jam into the white chocolate mixture. If desired, add a small squirt of purple gel food coloring to give this mousse a more vibrant purple color. Mix thoroughly until the mixture is smooth and there are no clumps of jam. Set aside.
Add 3/4 cup of heavy cream, 1/3 cup powdered sugar, 1 tsp vanilla extract, and 1/8 tsp fine salt into a large bowl or the bowl of a stand mixer fit with a whisk attachment.
Mix on a medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edge of the bowl. The whipped cream should be thick and able to keep its shape. This usually takes about a minute or two in my stand mixer.
Gently fold half of the whipped cream into the blackberry white chocolate mixture using a rubber spatula. Use the spatula to swoop around the sides of the bowl and pull through the center. Fold in the remaining whipped cream. Be careful not to over-mix the mousse, or it will become deflated and lose its structure.
Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours. Make sure you keep the mousse chilled, it can lose its shape if it gets warm.
To serve, scoop the mousse into small containers and top with whipped cream and a fresh blackberry as a garnish. This recipe makes about 3 cups of mousse, and I like to add about 1/2 cup per dish.

Notes

Yield

This recipe makes about 3 cups of blackberry mousse. This recipe can be doubled if needed!

Tips for Making the Best Blackberry Mousse

Chill your mixing bowl and whisk attachment in the freezer. It makes it easier and quicker to whip up the whipped cream for the mousse.
Use good quality white chocolate! It melts down more easily and gives the mousse a stronger flavor.
You can use white chocolate bars, chips, or wafers to make this mousse. However, you can't use white candy melts!
Be sure you're using heavy whipping cream. You need a high fat percentage to have it whip up properly.
Keep an eye on your mixer as you whip up the whipped cream! If you over-mix it, it will turn into butter.
Keep this blackberry mousse cold. It can lose its shape and structure if it gets too warm.
If you add this to a cake, make sure you pipe a ring of buttercream frosting around the edge of the cake layer. This will help keep this softer cake filling in place.

Making This Blackberry Mousse in Advance & Storage Tips

The mousse can be made in advance! It can be made up to 2 days ahead of time and stored in the fridge in an airtight container or covered with plastic wrap.

Nutrition